Ingredients
Equipment
Method
- Place the boneless chicken thighs (thawed to room temp. and pat dried with a clean kitchen towel) into the slow cooker. Sprinkle Cajun seasoning, Garlic Powder, Salt and Pepper, evenly over the chicken, then pour 3 tablespoons ranch dressing on top. Cover and cook on low for 6 hours or on high for 2-3 hours.
- Once cooked through, shred the chicken directly in the slow cooker using two forks, right in the sauce.
- Scatter cream cheese, cubed over the shredded chicken. Cover and let sit so the cheese softens, then stir until smooth.
- Meanwhile boil penne pasta until just done, reserving ½ cup of pasta water before draining.
- Add the drained pasta to the slow cooker. Stir in the reserved pasta water a little at a time.
- Crisp bacon strips in a skillet, chop once cooled, and sprinkle over the pasta just before serving.
Video
Notes
Tips
- Cut cream cheese into small cubes before adding — it melts faster and more evenly, and stirring while it's still warm prevents lumps.
- Don't add extra water beyond the reserved pasta water; the chicken releases its own juices during the long cook, so the sauce can turn watery if over-diluted.
- Taste before adding extra salt — both cajun seasoning and ranch dressing already carry sodium.
- If the sauce thickens too much after combining, loosen it with a splash more pasta water rather than plain water, since it carries starch that helps the sauce cling to the pasta OR you can use Milk as well
- Add the pasta only at the very end so it doesn't turn mushy from sitting in the warm sauce.