Amish Bacon Chicken Pasta Slow Cooker. This easy slow cooker recipe puts raw chicken breasts under layers of bacon and just 3 other simple things. It makes a yummy, tasty meal that I want to eat every week!
This 5-ingredient slow cooker Amish bacon chicken pasta is like the easy, cozy food from farms in the Midwest, like Amish areas. It uses basic stuff from your kitchen, cooks slow, and tastes amazing. Put raw chicken right in the cooker, cover with bacon, and add three more things.
As it cooks slow, the chicken gets soft, bacon crisps a bit, and the sauce turns thick and tasty. It sticks great to pasta. It’s a no-fuss dinner for busy days that feels warm and good.
Serve the chicken, bacon, and creamy sauce over hot pasta like egg noodles. Add green beans or salad on the side. Use bread to scoop up sauce. Try a bit of lemon or parsley on top for fresh taste.
Amish Bacon Chicken Pasta Slow Cooker. Juicy, smoky bacon drapes over tender chicken in a creamy ranch sauce, slow-cooked to perfection. Just 5 simple ingredients blend into rich flavor that coats every bite of pasta. Effortless weeknight win with cozy Midwest vibes—ready in hours with zero fuss. Family favorite! (50 words)
Ingredients
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2 pounds chicken breasts without bones or skin
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8 slices thick bacon
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1 can (10.5 oz) cream of chicken soup
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1 packet (1 oz) ranch seasoning mix
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12 oz dry pasta (like rotini, penne, or egg noodles), cooked right before eating
Amish Bacon Chicken Pasta: Directions
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Put the slow cooker on your counter. Spray inside with no-stick spray or rub with a little oil for easy cleaning.
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Lay raw chicken breasts flat in the bottom. If thick, pound or cut them so they cook even.
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Mix cream of chicken soup and ranch mix in a bowl until smooth. This makes your tasty sauce.
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Pour sauce over chicken. Spread it to cover all. Some drips down—that’s okay.
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Cut bacon slices in half if too long. Lay them over chicken, overlapping to hide it all.
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Put on lid. Cook on LOW 4-6 hours or HIGH 2.5-3.5 hours. Chicken should be soft and 165°F inside. Bacon adds flavor.
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20 minutes before eating, boil salted water. Cook pasta until done but firm. Drain it.
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Shred chicken with forks in the cooker. Mix with bacon and sauce. Taste—might not need salt.
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Add hot pasta to cooker. Stir to coat. Or put pasta on plates and spoon sauce over.
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Serve hot with chicken, bacon, and sauce in each bowl. Leftovers last 3 days in fridge. Reheat with milk if dry.