Chicken & Pasta in the Slow Cooker (Cooking for Two)

Servings: 2
Prep Time: 5 minutes
Cook Time: 4–6 hours
Total Time: 4 hours 5 minutes
Method: Slow Cooker

Ingredients

• 1 boneless, skinless chicken breast (fresh or frozen)
• ½ can cream of chicken soup
• ¾ can milk (use the soup can)
• ½ packet ranch seasoning mix
• 4 oz dry pasta (penne, rotini, or egg noodles), cooked
• 1 cup shredded cheese (cheddar, Colby Jack, or mozzarella)
• ½ cup sour cream (optional)

Instructions

1. Place the chicken breast in the slow cooker.
2. In a bowl, stir together the cream of chicken soup, milk, and ranch seasoning.
3. Pour the mixture over the chicken.
4. Cook on HIGH for 4 hours or LOW for 6 hours (add extra time if starting from frozen).
5. Once fully cooked, shred the chicken directly in the slow cooker.
6. Cook the pasta separately according to package directions and stir it into the chicken mixture.
7. Stir in the sour cream, if using.
8. Sprinkle cheese over the top, cover, and let sit until melted (about 5–10 minutes).

Tips & Notes

• This recipe is creamy and filling, making it perfect for dinner plus leftovers for lunch the next day.
• If the sauce thickens too much after adding pasta, stir in a splash of milk.

Substitutions & Variations

• Use chicken thighs instead of chicken breast for extra richness.
• Swap cream of chicken soup for cream of celery or cream of mushroom.
• Egg noodles work especially well in this dish.
• For a lighter version, reduce the cheese slightly or skip the sour cream.

Serving Suggestions

• Serve with a simple green salad.
• Great sides include green beans or English peas.

Equipment

• Slow cooker
  ⭐🙌 View on Amazon: https://amzn.to/4inDY75
• Saucepan (for cooking pasta)
  ⭐🙌 View on Amazon: https://a.co/d/854AHqD

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.