Pour This 1 Mixture Over Raw Chicken Breasts Into A Slow Cooker For A Hearty Winter Dish That Hits Different Every Time: Pour This 1 Mixture Over Raw Chicken Breasts Into A Slow Cooker For A Hearty Winter Chicken Dinner

Slow Cooker Creamy Cheddar Bacon Chicken Rigatoni

There are some winter nights when you just want to come home to a warm, comforting meal without spending hours in the kitchen. This slow cooker creamy cheddar bacon chicken rigatoni is exactly that kind of dish.

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Pour this 1 mixture over raw chicken breasts into a slow cooker for a hearty winter dish that hits different every time. The combination of tender chicken, perfectly cooked pasta, and a rich, cheesy bacon sauce makes this a weeknight winner that your whole family will ask for again and again.

Ingredients

• 1 pound boneless skinless chicken breasts (about 3 4 small)
• 12 ounces dry rigatoni pasta
• 1.5 cups low sodium chicken stock
• 8 ounces cream cheese, softened and cubed
• 2 cups shredded sharp cheddar, divided (about 8 ounces)
• 6 slices thick cut bacon, cooked crispy and crumbled (about 1/2 cup)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup milk or half, and half (to thin sauce at end as needed)
• 2 tablespoons chopped fresh parsley or green onions (optional, for serving)

Directions

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces. Set aside.
2. Spray the inside of your slow cooker with nonstick spray. Arrange the raw chicken breasts in a single layer on the bottom.
3. Pour the dry rigatoni evenly around and over the chicken, spreading it out so it is not piled too high in one spot.
4. In a large bowl, whisk together the chicken stock, cream cheese cubes, 1.5 cups of the shredded cheddar (reserve the remaining 0.5 cup), crumbled bacon, smoked paprika, garlic powder, onion powder, salt, and pepper. The mixture will not be completely smooth, and that is fine.
5. Pour the mixture evenly over the chicken and pasta. Use a spatula to scrape every last bit from the bowl.
6. Gently press the pasta with the back of a spoon so it is mostly submerged in the sauce.
7. Cover the slow cooker and cook on LOW for 3.5 to 4.5 hours or on HIGH for 2.5 to 3 hours, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the pasta is tender. Check at the earliest time to avoid overcooking.
8. Shred the chicken using two forks, either directly in the slow cooker or on a cutting board. Stir everything together to combine.
9. If the sauce seems too thick, stir in 1/4 to 1/2 cup of milk or half, and half until it reaches your desired consistency. Taste and adjust salt and pepper if needed.
10. Sprinkle the reserved 0.5 cup of cheddar over the top. Cover and let sit for 5 to 10 minutes on WARM or LOW until the cheese melts. Garnish with parsley or green onions and serve hot.

Variations & Tips

• For picky eaters: Omit the smoked paprika and use mild cheddar instead of sharp. If kids are not fans of bacon pieces, crumble the bacon very finely or reserve it as a topping that older family members can add.
• Sneak in vegetables: Stir in 1 to 2 cups of frozen peas, corn, or mixed vegetables during the last 30 minutes of cooking. You can also fold in a handful of baby spinach right after shredding the chicken.
• Extra protein: Add a can of drained white beans along with the pasta.
• Swap for dark meat: Replace chicken breasts with boneless skinless chicken thighs. Cook on LOW closer to 4 to 5 hours; thighs are more forgiving and stay extra tender.
• Lighter version: Use reduced fat cream cheese and cut the total cheddar to 1.5 cups. This lowers the fat without losing too much flavor.
• Pasta substitution: Penne or ziti work well as replacements for rigatoni. Avoid very small pasta shapes that may become mushy.
• Add heat: For a spicy kick, add a pinch of red pepper flakes or use smoked hot paprika instead of sweet smoked paprika.
• Make it gluten free: Use gluten free rigatoni and certified gluten free broth. The rest of the ingredients are naturally gluten free.

This one pot meal minimizes dishes and is ideal for busy winter weeknights. For another one pot slow cooker chicken dish, try our Slow Cooker Tuscan Chicken Orzo.

Serving Suggestions

Serve this creamy cheddar bacon chicken rigatoni straight from the slow cooker. The rich, cheesy sauce calls for sides that can balance the richness or soak up every last drop. Here are some ideas:

• A simple green salad with a tangy vinaigrette to cut through the creaminess.
• Steamed broccoli or roasted Brussels sprouts add a nice contrast in texture and flavor.
• Garlic bread or warm dinner rolls are perfect for scooping up extra sauce.
• For a lighter side, crisp coleslaw or green beans work well.

For beverages, a light white wine or cold beer pairs nicely for adults, while kids will love milk or apple cider. If you are looking for another easy one pot meal, check out our Slow Cooker Hoisin Garlic Chicken Noodle Salad for a different flavor profile.

Frequently Asked Questions

Slow Cooker Creamy Cheddar Bacon Chicken Rigatoni

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🧀 A rich and creamy slow cooker pasta loaded with tender chicken, crispy bacon, and sharp cheddar that practically makes itself.
🍂 The perfect hands-off winter dinner that fills your home with comforting aromas while you go about your day.

• Total Time: 3 hours 55 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

1 pound boneless skinless chicken breasts (about 3–4 small)

12 ounces dry rigatoni pasta

1.5 cups low sodium chicken stock

8 ounces cream cheese, softened and cubed

2 cups shredded sharp cheddar, divided (about 8 ounces)

6 slices thick cut bacon, cooked crispy and crumbled (about 1/2 cup)

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1/2 cup milk or half, and half (to thin sauce at end as needed)

2 tablespoons chopped fresh parsley or green onions (optional, for serving)

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Instructions

1-Cook the bacon: Cook bacon until crispy, drain, crumble, and set aside.

2-Prepare the slow cooker: Spray slow cooker with nonstick spray and arrange chicken breasts in a single layer.

3-Add the pasta: Spread dry rigatoni evenly around and over the chicken.

4-Make the cheese mixture: Whisk together chicken stock, cream cheese, 1.5 cups cheddar, crumbled bacon, paprika, garlic powder, onion powder, salt, and pepper; mixture will not be smooth.

5-Pour the mixture: Pour the cheese mixture evenly over chicken and pasta, scraping the bowl.

6-Submerge the pasta: Gently press pasta so it is mostly submerged in the sauce.

7-Cook: Cover and cook on LOW for 3.5-4.5 hours or HIGH for 2.5-3 hours until chicken reaches 165°F and pasta is tender; check early.

8-Shred the chicken: Shred chicken with two forks, then stir everything to combine.

9-Adjust consistency: If too thick, stir in 1/4-1/2 cup milk or half and half; season to taste.

10-Melt the cheese topping: Sprinkle reserved 1/2 cup cheddar on top, cover, let sit 5-10 minutes until melted. Garnish with parsley or green onions and serve hot.

Last Step:

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Notes

🥬 Stir in 1 to 2 cups of frozen peas, corn, or baby spinach during the last 30 minutes of cooking to sneak in extra vegetables.
🧀 For a lighter version, use reduced-fat cream cheese and cut the total cheddar to 1.5 cups without sacrificing too much flavor.
🌶️ Add a pinch of red pepper flakes or use smoked hot paprika instead of sweet for a spicy kick.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Resting Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 620
• Sugar: 4g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 95mg