ngredients:
4 boneless, skinless chicken breasts
8 ounces cream cheese (softened to ease mixing)
1 vibrant red bell pepper, finely diced
1 packet dry ranch seasoning mix
1 cup crispy bacon, crumbled to perfection
1 can condensed cream of chicken soup
½ cup fresh milk
½ cup finely shredded parmesan cheese
12 oz penne pasta
Method:
Whip together the softened cream cheese, ranch seasoning, soup, milk, and parmesan in a mixing bowl until smooth.
Lay out the chicken at the base of the slow cooker, and generously smother with your creamy mixture.
Add a layer of the diced red bell pepper and the savory crumbled bacon.
Let the cooker work its magic: set on low for a relaxed 6-8 hours or opt for a quicker fix on high for 3-4 hours. The result should be effortlessly tender chicken.
Once done, delicately shred the chicken within the cooker and give it a good mix.
Prepare the penne pasta al dente, drain, and lovingly fold it into the slow cooker, letting it soak in all the sauce's richness.
Plate up! For an added touch of finesse, sprinkle with some freshly chopped parsley.
