Ingredients
2 large boneless, skinless chicken breasts
8 oz uncooked spaghetti, broken in half
1½ cups chicken broth
1 cup heavy cream
4 oz cream cheese, cubed
1 cup shredded Parmesan cheese
1 cup cooked bacon, chopped
1 packet ranch seasoning mix
½ tsp black pepper
Chopped parsley for garnish
Instructions
Place the chicken breasts in the crockpot. Add chicken broth and sprinkle the ranch seasoning and black pepper over the chicken. Cover and cook on LOW for 4–5 hours or until the chicken is very tender. Shred the chicken directly in the crockpot using two forks. Add cream cheese and heavy cream, stir until mostly melted and creamy. Break the spaghetti in half and push it into the sauce, making sure it’s mostly covered. Cover and cook on HIGH for 25–30 minutes, stirring once halfway, until the pasta is tender. Stir in Parmesan and chopped bacon, then cook for another 5 minutes until thick and creamy. Garnish with parsley and serve hot.