Crockpot Bacon Chicken Ranch Pasta

Okay, so who doesn't love bacon, chicken, ranch and pasta? I mean, if there could be a title for my favorite meal - THIS would be it. And this crockpot dish is so simple and easy, it has become one of my favorite "go-to" meals. >>> The original recipe can be found here.


Prep time: 10 minutes Cook time: 3 hours

What you need:

  • 1 lb Boneless skinless chicken breasts
  • 2 Tablespoons Real bacon bits (or 4 pieces of cooked bacon)
  • 1 Teaspoon minced garlic
  • 1 Package Ranch dressing mix
  • 1 Can Cream of chicken soup
  • 1 Cup Sour cream
  • 3 cups of Medium egg noodles


1) Clean chicken and place in crockpot.

2) Combine bacon, garlic, ranch dressing mix, cream of chicken soup and sour cream in a bowl. Mix well.

3) Pour over chicken in crockpot. And cook on high for 3 hours.

4) About 30 minutes before serving, prepare egg noodles. While they are cooking, shred chicken with a fork in the pot (it should fall apart very easily).

5) Mix cooked egg noodles in with chicken mixture and serve!

Makes enough for 4 people. 

Hope you enjoy!

Hmm.... Delicious!

So, I spent some time today reading this post on Beth Moore's blog. And basically starved myself. She had her readers each reply with one of their favorite holiday dishes, including the recipe on how to make it. There were lots of delicious meals suggested! I am spending this Thanksgiving with my husband and in-laws in South Carolina. Some holiday traditions have changed since marriage, but my mother-in-love has been sweet enough to allow me to include my favorite thanksgiving meal in our food repertoire. After reading the multitude of recipes on Beth's blog, I decided to share my favorite holiday recipe for all of you: Sweet Potato Casserole! It was one of my favorite dishes my mom made, and I taste a little bit of home whenever I make it now. :)

Sweet Potato Casserole (w/ mini marshmallows!)

3 ½ to 4 pounds fresh sweet potatoes ¼ cup light brown sugar ¼ cup evaporated milk 2 tablespoons butter, at room temperature 2 tablespoons orange juice 1 teaspoon vanilla extract ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon freshly ground nutmeg Pinch ground cloves ¼ cup finely chopped toasted pecan 3 cups miniature marshmallows

Preheat oven to 400 degrees. Line a large baking sheet with foil.

Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour. Set aside until cool enough to handle.

Once cooled, remove the skins and mash until smooth. In a large bowl combine the potatoes, sugar, evaporated milk, butter, orange juice, vanilla, salt, cinnamon, nutmeg, and cloves and beat until smooth. Spoon the mixture into the prepared pan and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead (that's what I plan to do!), covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.

Super easy! I'm sure you all have your favorite dishes as well. Feel free to post them here if you'd like! Happy Thanksgiving!