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This fresh version of Creamy Ranch Chicken Crockpot Pasta using fresh dill, parsley, and scallions is creamy, tangy, and utterly delicious! It’s also so easy to make for a weeknight dinner.
PREP Time
10 min.
COOK TIME
4 Hours
1 lb Chicken Breasts, boneless, skinless 3 cups Chicken Broth or Stock 2 Tablespoons Fresh Parsley, chopped 1 Tablespoon Fresh Dill, chopped 2 Tablespoons Fresh Scallions, sliced 2 cloves Garlic, minced 1/2 teaspoon Salt 1/2 teaspoon Ground black pepper 4 ounces Cream Cheese 1/2 cup Sour Cream 1/4 cup Mayonnaise 16 ounces Pasta
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Chop the parsley and dill. Slice the scallions. Mince the garlic. Measure the broth/stock and salt/pepper.
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To the slow cooker insert pot, add chicken broth, salt, pepper, dill, parsley, garlic, and scallions. Add the chicken breasts. Cover and cook on high for 4 hours.
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Cook the pasta to al dente. Drain and set aside. When the chicken is done cooking, remove it and shred it.
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To a bowl, add the cream cheese and 1/4 cup of the hot cooking liquid. Stir and mash with fork to start to melt the cream cheese. Add the sour cream and mayonnaise and stir to combine.
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Add the shredded chicken back to the slow cooker along with the pasta. Stir to combine. Then mix in the cream sauce.
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