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.
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
Chop the parsley and dill. Slice the scallions. Mince the garlic. Measure the broth/stock and salt/pepper.
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.
Cook the pasta to al dente. Drain and set aside. When the chicken is done cooking, remove it and shred it.
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.
Add the shredded chicken back to the slow cooker along with the pasta. Stir to combine. Then mix in the cream sauce.