This Ranch Chicken Crock Pot Pasta dinner is a warm, comforting, creamy, decadent, and hearty dinner! It uses fresh herbs and ingredients instead of the dried packet. It's still incredibly easy to make but tastes even better. The chicken, broth, and fresh garlic and herbs cook in the slow cooker. Then cooked pasta and creamy, tangy cream cheese, sour cream, and mayonnaise are added. It all comes together in one very creamy and delicious dinner that is reminiscent of ranch with the richness of a cream sauce.
Chop the parsley and dill. Slice the scallions. Mince the garlic.
To the slow cooker insert pot, add the chicken broth, salt, pepper, dill, parsley (reserve 1 tablespoon for garnish), garlic, and scallions. Stir to combine. Add the chicken breasts. Cover and cook on high for 4 hours.
In a separate bowl, add the cream cheese and ¼ cup of the hot cooking liquid. Stir with a fork to start to melt the cream cheese and smash using the back of the fork. 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.