Here’s a crowd-pleasing Slow Cooker Cheesy Bacon Ranch Chicken Casserole recipe—creamy, cheesy, and full of bacon flavor:
Ingredients (Serves 6–8)
- 4 boneless, skinless chicken breasts
- 1 packet (1 oz / 28g) ranch seasoning mix
- 8 oz (225g) cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 6 slices cooked bacon, crumbled (reserve a little for topping)
- 1 cup frozen corn (optional)
- 1 cup cooked rice or pasta (optional, for a heartier casserole)
- Salt and pepper, to taste
- 1–2 tbsp chopped green onions or parsley for garnish
Instructions
- Prepare the Chicken:
- Place chicken breasts in the slow cooker. Sprinkle with ranch seasoning and a little salt and pepper.
- Make the Creamy Mixture:
- In a bowl, combine cream cheese, sour cream, shredded cheddar, corn (if using), and half the crumbled bacon. Mix until smooth.
- Assemble the Casserole:
- Pour the creamy mixture over the chicken in the slow cooker. Spread evenly.
- If using cooked rice or pasta, stir it in at this point for a complete meal.
- Cook:
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked (165°F / 74°C) and casserole is bubbly.
- Finish and Serve:
- Stir casserole gently to combine chicken and sauce.
- Top with extra shredded cheddar and reserved bacon. Cover for 5–10 minutes to melt the cheese.
- Garnish with green onions or parsley before serving.
💡 Tips:
- You can swap in cooked shredded chicken to cut the cooking time.
- Add chopped broccoli, peas, or bell peppers for extra veggies.
- For a lower-carb version, skip the rice or pasta.
- Serve with a side salad or garlic bread for a full meal.
I can also provide a double-batch party version that serves 12–15 people, perfect for potlucks or large family gatherings.
Do you want me to provide that party-size version?
