Ingredients
Scale
- 1 1/2 pounds chicken breasts
- kosher salt, pepper
- 1 onion diced
- 5 to 7 cloves garlic minced
- 1 14 ounce can chicken broth
- 1 packet dry ranch seasoning
- 1 16 ounce jar alfredo sauce
- 1 pound pasta of choice (I used penne)
- 3 to 4 cups shredded cheese of choice (I used Mexican blend)
- Optional: parsley for garnish
Instructions
- Put the chicken in the slow cooker and season with kosher salt and pepper. Add the diced onion, garlic, chicken broth, ranch packet, and alfredo sauce. Turn the slow cooker on low for 6 to 8 hours.
- Shred the chicken with two forks right in the slow cooker.
- Cook the pasta in salted water according to the package directions. Drain and add the pasta to the slow cooker with most of the shredded cheese. Stir, cook 20 to 30 more minutes, stirring a few more times to combine.
- Sprinkle the remaining cheese over top, once melted garnish with parsley if desired and serve.