Slow Cooker Creamy Bacon Cheddar Chicken & Rigatoni
This rich, comforting slow cooker pasta is loaded with tender shredded chicken, smoky bacon, and a creamy cheddar sauce that coats every bite of rigatoni. It’s an easy, family-friendly dinner that feels indulgent but requires minimal hands-on time.
Ingredients
1 pound boneless, skinless chicken breasts (3–4 small breasts)
12 ounces dry rigatoni pasta
1½ cups low-sodium chicken stock
8 ounces cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese, divided
6 slices thick-cut bacon, cooked crispy and crumbled
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon black pepper
½ cup milk or half-and-half (as needed, for thinning sauce)
2 tablespoons chopped fresh parsley or green onions (optional garnish)
Step-by-Step Directions
1️⃣ Cook the Bacon
In a skillet over medium heat, cook bacon until crispy.
Transfer to a paper towel–lined plate to drain.
Once cool, crumble into small pieces. Set aside.
(Tip: You can cook the bacon ahead of time and refrigerate until ready to use.)
2️⃣ Prepare the Slow Cooker
Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
Lay the raw chicken breasts in a single layer on the bottom.
3️⃣ Add the Pasta
Pour the dry rigatoni evenly around and over the chicken breasts. Try not to pile it too high in one spot so it cooks evenly.
4️⃣ Make the Creamy Mixture
In a large bowl, whisk together:
Chicken stock
Cream cheese cubes
1½ cups shredded cheddar (reserve ½ cup for topping later)
Crumbled bacon
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
The mixture won’t be perfectly smooth because of the cream cheese and bacon—that’s okay. Just make sure it’s well combined.
Pour the mixture evenly over the pasta and chicken. Gently press the pasta down so most of it is covered with liquid.
5️⃣ Cook
Cover and cook:
LOW: 3–4 hours
HIGH: 2–3 hours
The dish is ready when:
Chicken is fully cooked (internal temp 165°F / 74°C)
Pasta is tender
Avoid overcooking, as pasta can become too soft.
6️⃣ Shred & Finish the Sauce
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir everything together.
If the sauce is thicker than you prefer, stir in ¼–½ cup milk or half-and-half until it reaches your desired creaminess.
Taste and adjust salt and pepper if needed.
7️⃣ Add Final Cheese & Serve
Sprinkle the remaining ½ cup shredded cheddar over the top.
Cover and let sit on WARM or LOW for 5–10 minutes until melted.
Garnish with chopped parsley or green onions.
Serve hot and enjoy!
Variations & Helpful Tips
For Picky Eaters
Skip smoked paprika.
Use mild cheddar instead of sharp.
Finely crumble bacon or serve it on the side.
Add Vegetables
Stir in 1–2 cups frozen peas, corn, or mixed veggies during the last 30 minutes.
Add a handful of baby spinach after shredding the chicken (it will wilt into the sauce).
Boost Protein
Add 1 can drained white beans with the pasta.
Swap the Chicken
Use boneless, skinless chicken thighs.
Cook on LOW for 4–5 hours.
Make It Lighter
Use reduced-fat cream cheese.
Reduce cheddar to 1½ cups total.
Add Heat
Add a pinch of red pepper flakes.
Use smoked hot paprika.
Pasta Substitutions
Penne or ziti work well.
Avoid very small pasta shapes (they may overcook).
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze up to 2 months (texture may soften slightly).
Reheat: Warm gently on the stove or microwave, adding a splash of milk to loosen the sauce.
This creamy bacon cheddar chicken rigatoni is comfort food at its best—rich, smoky, cheesy, and endlessly customizable. Every batch can taste slightly different depending on your cheese, bacon, and add-ins, so feel free to make it your own!
