Slow cooker rosemary ranch chicken and noodles is an amazing one-pot meal! Tender chicken in a fabulously flavored rosemary ranch sauce cooked together with fresh pasta for a perfectly easy weeknight dinner.
If you are looking for an amazing one-pot meal, look no further. This dish could not be easier to make and the results are out-of-this-world delicious!
Just toss some chicken breasts into your crock pot with a few easy-to-find ingredients and walk away. Shortly before dinner time, add in the noodles and you have an amazing one-pot meal. Even your pickiest eater will be impressed!
The best part is that you can combine most of the ingredients for this simple chicken recipe the night before. Easy prep slow cooker ranch chicken with amazing flavor - a true winner!
To make this family favorite, you will need these simple ingredients:
- boneless skinless chicken breast - chicken thighs can be used as well if you prefer
- chicken broth - for moisture and flavor
- ranch dressing - use the bottled kind or make your own
- Worcestershire sauce - for an added yummy flavor that is not overpowering
- lemon juice - adds a tiny bit of acidity
- dried rosemary - adds a lot of wonderful flavor to this dish
- salt and pepper - to taste
- fresh pappardelle - or other fresh noodles of choice
- parmesan cheese - I suggest using lots and lots! The more the better. It makes this dish irresistible!
Exact quantities and detailed instructions can be found in the recipe card at the bottom of this post.
Cooking pasta in a slow cooker
One-pot pasta meals seem to be all over the internet - and with good reason! Who wants to dirty a second pan?? Cooking the pasta right in with your other ingredients makes life so much easier.
The good news is that adding pasta to your slow cooker makes for one-pot easy meals too! However, it can be a little tricky. Pasta that sits too long in too much liquid will definitely get mushy. I have found that I have more success controlling the mush with fresh or frozen pasta than with dried.
Many chicken and noodles recipe include frozen egg noodles. I can never seem to find them in my local market. So, I turned to my market's refrigerator case for fresh pasta instead. These flat, ribbon-like noodles work really well in my slow cooker.
🔪How to make it
Prepare your slow cooker by coating it in a non-stick agent of some sort. You can use a nonstick cooking spray or oil of choice.
NOTE: Some slow cookers come with a nonstick surface. They often still recommend using a nonstick agent, but suggest using an oil rather than a spray.
Alternatively, you can choose to use a slow cooker liner.
Add raw chicken and all other ingredients, except the pasta and parmesan cheese, into your slow cooker. Cover and cook on low for 3-5 hours or until your chicken is cooked through.
NOTE: When you add the chicken stock and ranch dressing, it may look like it is separating or curdling. Don't worry about that, it will all come together as it cooks.
About half an hour prior to serving, remove the chicken and shred it. Add the pasta to the hot liquid in your slow cooker. Try to submerge as much of the pasta as possible under the liquid.
Add the shredded chicken into your slow cooker, and mix in with noodles and sauce. Cover and cook until noodles are al dente. This happens pretty fast (15 - 20 minutes in my slow cooker). Every slow cooker is a little different so I suggest checking in and giving it a stir every 5 minutes or so.
Serve promptly. Leaving this dish on the warm setting for extended periods of time will result in mushy noodles.
In my world, there is no such thing as too much parmesan cheese. I suggest topping each plateful of this pasta dish with heaps of it!! Fresh grated is always best, but any kind will do!
I also like to top my finished dish with some chopped fresh parsley.
Some great side dishes that will turn this delicious dinner into a well-rounded meal are:
- lightly cooked green beans
- whole dijon cauliflower
- garlic parmesan mushrooms
- vanilla maple carrots.
- crisp garden salad
- Chicken thighs can be used in place of chicken breasts if you prefer.
- Fresh linguine or fresh fettuccine from the refrigerated section of your grocery store will work in place of pappardelle.
- This rosemary ranch chicken and noodles dish is not super creamy. For a creamier finished product, add a cup of sour cream towards the end of the cooking time.
Store leftover chicken and noodles in an airtight container or zip-top bag. They will last 3-4 days in the refrigerator or about 3 months in the freezer.
Noodles that are reheated from frozen may become a little mushy and will tend to break apart some.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- Using a slow cooker liner is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- Rosemary ranch chicken and noodles is easiest to serve with a pair of tongs.
- All slow cookers are different and may have slightly different cook times. The first time you make this dish note how long it takes for your chicken to reach 165℉. This will make your timing easier to gauge the next time you make it.
- Store leftovers in individual serving-sized containers for easy grab-and-go future meals. They make the perfect meal for a busy day.
- Use a meat thermometer for confirmation that chicken is safe to eat. According to the FDA, chicken is safe to eat when it reaches an internal temperature of 165°F
- In the market for a new slow cooker? I love mine!
- Always double check to make sure your slow cooker is on and plugged in!!! There is nothing worse than coming home to a slow cooker that was never properly turned on!
Q: Can raw chicken be cooked in a slow cooker?
A: Yes! Chicken does not have to be cooked before adding it to a slow cooker. Properly functioning slow cookers get hot enough, even on the low setting, to fully and safely cook chicken.
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Slow Cooker Rosemary Ranch Chicken & Noodles
- measuring cups and spoons
- non-stick cooking spray or oil
- spray or coat your slow cooker with a non-stick agent of choice
- place chicken breast into the bottom of your slow cooker1½ lbs boneless skinless chicken breast
- add in all remaining ingredients other than pasta3 cups chicken broth, 1 cup ranch dressing, ¼ cup Worcestershire sauce, 1 tablespoon lemon juice, 2 teaspoon dried rosemary
- cover and cook on low for 3-5 hours or until chicken reaches an internal temperature of 165℉
- remove chicken from slow cooker and shred
- add noodles to slow cooker and stir so that as much as possible is submerged in slow cooker liquid18 oz fresh pappardelle
- add shredded chicken back in to slow cooker, stir, cover and continue to cook until noodles are cooked al dente. This should take 15 - 20 minutes or so.
- add salt and pepper to taste, if needed. top with fresh grated parmesan cheese and enjoy!!parmesan cheese, salt and pepper to taste