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Gluten-Free Crock Pot Recipe - Bacon Mushroom Ranch Chicken and Pasta
You don't even miss the white pasta! This gluten-free crock pot recipe has some of the best tasting gluten-free pasta ever! An old comfort food made new!
Prep Time
10
minutes
mins
Cook Time
9
hours
hrs
Total Time
9
hours
hrs
10
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
4
Calories:
557
kcal
Author:
Karlynn Johnston
Equipment
Slow Cooker / Crockpot
Ingredients
4
chicken breasts
6
slices
bacon cooked and diced
one
1 ounce
package Hidden Valley ranch dressing
or another gluten-free one
1
cup
of sour cream
one
10.75 ounces
can condensed cream of mushroom soup
gluten-free brand
1
teaspoon
garlic powder
1/2
teaspoon
pepper
parsley to garnish if wanted
1
340 grams
package of Gluten-Free Linguini
Instructions
Grease the inside of your crockpot. Place the chicken breasts on the bottom.
Whisk together the other ingredients, (excepting pasta) then spoon over the top of the chicken.
Cook on low for 8-9 hours, or on high for 5-6 hours.
When ready, prepare the pasta according to the package directions.
Shred the chicken into the sauce in the crockpot. IF needed, add a tiny but of milk to thin the sauce, but you might not always need to.
Ladle over individual portions of the pasta to serve. Garnish with parsley (it helps to cut the richness of the sauce; I would definitely use it!)
Notes
Nutritional values may vary.
Nutrition
Calories:
557
kcal
|
Carbohydrates:
7
g
|
Protein:
57
g
|
Fat:
32
g
|
Saturated Fat:
13
g
|
Cholesterol:
200
mg
|
Sodium:
1086
mg
|
Potassium:
1087
mg
|
Sugar:
1
g
|
Vitamin A:
425
IU
|
Vitamin C:
3.2
mg
|
Calcium:
78
mg
|
Iron:
1.6
mg