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Chicken Bacon Ranch Pasta Salad

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This Chicken Bacon Ranch Pasta Salad is packed with flavor and so easy to make! With tender chicken, juicy tomatoes, smoky bacon, cheddar cheese, creamy ranch dressing, and rotini pasta, it’s a true crowd-pleaser! It’s the perfect dish to bring to a potluck, serve at a summer cookout, or enjoy as a simple weeknight side. 

A platter of chicken bacon ranch pasta salad on a table with fresh vegetables scattered around.
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If you’re looking for an easy side dish that will have everybody coming back for more, this ranch pasta salad recipe with juicy chicken and crispy bacon is the answer! It’s sure to disappear fast at any potluck or cookout. Plus, you can prep it ahead of time and let it chill in the fridge while you get everything else ready.

When it comes to pasta salad recipes, this is one of my absolute favorites! I mean, ranch is a classic for a reason. It’s one of those flavors that can pretty much go with anything - especially bacon and cheese!

Can’t get enough ranch? check out my savory ranch pork chops and this avocado lime ranch dressing next!

Ingredients

Ingredients to make bacon ranch pasta salad on the table.
  • Pasta: I used rotini because it holds onto creamy dressings well, but feel free to try a different shape like bow ties, penne, or shells if you’d like.
  • Chicken Breasts: You’ll need two grilled boneless, skinless chicken breasts. I grill mine with a little salt and pepper, but you can season them however you prefer.
  • Cheddar Cheese: You can use sharp or mild cheese for making this chicken bacon pasta salad.
  • Cherry Tomatoes: Be sure to use ripe tomatoes that are bright red and firm for the best flavor and texture.
  • Bacon: Feel free to cook the bacon any way you’d like - in the oven, on the stovetop, or in the microwave. You can even try it with some air fryer turkey bacon for a leaner swap!
  • Green Onions: These add a pop of mild onion flavor without being overpowering. 
  • Ranch Dressing: You’ll need a packet of ranch dressing mix, mayo, sour cream, and milk to create a rich and creamy dressing.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Use gluten-free rotini noodles to make this chicken bacon ranch salad gluten-free.
  • More Veggies: Throw in some additional veggies like cucumbers, bell peppers, and/or broccoli. 
  • Spicy: Add some chopped jalapenos and swap the cheddar for pepper jack to add a kick to this chicken ranch pasta salad.

How to Make Chicken Pasta Salad with Bacon & Ranch

To get started making this pasta salad with chicken, cook the rotini according to package directions and cook the bacon. You’ll also need to grill your chicken breasts if you didn’t already. I like to make them the night before and keep them in the fridge.

Mixing the ranch dressing in a bowl with a whisk resting on the side.

Step 1: Make the dressing. Add all of the dressing ingredients to a bowl and whisk until well combined.

Pasta salad ingredients assembled in a bowl.

Step 2: Begin assembling. Add the pasta, chicken, cheese, tomatoes, bacon, green onions, and parsley to a mixing bowl.

A spoon drizzling the dressing over the pasta salad.

Step 3: Pour in the dressing. Add the ranch dressing to the pasta mixture.

Chicken bacon ranch pasta salad mixed in a glass mixing bowl.

Step 4: Mix everything together. Stir the dressing into the pasta mixture until it is well distributed. Keep the pasta salad in the fridge until ready to serve. 

Serving Suggestions

Here are some tasty ideas for enjoying this tasty chicken ranch pasta salad:

Chicken bacon ranch pasta salad on a blue rimmed platter.

Expert Tips

  • Rinse the pasta: After draining, rinse the pasta under cold water to stop the cooking process and cool it down quickly.
  • Let it chill: Be sure to refrigerate the assembled pasta salad for at least 30 minutes to give the flavors time to meld together. 
  • Storing: Store the pasta salad in an airtight container in the fridge for up to 3 days.

Recipe FAQs

How do I prevent mushy pasta?

Overcooking the pasta will cause it to become mushy when mixed with the other ingredients. Be sure to cook just until al dente so that the noodles hold their shape and texture.

Why is my pasta salad dry?

The pasta will absorb some of the dressing as it chills, causing the salad to dry out. To fix this, you can either reserve a little dressing to stir in just before serving or mix in a splash of milk to loosen it up. Also, be sure your pasta has completely cooled before adding the dressing to help prevent it from soaking in too much.

A wooden spoon drizzling more dressing on a ranch pasta salad.

More Delicious Summer Salads

An oval platter of chicken bacon ranch pasta salad on a table.

Chicken Bacon Ranch Pasta Salad

This Chicken Bacon Ranch Pasta Salad features rotini pasta, grilled chicken, salty bacon, fresh tomatoes, and cheddar cheese tossed with a creamy ranch dressing. It’s easy to prepare, can be made ahead of time, and is sure to be a hit at potlucks, summer cookouts, and family dinners!
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Course: Salad, Side Dish
Cuisine: American
Keyword: chicken bacon ranch pasta salad
Prep Time: 20 minutes
Cook Time: 15 minutes
Cool time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings (8 cups)
Calories: 610kcal
Author: Karen

Ingredients

  • 12 ounces rotini pasta cooked and cooled
  • 2 grilled chicken breasts cut into cubes
  • 1 cup cubed cheddar cheese
  • 1 cup cherry tomatoes halved
  • 6 slices cooked bacon chopped
  • 3 green onions sliced
  • 2 tablespoons fresh parsley chopped

Dressing

  • 1 packet ranch dressing mix
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup milk

Instructions

  • In a small bowl, whisk together the ranch dressing mix, mayonnaise, sour cream, and milk until smooth, then refrigerate while preparing the salad.
  • In a large mixing bowl, combine the cooked rotini pasta, cubed grilled chicken, cubed cheddar cheese, halved cherry tomatoes, chopped bacon, sliced green onions, and chopped parsley.
  • Pour the prepared dressing over the pasta mixture and stir until everything is evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
  • Stir the salad before serving and garnish with additional parsley or green onions if desired.

Notes

  • Rinse the pasta after cooking to help it cool and prevent it from becoming mushy.
  • Be sure the pasta is fully cooled before mixing with the other ingredients to keep it from melting the cheese and soaking in too much of the dressing as it chills.
  • The pasta salad will keep for up to 3 days when stored in an airtight container in the refrigerator.

Nutrition

Calories: 610kcal | Carbohydrates: 49g | Protein: 34g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 96mg | Sodium: 786mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 2mg
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Texas Toast Pizza

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This Texas Toast Pizza is the perfect weeknight meal for the whole family - even the picky eaters! Easy to make with garlicky Texas toast, pizza sauce, melty mozzarella, and your favorite toppings, it’ll be on the table in just 15 minutes. 

A gray plate topped with three different flavors of Texas toast pizza.
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When it comes to easy dinners, this Texas toast pizza is at the top of the list! With frozen Texas toast, store-bought sauce, and pre-shredded cheese, it doesn’t get much easier than this. 

While I do love a good homemade pizza, sometimes you just need to keep things super simple. Plus, this is a great way to get the kids involved in the kitchen. They can choose their own toppings and help put them onto the pizzas. Since this recipe makes individual portions, it’s easy to keep everyone happy!

For more kid-approved dishes, check out my taco spaghetti, slow cooker chicken legs, and cheeseburger tacos next. 

Ingredients

Ingredients to make pizza on Texas toast on the table in little bowls and the bread laid out on a wooden board.
  • Frozen Texas Toast: I opted for the original garlic flavor for this easy pizza recipe. Feel free to use any brand you’d like.
  • Pizza Sauce: You can use store-bought or homemade pizza sauce, or go with jarred marinara if that’s what you’ve got on hand.
  • Shredded Mozzarella Cheese: Choose low-moisture mozzarella shreds for best results. Fresh mozzarella tends to have too much moisture.
  • Toppings and Garnishes: Pick your favorite toppings like pepperoni, bell peppers, mushrooms, olives, and more. Then, you can garnish the cooked pizzas with a sprinkle of Italian seasoning or parsley if you’d like.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Use a gluten-free frozen Texas toast to make this recipe gluten-free.
  • White Pizza: Swap the pizza sauce for healthy Alfredo sauce and use a blend of mozzarella and Parmesan. 
  • Extra Cheesy: Instead of the garlic flavor, use five cheese Texas toast as the base for your pizzas.

How to Make Pizza on Texas Toast

Get started making your Texas toast garlic bread pizza by preheating your oven to the temperature noted on the package of Texas toast. 

Texas toast laid out on a baking tray.

Step 1: Prebake the toast.  Place the frozen toast slices on a baking sheet lined with aluminum foil. Bake for half of the time indicated on the package.

Pizza sauce spread on top of each piece of bread.

Step 2: Add the sauce. Spread some pizza sauce onto each toast slice.

Cheese added on top of each piece of bread.

Step 3: Add cheese and toppings. Sprinkle mozzarella cheese onto each piece of toast followed by any toppings of your choice.

Texas toast pizzas with different toppings on a wire rack after baking.

Step 4: Bake. Place the baking sheet back into the oven and bake for 5-7 minutes to melt the cheese. Enjoy as is or garnish with Italian seasoning or parsley.

Serving Suggestions

Enjoy this toast pizza on its own or with a side dish. Here are some great ideas:

Four Texas toast pizzas on a white platter with bowls of ingredients to the side.

Expert Tips

  • Avoid using too many toppings: Overloading with toppings can weigh down the toast and prevent it from staying crispy. Just choose a few of your favorites!
  • Let It Rest Before Serving: Allow the pizzas to cool for a minute or two after baking to allow the cheese to set and prevent burns.
  • Storing: This Texas garlic toast pizza is best enjoyed immediately, but you can wrap any leftovers in aluminum foil or place in a zip top bag, and store them in the refrigerator for 1-2 days. Reheat in the oven or toaster oven for best results.

Recipe FAQs

Can I make this in the air fryer?

Yes! First, preheat your air fryer to 400°F. Next, place the frozen Texas toast pieces in a single layer (you may need to work in batches depending on the size of your air fryer). Air fry for 3 minutes. Then, spread pizza sauce on each slice and add cheese and toppings. Air fry for 3-5 more minutes until the cheese is melted and bubbly.

Why is my Texas garlic toast pizza soggy?

This can happen if the toast isn’t precooked before adding the cheese and toppings. Make sure not to skip this step. Also, avoid using too much sauce, as excess moisture can make the bread soft. If needed, you can bake it a little longer to help crisp it up.

Pizzas on Texas toast on a wire rack on a table.

More Easy Dinner Recipes

Pieces of Texas toast pizza on a gray plate.

Texas Toast Pizza

Texas Toast Pizza is a quick and easy dinner made with frozen Texas toast, pizza sauce, and melty mozzarella. Ready in just 15 minutes, it's perfect for busy nights!
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Texas toast pizza
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 464kcal
Author: Karen

Ingredients

  • 8 slices frozen Texas toast garlic-flavored
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Optional toppings: pepperoni veggies ect.
  • Optional: parsley or italian seasonings

Instructions

  • Preheat your oven according to the instructions on the Texas toast package (usually 425°F).
  • Arrange the Texas toast slices in a single layer on a baking sheet.
  • Bake the Texas toast for half the recommended cooking time (about 3-4 minutes) to lightly crisp the base.
  • Remove the toast from the oven and spread about 2 tablespoons of pizza sauce on each slice.
  • Sprinkle each slice with shredded mozzarella cheese, dividing it evenly among the slices.
  • Add pepperoni slices or your choice of toppings on top of the cheese.
  • Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  • Sprinkle parsley or Italian seasoning over the pizzas (if desired) and serve hot.

Notes

  • Be sure to prebake the frozen Texas toast before adding the toppings to keep it crispy.
  • Avoid using too much sauce or toppings so your pizza doesn’t get soggy and fall apart.
  • Texas toast pizza is best enjoyed right away, but you can keep the leftovers in the fridge for 1-2 days if needed and reheat them in the oven.

Nutrition

Calories: 464kcal | Carbohydrates: 39g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1061mg | Potassium: 224mg | Fiber: 3g | Sugar: 7g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 291mg | Iron: 13mg
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Homemade Hot Dog Buns

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Skip the store-bought bag of hot dog rolls and make your own instead! These Homemade Hot Dog Buns are so soft and fresh, you’ll want to serve them at every cookout this grilling season!

Homemade hot dog buns on a plate with ingredients to make hot dogs surrounding them.
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While it may be convenient to just pick up a package of hot dog buns on your next trip to the grocery store, I think taking the extra time to make your own from scratch is definitely worth it.

I mean, there’s just something comforting about knowing exactly what goes into the food I’m serving my family. These hot dog buns are made with simple ingredients that you can pronounce. Unlike store-bought buns that often sit on the shelves for weeks, these contain no additives or preservatives - just real food! 

For more homemade bread recipes, check out my gluten-free pumpkin bread, buttermilk cornbread, and homemade pretzel dogs next. 

Ingredients

Ingredients to make hot dog buns from scratch on the table.

Here’s everything you’ll need to make the best hot dog buns recipe for soft, irresistible rolls!

  • Rapid-Rise Yeast: This is also known as instant yeast or fast-acting yeast. Don’t use active dry yeast, as the dough will take much longer to rise.
  • Water: You’ll need warm water for dissolving and activating the yeast. Make to check the temperature as too hot or too cold may not work properly.
  • Sugar: Helps to activate the yeast and adds a touch of sweetness to the hot dog bread.
  • Flour: There’s no need for bread flour in this hot dog bun recipe, just regular all-purpose flour.
  • Butter: Be sure to use unsalted, as you will be adding salt to the dough.
  • Milk: I use whole milk, but you can use 2% if that’s what you’ve got on hand. I wouldn’t go any lower in fat than that.
  • Eggs: This hot dog bread recipe requires one egg for the dough and one for making an egg wash.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Hamburger Buns: Turn these into hamburger rolls by forming them into rounds instead of a hot dog bun shape.
  • Sliders: Make a bunch of mini hamburger buns instead of full size hot dog or hamburger rolls. This works great if you’re having a party!
  • Hoagie Rolls: Make the buns a little bigger to turn them into hoagie rolls for your favorite sandwiches.

How to Make Hot Dog Buns

Here are detailed steps for making this recipe for hot dog buns. If you’ve never made homemade bread before, you’ll see it’s easier than you think!

Flour in a bowl with a whisk.

Step 1: Aerate the flour. Whisk the all-purpose flour and salt in a large bowl.

Yeast and warm water in a glass bowl to activate the yeast.

Step 2: Activate the yeast. Add lukewarm water, sugar, and the yeast to a small bowl and stir. Cover and let sit until it’s frothy and bubbly, about 10 minutes.

Wet ingredients in a bowl.

Step 3: Combine wet ingredients and yeast. Add the butter and milk to a microwave-safe bowl and microwave just until the butter melts. Allow the mixture to cool slightly. When the yeast is ready, stir in one egg and the butter and milk mixture. 

Flour added to the bowl of wet ingredients.

Step 4: Combine dry and wet ingredients. Add the wet ingredients to the flour and salt mixture. 

Dough shaped into a rough ball in a bowl.

Step 5: Stir together to form the dough. Gently stir the mixture together until a sticky dough has formed. 

Dough after it's doubled in size in a bowl.

Step 6: Proof the dough. Cover the ball of dough and place in a warm spot for 1-2 hours to allow it to rise.

Dough divided up on a cutting board.

Step 7: Divide the dough. Place the risen dough ball on a lightly floured surface and separate it into 10 equally sized pieces. 

Pieces of dough flat on a cutting board, starting to roll, ane one fully rolled into shape for hot dog bun.

Step 8: Roll the dough. Flatten the dough balls and roll each one into a hot dog bun shape.

Raw dough shaped into hot dog buns on a baking tray to proof again.

Step 9: Proof again. Arrange the unbaked buns on a baking sheet lined with parchment paper. Cover and let them proof for another hour.

Brushing the hot dog bun dough with a pastry brush and egg wash.

Step 10: Brush the buns with egg wash. Add an egg and water to a bowl and whisk to combine. Use a pastry brush to coat each bun with the egg wash.

Baked hot dog buns on a baking tray with golden brown tops.

Step 11: Bake the buns. Bake in a 400°F oven until the buns are golden brown, about 12 minutes.

Serving Suggestions

These homemade hot dog buns are perfect for cookouts or family meals! Use them for hot dogs or sausages with all your favorite fixings! Even better, try them with some of these sides or toppings.

Homemade hot dog buns, hot dogs, and condiments on a table.

Expert Tips

  • Don’t use cold milk: Warming the milk with the butter helps maintain the right temperature for the dough to rise, but be careful not to overheat it, as high temperatures can kill the yeast.
  • Use fresh yeast: Check the expiration date on your yeast package, as expired yeast may not activate properly. You can test it by dissolving a small amount in warm water with a pinch of sugar, and if it doesn’t become foamy within 10 minutes, it’s time to replace it.
  • Let the dough double in size: During the first proof, the dough should rise until it has doubled in volume. At room temperature, this could take around 2 hours, while an oven proofing setting can speed it up to about 1 hour.
  • Storing: Leftover hot dog buns can be stored in an airtight container or zip top bag at room temperature for 2-3 days or in the fridge for up to a week. You can also freeze baked and cooled buns for up to 3 months. Enjoy at room temperature or toasted. 

Recipe FAQs

Why didn’t my buns rise?

If your buns didn’t rise, the dough may not have been in a warm enough environment. Yeast needs warmth to activate properly, so if your kitchen is too cold, the dough will take much longer to rise or might not rise at all. Try placing the dough in a slightly warmer spot, like near a preheating oven or using the proofing setting if your oven has one. 

Why are my buns dense?

Dense buns are often the result of too much flour or not enough rising time. Be sure to measure the flour properly using the spoon and level method. Also, ensure to allow the dough enough time to double in size before shaping into buns.

Homemade hot dog buns on a wire rack with a hot dog in a bun in the middle.

More Cookout Favorites

Homemade hot dog buns on a wire rack with one in the middle filled with a hot dog topped with mustard and ketchup.

Homemade Hot Dog Buns

Ditch the store-bought rolls and make these homemade hot dog buns instead! The dough comes together easily with simple ingredients for rolls that are soft, fresh, and sure to impress.
5 from 1 vote
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Prep Time: 2 hours 34 minutes
Cook Time: 12 minutes
Total Time: 2 hours 46 minutes
Servings: 10 buns
Author: Karen

Ingredients

  • 1 cup lukewarm water
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons rapid-rise yeast
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 3 tablespoons unsalted butter
  • 3 tablespoons milk
  • 2 eggs 1 for the dough, 1 for egg wash
  • 1 tablespoon water

Instructions

  • In a small bowl, combine the lukewarm water, sugar, and yeast. Stir to dissolve, then cover and set aside for 10 minutes, or until the mixture is frothy and bubbly.
  • While the yeast mixture activates, whisk together the flour and salt in a large bowl to aerate. Set aside.
  • In a medium bowl, combine the butter and milk. Heat in the microwave just until the butter is melted. Set aside to cool slightly (this is important to avoid killing the yeast).
  • Once the yeast mixture is ready, add one egg and the melted butter and milk mixture. Stir to combine.
  • Add the wet ingredients to the flour mixture and stir until just combined, forming a sticky dough. Cover the dough and place it in a warm area to rise for 1–2 hours, or until it has doubled in size. (See notes for rising tips)
  • Transfer the dough to a lightly floured surface. Gently add small amounts of flour - only enough needed to handle the dough. Divide it into 10 even pieces, each weighing about 95–98 grams.
  • Flatten each dough ball, then roll it out into a hot dog bun shape.
  • Place the shaped buns onto a parchment-lined baking sheet. Cover and allow them to rise for about 1 hour.
  • Preheat the oven to 400°F (200°C). To make the egg wash, whisk together the second egg and 1 tablespoon of water. Brush the egg wash over each bun.
  • Bake for 12 minutes, or until the buns are golden brown.
  • Remove from the oven and let cool before slicing for your hot dogs.

Notes

  • Be sure to allow the dough to proof in a warm area or it won’t rise properly. You can let it rise at room temperature or use your oven’s proofing setting.
  • Ensure that your yeast packet is not expired or it can affect how efficiently the dough rises.
  • Store leftover buns in an airtight container at room temperature for 2-3 days. They can also be refrigerated for up to a week or frozen for up to 3 months.
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Crockpot Garlic Parmesan Chicken Pasta

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This Crockpot Garlic Parmesan Chicken Pasta is the ultimate comfort food dish! Chicken breasts slow-cook in a luscious garlic Parmesan sauce until perfectly tender. Then, the juicy chicken is shredded, tossed with rotini pasta, and served with a generous sprinkle of Parmesan cheese. 

A bowl of crockpot garlic parmesan chicken on a table with a slow cooker in the corner.
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This garlic parmesan chicken and pasta is the kind of meal that will have everyone begging for seconds! It’s creamy, cheesy, and packed with bold flavor. And thanks to the slow cooker, it’s mostly hands-off, making it ideal for busy weeknights. 

Plus, you only need a few simple ingredients to make this delicious crockpot chicken and pasta dinner. It’s so easy!

For more crockpot chicken pasta recipes, check out my slow cooker chicken spaghetti, slow cooker chicken stroganoff, and crockpot creamy chicken noodle soup next.

Ingredients

Ingredients to make slow cooker garlic parmesan chicken on the table before preparing.
  • Chicken: You’ll need 2 pounds of boneless, skinless chicken breasts for this parmesan garlic chicken pasta recipe.
  • Garlic Parmesan Sauce: I highly recommend Buffalo Wild Wings sauce, but you can use another brand like Sweet Baby Ray’s or Noble Made if you prefer.
  • Cream Cheese: Use the block kind, not the one in the tub and not whipped. 
  • Pasta: I used rotini, but feel free to use a different pasta shape for this crockpot parmesan garlic chicken recipe.
  • Grated Cheese: I used Parmesan, but feel free to try a blend like Parmesan and Romano or Parmesan and Asiago.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Try chicken thighs: For a deeper flavor and juicer chicken, swap the breasts for boneless thighs. Note that they may need a little more cooking time and are done when they reach an internal temperature between 175°F and 180°F..
  • Add veggies: Add chopped onions and mushrooms to make this chicken garlic parmesan pasta even heartier. Place them in the slow cooker along with the chicken before pouring in the sauce. You could also throw in some fresh spinach with the cooked pasta and stir until wilted.
  • Gluten-free: Use your favorite gluten-free pasta and ensure the garlic parmesan sauce does not have any gluten-containing ingredients to make this slow cooker chicken pasta gluten-free.
  • Skip the pasta: You can skip adding the pasta at the end if you want. Instead serve it over rice, cooked quinoa, or cauliflower rice instead.

How to Make Garlic Parmesan Chicken and Pasta in the Crockpot

Get started making this easy garlic parmesan chicken and pasta by lightly coating your crockpot with cooking spray. Then, cut the cream cheese into cubes.

Raw chicken in the bottom of a slow cooker.

Step 1: Place chicken in the crockpot. Add the chicken breasts to the slow cooker. Season with salt and pepper if you’d like.

Sauce and cream cheese added on top of the chicken.

Step 2: Add sauce and cream cheese. Pour the bottle of garlic parmesan sauce over the chicken. Then, place the cubes of cream cheese on top.

Cooked chicken in juices in the slow cooker.

Step 3: Cook. Set the slow cooker to low and cook for 4-6 hours. You’ll also need to make the pasta according to package directions during the last 15 minutes of cooking. Be sure to reserve some of the pasta water before draining.

Sauce whisked together in a slow cooker.

Step 4: Remove chicken and whisk. Carefully take the chicken out of the slow cooker and shred it using two forks. Then, whisk the sauce until all of the cream cheese has melted and it has a smooth texture.

Chicken added to the sauce in a slow cooker.

Step 5: Return chicken to the slow cooker. Place the shredded chicken back into the slow cooker and give it a stir to combine it with the sauce.

Pasta stirred into the chicken and sauce.

Step 6: Stir in the pasta. Add the cooked pasta to the slow cooker and stir, adding the reserved pasta water if needed to thin the sauce. Serve topped with Parmesan cheese and garnished with fresh parsley.

Serving Suggestions

Here are some tasty ways to enjoy this chicken with garlic parmesan sauce and pasta:

Garlic parmesan chicken and pasta in a slow cooker with a wooden spoon resting on the side.

Expert Tips

  • Keep the crockpot covered: Avoid opening the lid while the chicken is cooking to prevent heat from escaping, which can increase the cooking time and affect how evenly the chicken cooks.
  • Use freshly grated cheese: For the best flavor, use freshly grated Parmesan cheese instead of the kind in a shaker bottle. Trust me, it’s worth it!
  • Cook pasta just before serving: Cooking the pasta too early can cause it to become mushy, so avoid cooking it until 15 minutes before you’re ready to serve the meal.
  • Storing directions: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. You may need to add a little milk or broth if the sauce has dried out.

Recipe FAQs

Can I cook this meal on high?

I recommend sticking with low and slow for this one. Not only does this help keep the chicken tender and juicy, but it also allows the cream cheese time to melt properly into the sauce. Cooking on high can cause the sauce to become grainy instead of smooth and creamy.

Can I make this recipe ahead of time?

Yes, you can assemble everything in the slow cooker insert (except the pasta) and store it tightly covered in the refrigerator for up to 24 hours. When ready to cook, place the insert in the slow cooker and follow the directions in the recipe.

Crockpot garlic parmesan chicken in a bowl with a spoonful resting to the side.

More Delicious Pasta Dishes 

Crockpot garlic parmesan chicken pasta in a bowl on the table with more in the slow cooker.

Slow Cooker Garlic Parmesan Chicken Pasta

This creamy, cheesy Crockpot Garlic Parmesan Chicken Pasta comes together easily with minimal effort! Tender chicken is slow-cooked in a flavorful garlic Parmesan sauce before being shredded and tossed with pasta for a comforting, family-friendly dinner.
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Course: Main Course
Cuisine: American
Keyword: crockpot garlic parmesan chicken, garlic parmesan chicken pasta
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 servings
Calories: 672kcal
Author: Karen

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 12-ounce bottle Buffalo Wild Wings Garlic Parmesan Sauce
  • 8 ounces cream cheese cubed
  • 12 ounces rotini pasta
  • ½ cup reserved pasta water if needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  • Prepare the slow cooker by coating it with a light layer of cooking spray.
  • Place the chicken breasts in the slow cooker and season lightly with salt and pepper if desired.
  • Pour the entire bottle of Garlic Parmesan sauce over the chicken, then top with cubed cream cheese.
  • Cover and cook on low for 4-6 hours or until the chicken is tender and easily shreddable.
  • About 15 minutes before serving, cook the rotini pasta according to the package instructions, reserving ½ cup of the pasta water before draining.
  • Remove the chicken from the slow cooker and shred it. Whisk the cream cheese into the sauce until smooth and fully melted.
  • Return the shredded chicken to the slow cooker, stirring to coat it in the sauce.
  • Stir in the cooked pasta, adding reserved pasta water if needed to loosen the sauce.
  • Serve hot, garnished with shredded parmesan and fresh parsley.

Notes

  • If you have leftovers, place them in an airtight container and store them in the fridge for up to 3 days.
  • I like rotini pasta for this recipe, but you can use another shape if you prefer.
  • Keep the slow cooker on low for best results and refrain from opening the lid while the chicken is cooking.

Nutrition

Calories: 672kcal | Carbohydrates: 47g | Protein: 48g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 731mg | Potassium: 771mg | Fiber: 2g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg
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Slow Cooker Boneless Pork Ribs

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These Slow Cooker Boneless Pork Ribs are perfectly seasoned, seared, and then simmered in a savory BBQ sauce for hours until they’re melt-in-your-mouth tender. Serve them with your favorite simple side dishes for an easy weeknight meal.

A platter of slow cooker boneless pork ribs on a table with a bowl of sauce and forks to the side.
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If you’re looking for a dinner idea for busy days, these slow cooker country style ribs are the answer. You only need a few minutes of prep time, and then the slow cooker does the rest of the work.

I like to prepare the boneless pork ribs in the morning and set my slow cooker to low, so they’re perfectly tender and ready to eat when we are.

This boneless rib recipe has recently become a family favorite. The ribs are easier for my kids to eat than the ones on the bone, and the pork offers a nice change from our usual chicken dinner.

For more pork recipes, check out my crockpot pork chops, pork wellington, and cranberry orange pork tenderloin next.

Country Style Ribs Ingredients

Pork ribs on a cutting board surrounded by small bowls of the seasonings and ingredients used to flavor them.
  • Boneless Pork Ribs: These are also often labeled as boneless country style ribs; you’ll need 2-3 pounds.
  • Olive Oil: For searing the ribs. I recommend high-quality extra virgin olive oil for the best flavor.
  • Seasonings: I used a combination of garlic powder, onion powder, salt, black pepper, and paprika to season the ribs.
  • Brown Sugar: Adds a little sweetness to the sauce to balance the flavors. You can use dark or light brown sugar.
  • Worcestershire Sauce: Provides an umami flavor to the sauce. Feel free to swap with soy sauce or coconut aminos if that’s what you’ve got on hand.
  • Apple Cider Vinegar: Adds acidity and tang to the sauce. You can use white or red wine vinegar instead or even balsamic for a deeper, slightly sweeter flavor.
  • BBQ Sauce: Use your favorite type and brand of BBQ sauce to make these slow cooked boneless pork ribs.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Use a gluten-free Worcestershire sauce and ensure the BBQ sauce you are using is gluten-free.
  • Spicy: Turn up the heat by using a spicy BBQ sauce in this boneless pork ribs recipe.
  • Boneless Beef Ribs: Swap the pork for beef, and increase the cooking time since beef ribs are typically thicker. You’ll need about an extra hour on low for the meat to become fully tender. 
  • Boneless Spare Ribs: Try this recipe using boneless spare ribs instead. Because of the difference in size, be sure to check for doneness about 30 minutes to an hour earlier to prevent them from overcooking. 

How to Make Boneless Pork Ribs in the Slow Cooker

Here are the steps for how to cook boneless pork ribs in a crockpot. To get started, lightly coat your slow cooker with nonstick spray and combine the seasonings in a small bowl.

Ribs on a cutting board sprinkled with seasonings.

Step 1: Season the ribs. Coat the boneless ribs evenly with the seasoning mixture.

Seasoned pork ribs in a skillet to sear.

Step 2: Sear. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned ribs and sear until browned, about 1-2 minutes per side.

BBQ sauce mixed in a bowl with a whisk resting in it.

Step 3: Make the sauce. Add the brown sugar, Worcestershire sauce, apple cider vinegar, and BBQ sauce to a bowl. Whisk to combine.

Seared pork ribs added to a slow cooker.

Step 4: Add ribs to the slow cooker. Place the seasoned and seared ribs into the bottom of the slow cooker.

BBQ sauce poured over the top of the boneless pork ribs in a slow cooker.

Step 5: Pour in the sauce. Cover the ribs with the BBQ sauce mixture.

Cooked country style ribs in a crockpot.

Step 6: Cook. Set the slow cooker to low for 6-7 hours or high for 3-4 hours.

Storage Directions 

  • Refrigeration: Store leftover slow cooker boneless pork ribs in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Place cooled ribs in a freezer-safe container and freeze for up to 3 months. Be sure to thaw overnight in the fridge before reheating.
  • Reheating: Add extra BBQ sauce to prevent the ribs from drying out, and reheat in the microwave or oven.
Boneless pork ribs served up on a plate with mashed potatoes and corn.

Serving Suggestions

These crockpot boneless ribs pair well with many different side dishes. Here are some of my favorites:

Expert Tips

  • Season before searing: This helps the seasoning mixture stick to the meat and locks in the flavors.
  • Don’t skip the searing: Searing in a hot skillet before placing the.boneless pork ribs in the crock pot provides depth of flavor and gives them a nice, browned crust.
  • Keep the lid on: Frequently opening the slow cooker can cause the ribs to dry out. Every time you lift the lid, heat escapes, which can extend the cooking time and cause moisture loss. It’s best to let the ribs cook undisturbed until you’re ready to check for doneness.

Recipe FAQs

Why are my ribs tough?

The ribs can be tough if they aren’t cooked long enough. Allow them more time to cook until they are tender and can easily be pulled apart with a fork.

Why is my sauce so thin?

The slow cooker locks in moisture during cooking, which can result in the sauce becoming too thin. To thicken it up, remove the ribs and whisk in a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) and let it cook for a few minutes until it reaches your desired consistency.

Country style pork ribs in a slow cooker.

More Slow Cooker Recipes

A platter of crockpot boneless pork ribs on a table.

Slow Cooker Country Style Ribs

These Slow Cooker Boneless Pork Ribs are seasoned, seared, and cooked in a rich BBQ sauce until perfectly tender. With just a few minutes of prep work, the slow cooker does the rest!
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Course: Main Course
Cuisine: American
Keyword: slow cooker boneless pork ribs, slow cooker country style ribs
Prep Time: 15 minutes
3 hours
Total Time: 3 hours 15 minutes
Servings: 4 - 6 servings
Calories: 494kcal
Author: Karen

Ingredients

  • 2-3 lbs boneless pork ribs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 cup BBQ sauce

Instructions

  • Prepare the slow cooker by coating it with a light coating of cooking spray.
  • In a small bowl, mix the garlic powder, onion powder, salt, black pepper, and paprika.
  • Rub the seasoning mixture evenly over the boneless ribs.
  • In a large skillet over medium-high heat, heat the olive oil.
  • Sear the seasoned ribs for 1-2 minutes per side until browned, then transfer them to the slow cooker.
  • In a small bowl, which together the brown sugar, Worcestershire sauce, apple cider vinegar and BBQ sauce. Pour over ribs.
  • Cover and cook on high for 3-4 hours or low for 6-7 hours or until the ribs are tender.
  • If desired, remove ribs from the slow cooker and brush on additional sauce.
  • Serve warm with your favorite sides.

Notes

  • Season and sear the ribs before placing them in your slow cooker for maximum flavor.
  • Avoid opening the lid too often during cooking to prevent the ribs from drying out.
  • Store leftover ribs in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 494kcal | Carbohydrates: 45g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1471mg | Potassium: 710mg | Fiber: 1g | Sugar: 38g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg
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5 ingredient Cottage Cheese Alfredo Sauce

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This Cottage Cheese Alfredo Sauce pairs perfectly with your favorite pasta for a delicious and easy weeknight meal. Simply blend the sauce ingredients, cook the pasta, mix everything together, and you’re ready to enjoy. It’s that simple!

A skillet of cottage alfredo sauce pasta on the table garnished with parsley.
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If you’ve never tried making alfredo with cottage cheese, what are you waiting for? This 5 ingredient cottage cheese alfredo skips the heavy cream, offering a lower-fat twist on the classic recipe, while still being super creamy and full of flavor.

Plus, thanks to the cottage cheese, this version is higher in protein than the traditional. The best part is how easy it is to whip up a batch of this cottage cheese sauce!  Everything gets blended and then tossed with hot pasta for a simple meal your family is sure to request often. And it’ll be on the table in under 30 minutes!

For more sauces to pair with pasta, check out this homemade fresh mushroom sauce and cashew pesto next. 

Ingredients

Ingredients to make cottage cheese alfredo on the table before preparing.
  • Cottage Cheese: I recommend 4% fat for the creamiest result, but you can use as low as 2% if you’d like. I wouldn’t go any lower in fat than that.
  • Parmesan Cheese: You’ll need this for the sauce and for topping the pasta after it’s cooked.
  • Flavor Boosters: I used a clove of garlic, some salt, and black pepper to enhance the flavor of the sauce.
  • Butter: I used unsalted butter, but feel free to use salted if that’s what you’ve got on hand. You can cut back on the added salt, too, if you’d like.
  • Pasta: I used linguine, but if you want to make cottage cheese fettuccine alfredo, feel free to use fettuccine. You can also try penne, rotini, or farfalle. Use gluten-free pasta if needed.
  • Parsley: Fresh, chopped parsley adds a pop of color and a bright flavor to the finished dish. You can omit it if preferred.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • More Protein: Add even more protein to this cottage cheese pasta by tossing it with some cooked chopped chicken, crumbled bacon, or diced pancetta.
  • Add Veggies: Saute your favorite veggies like broccoli, spinach, mushrooms, or others to mix in with the pasta and protein alfredo sauce.
  • Spice it up: Give this cottage cheese pasta sauce a little kick of heat by mixing in a bit of crushed red pepper flakes. 

How to Make Cottage Cheese Alfredo Sauce

To get started making this pasta sauce with cottage cheese, fill a pot with water for cooking the pasta and get out your blender.

Ingredients to make cottage cheese alfredo sauce in a blender.

Step 1: Add sauce ingredients to the blender.  Place the cottage cheese, ½ cup of Parmesan cheese, butter, garlic, salt, and pepper into the blender. 

Creamy protein alfredo sauce in a blender.

Step 2: Blend. Secure the lid and blend until the sauce has a smooth and creamy texture.

Cooked pasta in a strainer.

Step 3: Cook the pasta. Boil the water and cook the linguine according to package directions. Be sure to reserve a cup of the pasta water before draining. 

A skillet of cottage cheese alfredo sauce with pasta on a table.

Step 4: Combine the pasta and sauce. Return the pasta to the pot and add the sauce. Pour in half of the reserved pasta water, and cook over low heat, stirring constantly until the sauce is warmed through and evenly coats the pasta. Stir in more of the reserved pasta water, if needed. Garnish with parsley and parmesan cheese for serving.

Serving Suggestions

Here are some delicious ideas for serving your pasta and alfredo sauce with cottage cheese:

Expert Tips

  • Fresh is best: I highly recommend grating your own Parmesan cheese for best results. Not only is the flavor better, but the packaged kind contains anti-caking agents that affect the texture and ability to melt well.
  • Use room temperature butter: Be sure your butter is at room temperature so that it blends more smoothly. If the butter is cold, it may not incorporate properly, resulting in a grainy texture.
  • Storing: This dish is best enjoyed right after it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe FAQs

Can I use a food processor?

Yes, if you don’t have a blender, you can use a food processor to make this cottage cheese alfredo recipe. Just be sure to blend long enough to achieve a smooth and creamy texture. If your food processor doesn’t get it as smooth as you'd like, you can process it in batches if needed.

Can I make it thicker?

For a thicker sauce, don’t use all of the reserved pasta water. Only add what you need until your desired consistency is reached. You can also add a little more Parmesan cheese during blending if you’d like.

More Creamy Pasta Recipes

Cottage cheese alfredo sauce pasta on a plate garnished with parmesan and parsley.

Creamy Cottage Cheese Alfredo With Pasta

This Cottage Cheese Alfredo Sauce is perfectly rich and creamy without using any heavy cream! It’s easy to make, flavorful, and great any night of the week tossed with your favorite pasta. Plus, cottage cheese gives it a nice boost of protein.
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Course: Main Course
Cuisine: Italian
Keyword: cottage cheese alfredo sauce, protein alfredo sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 -6 servings
Calories: 696kcal
Author: Karen

Ingredients

  • 6 ounces cottage cheese 4% fat
  • 1 cup freshly grated Parmesan cheese divided
  • 1 garlic clove
  • ½ teaspoon salt plus more for seasoning pasta water
  • ½ teaspoon black pepper
  • 1 pound linguine
  • 5 tablespoons unsalted butter at room temperature
  • ¼ cup chopped fresh parsley optional
  • Additional grated Parmesan cheese for serving (optional)

Instructions

  • Blend the cottage cheese, ½ cup of Parmesan cheese, butter, garlic, salt, and black pepper in a high-speed blender until smooth and creamy.
  • Boil a large pot of salted water and cook the linguine until al dente, following the package instructions.
  • Reserve 1 cup of pasta water before draining the linguine, then return the pasta to the pot.
  • Pour in the blended sauce along with ½ cup of the reserved pasta water, stirring continuously over low heat until the sauce is warmed through and clings to the pasta, about 3 minutes. Slowly add remaining ½ cup water until desired consistency is reached.
  • Remove from heat and sprinkle the remaining ½ cup of Parmesan cheese over the top. Garnish with fresh parsley if desired, before serving.

Notes

  • While this pasta dish is best served immediately, leftovers can be kept in an airtight container in the fridge for up to 3 days.
  • If you don’t have a blender, you can use a food processor to make the sauce. Process until smooth and creamy.
  • Feel free to use any pasta shape you’d like with this recipe.

Nutrition

Calories: 696kcal | Carbohydrates: 90g | Protein: 27g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 873mg | Potassium: 374mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 5mg | Calcium: 292mg | Iron: 2mg
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Slow Cooker French Onion Chicken

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This Slow Cooker French Onion Chicken features all the flavors of the classic soup in an effortless dump-and-go dinner! The chicken slow-cooks in a savory onion gravy until incredibly tender and is then topped with creamy, melty Swiss cheese for the perfect finishing touch.

A plate of crockpot french onion chicken with a fork holding a bite up above it.
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If you’re a fan of French onion soup, this slow cooker French onion chicken is a must-try!  Slow-cooking the chicken with onion soup mix and condensed French onion soup really allows it to soak in a ton of savory, onion-y flavor.

Of course, no French onion recipe would be complete without a layer of melted cheese on top, and this French onion chicken is no exception!  A slice of Swiss cheese is added to each French onion chicken breast at the end of cooking and then melted until perfectly gooey. 

This meal is a winner for busy nights and is great served over rice, mashed potatoes, or noodles with a side of your favorite veggie. When it comes to dinner requests, chicken is always at the top of my family’s list. It’s so versatile and perfect for crockpot meals!

For more slow cooker chicken recipes, check out my slow cooker chicken spaghetti, crockpot chicken stroganoff, and BBQ chicken thighs.

Ingredients

Here’s a look at what you’ll need to make this French onion crock pot chicken.

Ingredients needed to make french onion chicken arranged ona cutting board and counter.
  • Chicken: You’ll need 4 boneless, skinless chicken breasts. You could also make this recipe using chicken thighs but you may need to extend the cooking time slighty.
  • Onion: A thinly sliced onion adds texture and depth of flavor to this chicken French onion soup mix recipe.
  • Onion Soups: I used both a package of powdered onion soup mix and a can of condensed French onion soup to give it that classic French onion flavor.
  • Beef Broth: Gives the gravy a rich, savory flavor. Feel free to use low sodium if preferred. 
  • Swiss Cheese: Each chicken breast gets a slice after cooking, which is then melted for the perfect finish. You can swap the Swiss for Gruyère, provolone, or mozzarella if you’d like.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Ensure the onion soup packet, canned French onion soup, and beef broth are gluten-free, and serve over rice, mashed potatoes, or gluten-free pasta.
  • Creamy: When the chicken is done, remove it from the slow cooker and set aside. Then, whisk some heavy cream or sour cream into the gravy, and return the chicken to the crockpot. Add the cheese and cook until melted.
  • Add Mushrooms: Add sliced mushrooms along with the onions for even more depth of flavor and a heartier dish.

How to Make French Onion Chicken in the Crockpot

Get started making this recipe for onion soup mix chicken in the slow cooker by first slicing the onions. Then, lightly coat your slow cooker with non-stick cooking spray.

Raw chicken added on top of onions to the slow cooker.

Step 1: Add onions and chicken. Place the sliced onions into the slow cooker and lay the chicken on top.

French onion seasoning sprinkled over the chicken in the slow cooker.

Step 2: Pour in broth and soup. Add the beef broth and condensed onion soup to the slow cooker. Top with the onion soup mix.

French onion chicken cooked in a slow cooker.

Step 3: Cook. Set the slow cooker for 6-8 hours on low or 3-4 hours on high.

Cheese added on top of french onion chicken breast.

Step 4: Add the cheese. Top each cooked chicken breast with a slice of Swiss cheese.

French onion chicken in the slow cooker garnished with parsley and ready to serve.

Step 5: Melt the cheese. Continue to cook until the cheese is melted, about 15 minutes. Sprinkle fresh parsley over top of the chicken and serve with the onion gravy.

Serving Suggestions

Here are some great ideas for serving up this crockpot French onion chicken:

French onion chicken served up on a rectangular platter.

Expert Tips

  • Use a liner: Instead of spraying the slow cooker, you can try using a disposable liner. This helps keep cleanup to a minimum.
  • Check the chicken for doneness: Use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should be at least 165°F.
  • Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

Do I need to pre-cook the chicken before adding it to the slow cooker?

No, it’s not necessary to pre-cook the chicken, as it will cook thoroughly in the crockpot. However, if you want to add a little color and extra flavor, feel free to sear it first. Add the chicken to a hot pan with a little oil or butter and cook for a couple minutes per side. Then, continue with the recipe as directed.

Can I make this ahead of time?

Yes, you can assemble everything except for adding the cheese, and store it in your slow cooker insert covered overnight in the refrigerator. Place it back into your slow cooker base when you’re ready to cook it the next day.

A spatula lifting a french onion chicken breast from a slow cooker.

More Delicious Slow Cooker Recipes

A fork holding up a bite of crockpot french onion chicken over a plate with more.

Slow Cooker French Onion Chicken

Enjoy all the flavors of French onion soup in this easy Crockpot French Onion Chicken! The chicken slow-cooks in a savory onion gravy and is finished with gooey Swiss cheese for a delicious and easy meal that’s perfect for busy nights.
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Course: Main Course
Cuisine: American
Keyword: french onion chicken recipe, slow cooker french onion chicken
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4
Calories: 244kcal
Author: Karen

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 large onion thinly sliced
  • 1 packet Lipton onion soup mix
  • 1 10.5-ounce can condensed French onion soup
  • 1 cup beef broth
  • 4 slices Swiss cheese
  • Fresh parsley chopped, for garnish

Instructions

  • Prepare the slow cooker by coating it with a light coating of cooking spray.
  • Place the thinly sliced onion in the bottom of the slow cooker and place the chicken breasts on top.
  • Pour the condensed onion soup and beef broth over the chicken.
  • Sprinkle the Lipton onion soup mix evenly on top.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  • During the last 15 minutes of cooking, place a slice of Swiss cheese on top of each chicken breast. Cover and cook until the cheese is melted.
  • Serve the chicken with the onion gravy spooned over the top. Garnish with freshly chopped parsley and enjoy!

Notes

  • You can easily meal prep this recipe the day before by assembling everything (with the exception of the cheese) and storing it covered in your slow cooker overnight in the fridge.
  • Ensure the chicken is done by testing it with a meat thermometer. It should reach an internal temperature of at least 165°F.
  • Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.

Nutrition

Calories: 244kcal | Carbohydrates: 10g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1192mg | Potassium: 591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 1mg
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Crockpot Creamy Chicken Noodle Soup

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This Crockpot Creamy Chicken Noodle Soup is a recipe you’ll want to add to your regular rotation. Tender chicken, aromatic veggies, and hearty egg noodles come together in a creamy broth to create a flavor-packed meal everyone will love. Plus, thanks to the slow cooker, it’s easy to whip up a batch of this delicious soup any day of the week.

A bowl of crockpot creamy chicken noodle soup on the table with fresh herbs and wooden salt shakers to the side.
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Whether you’re feeling under the weather or are just in the mood for something comforting, this creamy chicken and noodle soup is exactly what you need! It’s everything you love about classic chicken noodle soup but with a boost of creaminess.

And since the crockpot does most of the work, it’s perfect for those busy days when you still want to get a home cooked meal on the table. 

For more crockpot soup recipes, check out my 15 bean soup and cabbage roll soup next.

Ingredients

Ingredients to make creamy chicken noodle soup on the table before cooking.
  • Chicken: You’ll need a pound of boneless, skinless chicken breasts for this creamy crockpot chicken noodle soup.
  • Seasonings: I used a combination of salt, pepper, and Italian seasoning.
  • Veggies: Celery, carrots, onion, and garlic add heartiness and depth of flavor to the soup.
  • Olive Oil: For sauteing the veggies. Use high-quality extra virgin olive oil for the best flavor.
  • Cream Soup: I used a can of cream of chicken soup, but feel free to swap it out for cream of mushroom, cream of celery, or cream of bacon soup. 
  • Chicken Broth: Keeps the chicken moist as it cooks and gives the soup flavor.
  • Heavy Cream: This gets added to the crockpot chicken noodle soup toward the end of cooking to make it extra creamy.
  • Egg Noodles: I love using egg noodles in soups because they are great at holding their shape, but feel free to swap them out for another type of pasta if you’d like.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Use your favorite gluten-free pasta as well as gluten-free cream soup to make this recipe gluten-free.
  • Vegetarian: Replace the chicken with chickpeas or white beans, use vegetable broth instead of chicken broth, and opt for cream of celery or cream of mushroom soup for a vegetarian version.
  • Creamy Turkey & Rice: Swap the chicken for turkey breast and use cooked rice instead of egg noodles. You may need to extend the cooking time slightly for the rice.

How to Make Crockpot Creamy Chicken Noodle Soup With Egg Noodles

To get started making this slow cooker creamy chicken soup, gather all of your ingredients and grab your slow cooker.

Vegetables in a white microwavable dish on the counter.

Step 1: Cook the veggies. Dice the onion, carrots, and celery and mince the garlic. Add the olive oil or butter to a skillet and turn the heat to medium. Add the veggies and cook until softened, about 5-7 minutes.

Broth and seasonings mixed in a bowl.

Step 2: Combine the broth, cream soup, and seasonings. Whisk the chicken broth, cream of chicken soup, and seasonings together in a large bowl.

Chicken and vegetables in the slow cooker.

Step 3: Add the chicken and veggies to the slow cooker. Place the chicken in the slow cooker, and then arrange the sauteed veggies around the chicken.

Broth poured over the chicken in a slow cooker.

Step 4: Pour in the broth and cream soup. Add the seasoned chicken broth mixture and stir to combine. Set the slow cooker to low for 6-7 hours or high for 3-4 hours.

Heavy cream added to the slow cooker.

Step 5: Add the heavy cream. Remove the chicken from the slow cooker and stir in the heavy cream.

Egg noodles added to the slow cooker.

Step 7: Stir in the egg noodles. Add the egg noodles and stir until well distributed.

Shredded chicken on a wooden cutting board.

Step 7: Shred the chicken. Use two forks to shred the chicken. Return it to the slow cooker.

Chicken added back to the slow cooker soup and garnished with fresh parsley.

Step 8: Continue to cook. Set the slow cooker to high and cook until the noodles are tender, about 20-30 minutes.

Serving Suggestions

Enjoy a bowl of this creamy noodle soup on its own or try these tasty ideas:

A bowl of slow cooker creamy chicken noodle soup with a spoonful held up over the bowl.

Expert Tips

  • Wait to add the noodles: To prevent the noodles from overcooking and becoming mushy or falling apart, don’t add them until the last 20-30 minutes of cooking.
  • Add a flavor boost: Try mixing in a splash of freshly squeezed lemon juice after cooking to enhance the flavor and add brightness to the soup.
  • Storing: The soup can be stored in an airtight container in the refrigerator where it will keep for up to 4 days. Freezing is not recommended as the cream will separate and the noodles will become mushy.

Recipe FAQs

Can I make this on the stovetop?

Yes! Start by following the directions for sauteing the vegetables, but use a large pot instead of a skillet. Once the veggies are softened, add the chicken, seasonings, chicken broth, and cream of chicken soup, then bring to a simmer. Cover and cook for about 20 minutes, or until the chicken is fully cooked. It should reach an internal temperature of at least 165°F. Remove the chicken, shred it, and return it to the pot. Stir in the heavy cream and egg noodles, and then simmer uncovered until the noodles are tender, about 10-15 minutes.

How can I thicken it up?

If you prefer a thicker soup, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, and stir it in before adding the noodles.

A ladle lifting a portion of creamy chicken noodle from the crockpot.

More Delicious Slow Cooker Chicken Recipes

A bowl of slow cooker creamy chicken noodle soup with a spoonful held over the bowl.

Slow Cooker Creamy Chicken Noodle Soup

This Crockpot Creamy Chicken Noodle Soup is sure to become a family favorite! It comes together easily with simple ingredients and just minutes of prep, making it perfect for busy nights.
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Course: Main Course, Soup
Cuisine: American
Keyword: creamy chicken noodle soup, crockpot creamy chicken noodle soup, crockpot soup recipes
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Servings: 6 servings
Calories: 327kcal
Author: Karen

Ingredients

  • 1 pound chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 medium onion diced
  • 3 medium carrots diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil or butter
  • 4 cups chicken broth
  • 1 10-ounce can cream of chicken soup
  • 1 cup heavy cream
  • 2 cups uncooked egg noodles
  • 2 tablespoons fresh parsley chopped

Instructions

  • Heat olive oil or butter in a skillet over medium heat, then add the diced onion, carrots, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and aromatic.
  • Place the chicken breasts in the slow cooker, then season them with salt, pepper, and Italian seasoning.
  • Add the sweated vegetables to the slow cooker, followed by the chicken broth and cream of chicken soup, stirring to combine.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
  • Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
  • Stir in the heavy cream and uncooked egg noodles, then cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
  • Sprinkle in the fresh parsley and stir to combine before serving.

Notes

  • Store leftover soup in an airtight container in the fridge for up to 4 days.
  • Be sure not to add the noodles until the last 20-30 minutes of cooking or they will become mushy.
  • Try swapping the cream of chicken soup for another flavor like cream of mushroom, cream of celery, or cream of bacon.

Nutrition

Calories: 327kcal | Carbohydrates: 17g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1110mg | Potassium: 573mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5922IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg
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Cheesy Crockpot Chicken Broccoli Rice Casserole

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This Crockpot Chicken, Broccoli, and Rice is an easy, flavor-packed dinner that’s perfect for busy days. Juicy chicken, nutty brown rice, and tender broccoli are slow-cooked in a creamy sauce and then topped with melty cheddar cheese. 

A bowl of crockpot chicken broccoli rice casserole on the table with fresh broccoli and pasta in the background.
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Thanks to the slow cooker, this dish is mostly hands-off, making it a perfect option for those moments when you want something wholesome without spending hours in the kitchen. And it’s a great way to get kids to eat their broccoli! 

I mean, what’s not to love about tender chicken, creamy rice, and fresh broccoli smothered in melted cheddar cheese?! This hearty and comforting slow cooker chicken broccoli rice casserole is sure to be a winner with the grown-ups too!

For more slow cooker meals, check out my Crockpot Chicken Spaghetti, 15 Bean Soup, and these juicy Ranch Pork Chops.

Ingredients

Here’s a look at what you’ll need to make this chicken broccoli rice casserole crockpot recipe:

Ingredients to make chicken broccoli rice casserole in the crockpot on the table in bowls.
  • Chicken: You’ll need one pound of boneless, skinless chicken breasts, cut into ½-inch cubes. Chicken thighs will also work if you prefer them, though they may take just a bit longer to cook.
  • Uncooked Brown Rice: You can use any type of long-grain or short-grain brown rice you like.
  • Onion: Onion adds depth of flavor to the dish.
  • Cream Soup: You’ll need one can of cream of chicken soup. Feel free to swap it for cream of mushroom or cream of celery instead.
  • Seasonings: I used a combination of salt, pepper, granulated garlic, and Italian seasoning.
  • Chicken Stock: Keeps the chicken moist and juicy as it slow-cooks. You can use low-sodium if preferred. Feel free to use chicken broth instead if that’s what you’ve got on hand. 
  • Broccoli: I used fresh broccoli, but you can swap it for frozen if you’d like.
  • Cheddar Cheese: I used mild cheddar, but sharp will work too.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Gluten-Free: Use gluten-free cream of chicken soup and ensure the stock you are using is gluten-free to make this crockpot chicken, rice, and broccoli recipe gluten-free.
  • Add More Veggies: Try adding extra veggies that hold up well in the slow cooker, such as cauliflower and carrots.
  • Change Up the Cheese: Instead of cheddar, go with mozzarella, pepper jack, Gruyere, or another type of shredded cheese. 

How to Make Chicken Broccoli Rice Casserole in a Crockpot

To get started making this cheesy chicken broccoli rice in the crockpot, lightly coat your slow cooker with non-stick cooking spray.

Ingredients to make chicken rice casserole added to the slow cooker.

Step 1: Add ingredients to the slow cooker. Add everything except the broccoli and cheddar cheese to the slow cooker.

Ingredients mixed together in the crockpot.

Step 2: Stir to combine. Stir the ingredients together until everything is well combined.

Chicken and rice mixture after cooking for two hours in a slow cooker.

Step 3: Set the slow cooker. Cover the slow cooker and cook on low for 2 hours.

Fresh broccoli added on top of the cooked chicken and rice.

Step 4: Add the broccoli. Add the broccoli to the slow cooker.

Chicken broccoli and rice casserole after cooking.

Step 5: Cook again. Cover with the lid and set again for 2 more hours.

Cheese melted on top of the chicken, broccoli and rice casserole in a slow cooker.

Step 6: Add cheese, melt, and serve. Top the mixture with the shredded cheddar cheese. Stir until the cheese is melted. Then, serve and enjoy!

Storage Directions 

  • Refrigeration: Store leftover chicken broccoli rice casserole in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave or on the stovetop until warmed through.
  • Freezing: Place the cooled leftovers in a freezer-safe container or bag and freeze for up to 3 months. Be sure to thaw in the fridge overnight before reheating. Serve with fresh noodles.

Serving Suggestions

Here are some ideas for serving this easy slow cooker meal:

Cheesy broccoli rice chicken casserole in a slow cooker on the table ready to serve.

Expert Tips

  • Try a Crockpot  Liner: Use a disposable slow cooker liner for easy cleanup!
  • Avoid Overcooking the Broccoli: Adding the broccoli halfway through the cooking process prevents it from becoming overly soft or mushy. If you’re using frozen broccoli, don’t add it until the final 30 minutes of cooking.
  • Use Freshly Shredded Cheese: Due to anti-caking agents that keep it from sticking together, pre-shredded cheese doesn’t melt as well as freshly shredded cheese. For the best melt and flavor, I recommend shredding your own cheese.

Recipe FAQs

Can I make this in the oven?

Yes! First, preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Add the rice, onion, seasonings, cubed chicken, cream of chicken soup, and chicken stock and stir to combine. Cover tightly with aluminum foil and bake for 30 minutes. Stir in the broccoli, cover again, and bake until the broccoli and rice are tender and the chicken is fully cooked, about 15-20 more minutes. Sprinkle the shredded cheddar cheese on top and bake uncovered until the cheese is melted, about 10 more minutes.

Can I make this ahead?

Of course! Add everything except the broccoli and cheese to your slow cooker and store the insert tightly covered with plastic wrap and/or aluminum foil in the fridge overnight. When you’re ready to cook, place the insert back in your crockpot and follow the instructions as directed in the recipe. 

A fork holding a bite of crockpot chicken broccoli rice casserole up over a bowl of more.

More Delicious Chicken Dishes

A forkful of chicken broccoli and rice casserole held up over a bowl of more.

Chicken Broccoli and Brown Rice Casserole (Crockpot)

This Crockpot Chicken Broccoli Rice casserole is an easy family-friendly meal you’ll want to make on repeat! Juicy chicken, tender broccoli, and nutty brown rice are topped with melty cheddar cheese for a hearty and satisfying dinner.
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Course: Main Course
Cuisine: American
Keyword: cheesy chicken broccoli rice crockpot, crockpot chicken broccoli rice, crockpot chicken broccoli rice casserole
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 376kcal
Author: Karen

Ingredients

  • 1 cup uncooked brown rice
  • 1 cup white onion chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon Italian seasoning
  • 1 15-ounce can condensed cream of chicken soup
  • 2 cups chicken stock
  • 1 pound boneless, skinless chicken breast cut into ½-inch cubes
  • 2 cups fresh broccoli chopped
  • 1 cup mild cheddar cheese shredded

Instructions

  • Prepare the slow cooker by coating it with a light coating of cooking spray.
  • Add the uncooked brown rice, chopped onion, salt, black pepper, granulated garlic, and Italian seasoning to the slow cooker and mix to combine.
  • Stir in the condensed cream of chicken soup and chicken stock until well blended.
  • Season the chicken breast cubes with a pinch of salt and pepper, then add them to the slow cooker, ensuring they are evenly distributed.
  • Cover and cook on low for 2 hours.
  • After 2 hours, add the chopped broccoli to the slow cooker, stirring gently to combine. Cover again and cook for an additional 2 hours on low.
  • Once the cooking time is complete, stir in the shredded mild cheddar cheese until melted and fully incorporated.
  • Serve warm and enjoy!

Notes

  • Try using a slow cooker liner instead of cooking spray for easier cleanup. 
  • Leftovers will keep in the fridge for up to 4 days, making this dish great for meal prep.
  • You can use low sodium chicken stock and adjust the salt after cooking.

Nutrition

Calories: 376kcal | Carbohydrates: 35g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 938mg | Potassium: 619mg | Fiber: 2g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 2mg
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Crockpot BBQ Chicken Thighs

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You don’t have to wait for grilling season to enjoy a delicious BBQ chicken dinner! These Crockpot BBQ Chicken Thighs are incredibly easy to make and are great any time of the year. Perfectly seasoned chicken thighs cook low and slow in your favorite BBQ sauce to create a tender and savory dish the whole family will love.

Crockpot bbq chicken thighs on a plate of mashed potatoes with parsley for garnish and a tea towel to the side.
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The best part about this recipe is that it takes just a few minutes to prep, and then the slow cooker does the rest! You can’t go wrong with easy meals like these slow cooker BBQ chicken thighs, especially when you’ve got a busy schedule and hungry mouths to feed.

It’s no secret that I love using my slow cooker. It’s one of my favorite kitchen appliances!

For more chicken crockpot recipes, check out this slow cooker chicken stroganoff, slow cooker chicken spaghetti, and this slow cooker chicken with broccoli and rice next.

Crockpot Chicken Thighs Ingredients

Ingredients to make crockpot chicken thighs on a cutting board and counter.
  • Chicken Thighs: I used boneless, skinless chicken thighs, but if you prefer to use bone-in, you’ll need to adjust the cooking time as they take a little longer to cook. You can also use chicken breasts instead, but note that they will take less time to cook and tend to dry out faster than the thighs.
  • Seasonings: I used salt, pepper, garlic powder, and paprika to season the chicken. 
  • Barbecue Sauce: Use your favorite brand and variety, such as sweet, smoky, or spicy.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

  • Spicy: Turn up the heat by adding a little cayenne pepper or red pepper flakes. You can also try using a spicy BBQ sauce.
  • Hawaiian-Inspired: Mix in pineapple juice and crushed pineapples with the barbecue sauce for a tropical twist.
  • Smoky Chipotle: Replace the sweet paprika with smoked paprika and stir in a spoonful of chipotle sauce for a smoky kick. 

How to Make Crockpot Chicken Thighs

Get started making these BBQ chicken thighs in the crockpot by lightly spraying your slow cooker with nonstick cooking spray.

Seasoned chicken thighs on a cutting board.

Step 1: Prepare the chicken. Season both sides of the chicken thighs with salt, pepper, garlic powder, and paprika.

Seasoned chicken thighs in the bottom of a slow cooker.

Step 2: Add the chicken to the crockpot. Place the seasoned chicken pieces into the prepared slow cooker.

BBQ sauce poured over the top of the chicken thighs in the slow cooker.

Step 3: Pour in the BBQ sauce. Top the chicken with the BBQ sauce, making sure that all the pieces are fully coated.

Cooked chicken thighs with BBQ sauce in the crockpot.

Step 4: Cook and serve. Set the slow cooker to low for 6-7 hours or high for 3-4 hours. When the chicken is done, transfer to a serving platter and give the remaining sauce in the slow cooker a good whisk. Top the chicken with the rest of the sauce and serve.

Serving Suggestions

When it comes to recipes for chicken thighs, this one is a surefire winner! Here are some great side dish ideas to make it a complete meal:

A pair of tongs holding up a bbq chicken thigh over a slow cooker with more chicken in sauce.

Expert Tips

  • Use a Thermometer: Use a meat thermometer to check the crockpot barbecue chicken thighs for doneness. The internal temperature should be at least 165°F.
  • Try a Crockpot Liner: Save time on cleanup by using a slow cooker liner to make these bbq crockpot chicken thighs.
  • Storing: Store leftover crockpot bbq chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken thighs in a freezer-safe container for up to 3 months. Be sure to thaw them in the refrigerator overnight before reheating.

Recipe FAQs

Can I make these in the oven?

Of course! Preheat your oven to 350°F and lightly grease a 9x13” baking dish. Season the chicken thighs with salt, pepper, garlic powder, and paprika, and then arrange them in the dish. Pour the barbecue sauce over the chicken, ensuring it's well coated. Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 15–20 minutes until the chicken is fully cooked and the sauce thickens.

Can I make this dish ahead of time?

Yes! Prepare everything and place it in the slow cooker as directed in the recipe. Cover and store your slow cooker insert in the fridge for up to 24 hours in advance. When you’re ready to cook, return the insert to your slow cooker base and follow the timing instructions in the recipe.

A fork holding a bite of chicken up over a plate of crockpot chicken thighs.

More Delicious Slow Cooker Recipes

Crockpot bbq chicken thighs on a plate with mashed potatoes garnished with parsley.

Slow Cooker BBQ Chicken Thighs

These Crockpot BBQ Chicken Thighs are slow-cooked to perfection in your favorite barbecue sauce. It’s a simple, hands-off recipe that’s sure to be a hit with the whole family!
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Course: Main Course
Cuisine: American
Keyword: bbq chicken thighs, crockpot bbq chicken thighs, crockpot chicken thighs
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 536kcal
Author: Karen

Ingredients

  • 3 lbs boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 cups barbecue sauce
  • Fresh parsley chopped (for garnish)

Instructions

  • Prepare the slow cooker by coating it with a light coating of cooking spray.
  • Season the chicken thighs with salt, pepper, garlic powder, and paprika on both sides.
  • Arrange the seasoned chicken thighs in the slow cooker in an even layer.
  • Pour the barbecue sauce over the chicken, ensuring all pieces are well-coated.
  • Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
  • Once cooked, remove the chicken thighs and set them aside on a serving platter.
  • Whisk the remaining sauce in the slow cooker until smooth, then pour it over the chicken.
  • Garnish with chopped parsley before serving.

Notes

  • Leftovers will keep in the fridge for up to 3 days when stored in an airtight container.
  • If you use bone-in chicken thighs, you will need to increase the cooking time slightly.
  • The chicken is done when a meat thermometer inserted into the center reaches at least 165°F.

Nutrition

Calories: 536kcal | Carbohydrates: 59g | Protein: 52g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1983mg | Potassium: 1199mg | Fiber: 1g | Sugar: 48g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg
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