1 pound (450 grams) boneless, skinless chicken breasts
1 10-ounce (295 ml) can condensed cream of chicken soup
1 cup (250 ml) Ranch dressing
½ cup (125 ml) water
3 cloves garlic, finely minced
6 slices bacon, cooked and chopped
2 green onions, sliced
1 pound (450 grams) penne pasta, cooked
1 cup (250 ml) sharp Cheddar cheese
Salt, to taste
Freshly ground black pepper, to taste
Spray a 6-quart slow cooker with non-stick cooking spray and place chicken breasts inside.
In a large bowl mix together the cream of chicken soup, Ranch dressing, water, and garlic. Season with salt and pepper, stir, and pour over chicken breasts.
Cover slow cooker, set slow cooker to low and cook for 6 hours. Shred the chicken with two forks inside the slow cooker.
Add the bacon, green onions and cooked penne pasta to the slow cooker. Stir to mix and then top with the Cheddar cheese.
Place lid back on the slow cooker and cook just until the cheese has melted, about 15 minutes or so.