1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 strips of bacon, cooked and diced
3 cloves garlic, minced
1 cup ranch dressing
1 cup cream cheese
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded mozzarella cheese
2 cups cooked short pasta, such as penne or rigatoni, with 1 cup cooking water reserved
2 tablespoons chopped fresh dill
Place chicken in the bottom of a 6-quart slow cooker.
In a large bowl, combine bacon, garlic, ranch dressing, cream cheese, water, salt and pepper. Stir well to thoroughly incorporate all ingredients, and then pour over chicken. Mix to combine.
Cover and cook on low for 5 hours, or on high for 3 hours.
Remove lid at the end of the cooking time and add cooked pasta, reserved cooking water and dill. Stir to combine, top with cheese, cover and cook for another 30 minutes or so, until the cheese is melted and the ingredients have simmered together.