Pour this 1 mixture over raw chicken breasts into a slow cooker for a hearty winter dish that hits different every time

This slow cooker creamy cheddar bacon chicken rigatoni is one of those hearty winter dishes you can toss together on a busy afternoon and let it work its magic. You whisk up one rich, cheesy mixture, pour it over raw chicken breasts and dry rigatoni in the slow cooker, and walk away. By dinnertime, the chicken is tender, the pasta is coated in a smoky cheddar sauce, and the whole house smells like comfort. It’s a very Midwestern kind of meal—simple ingredients, big flavor, and the kind of stick-to-your-ribs coziness that makes cold nights feel a little warmer.

Serve this creamy cheddar bacon chicken rigatoni straight from the slow cooker with a simple green salad or steamed broccoli to balance the richness. Garlic bread or warm dinner rolls are great for scooping up the extra sauce. A side of roasted Brussels sprouts, green beans, or a crisp coleslaw works well too. For the grown-ups, a light white wine or a cold beer pairs nicely, while the kids will be happy with milk or apple cider.

1 pound boneless, skinless chicken breasts (about 3–4 small breasts)
12 ounces dry rigatoni pasta
1 1/2 cups low-sodium chicken stock
8 ounces cream cheese, softened and cut into cubes
2 cups shredded sharp cheddar cheese, divided (about 8 ounces)
6 slices thick-cut bacon, cooked crispy and crumbled (about 1/2 cup)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup milk or half-and-half (to thin the sauce at the end, as needed)
2 tablespoons chopped fresh parsley or green onions (optional, for serving)