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

Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces. Set aside. You can do this earlier in the day if it’s easier.

Prepare the slow cooker base: Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup. Lay the raw chicken breasts in a single layer on the bottom of the slow cooker.

Add the rigatoni: Pour the dry rigatoni evenly around and over the chicken breasts, trying to spread it out so the pasta isn’t piled too high in just one spot.

Make the 1 mixture: In a large mixing bowl, whisk together the chicken stock, cream cheese cubes, 1 1/2 cups of the shredded sharp cheddar (reserve the remaining 1/2 cup for later), crumbled crispy bacon, smoked paprika, garlic powder, onion powder, salt, and black pepper. It won’t be completely smooth because of the cream cheese and bacon, but make sure everything is well combined.

Pour the mixture over the chicken and pasta: Holding the bowl with both hands, slowly pour this one cheesy bacon mixture evenly over the raw chicken breasts and rigatoni in the slow cooker, making sure to cover as much of the pasta and chicken as you can. Use a spatula to scrape out every last bit of sauce from the bowl.

Gently press and level: Use the back of a spoon or spatula to gently press down on the pasta so it’s mostly submerged in the sauce. Don’t worry if a few pieces stick up; they’ll soften as it cooks.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through (165°F internal temperature) and the pasta is tender. Every slow cooker runs a little differently, so start checking for doneness at the earlier time.

Shred the chicken: When the chicken is done, use two forks to shred it directly in the slow cooker, or remove the breasts to a cutting board, shred, and return them to the pot. Stir everything together so the chicken, pasta, and sauce are well combined.

Adjust the sauce: If the sauce seems too thick, stir in 1/4 to 1/2 cup milk or half-and-half until it’s as creamy as you like. Taste and add a pinch more salt or pepper if needed.

Finish with cheese and serve: Sprinkle the remaining 1/2 cup shredded sharp cheddar over the top, cover, and let it sit for 5 to 10 minutes on WARM or LOW until the cheese melts. Garnish with chopped parsley or green onions if you like, then scoop into bowls and serve hot.