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

For picky eaters, you can leave out the smoked paprika and use mild cheddar instead of sharp for a gentler flavor. If your kids don’t like bacon pieces, cook the bacon and crumble it very finely, or reserve it and let everyone sprinkle their own on top. To sneak in veggies, stir in 1 to 2 cups of frozen peas, corn, or mixed vegetables during the last 30 minutes of cooking, or fold in a handful of baby spinach right after shredding the chicken so it wilts into the sauce. For extra protein, add a can of drained white beans along with the pasta. If you prefer darker meat, swap the chicken breasts for boneless, skinless chicken thighs and cook on LOW closer to 4 to 5 hours. To make it a bit lighter, use reduced-fat cream cheese and cut the cheddar back to 1 1/2 cups total; the sauce will still be creamy. If you don’t have rigatoni, you can use penne or ziti, but avoid very small shapes that might overcook. For a little heat, add a pinch of red pepper flakes or use a smoked hot paprika. This dish “hits different” every time depending on your cheese choice, how smoky your bacon is, and what veggies or seasonings you toss in—so don’t be afraid to play with it and make it your own.