Bacon Ranch Chicken Pasta

Attention all crockpot owners:  make this.  I absolutely love using my slow cooker for a number of different recipes (scroll down and see my list of labels--click "crockpot" or "slow-cooker" for a number of recipes for time-starved families.  Here is just one more quick 'n easy crockpot recipe--made with hearty flavors of bacon and ranch (minus the fat, preservatives, and calories).  Dump everything together and enjoy.
This was inspired by a recipe in Cooking Light, but modified for crockpot time ease and health (I didn't use actual sat-fat-loaded bacon).


Ingredients:
4 Chicken Breasts, cut into 2" pieces (slightly thawed)
1/2 lb. Turkey Bacon, cooked and broken into bits
1 Can Cream of Mushroom or Cream of Chicken Soup (reduced sodium)
1/2 Cup Sour Cream
1 1/4 Cups Skim Milk
1 tsp. Minced Garlic
1/2 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Dill Weed
1 Cup Shredded Cheese (I used Mexi-blend, Low-Fat)
Cooked Pasta (egg noodles, elbow macaroni, spaghetti, fusili, rotini, you choose) according to package directions.

Directions:
1.  Combine all ingredients (minus pasta) in crockpot.  Stir well to combine.  Heat on Low for 2-3 hours, or until chicken is cooked through.

Spoon over cooked pasta and enjoy!