Jalapeno Popper Chicken Baked Ziti

1 . Stage

Combine chicken breasts, chicken broth, salt, pepper, onion flakes, oregano, and garlic for shredded chicken in a medium slow cooker, making sure chicken is completely covered by broth.

2 . Stage

Cook until chicken is no longer pink in the center, on Low for 5 to 6 hours or on High for 3 to 4 hours.

3 . Stage

Thirty minutes before chicken is finished cooking, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

4 . Stage

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.

5 . Stage

While ziti is cooking, prepare filling: fry bacon, jalapenos, and onion in a small skillet over medium-high heat until onions are tender and bacon is browned, 5 to 7 minutes. Remove from the heat and transfer to a small mixing bowl with cream cheese, mozzarella, Parmesan, and mayonnaise; mix until well combined.

6 . Stage

Remove chicken from the slow cooker and place into a large bowl; use 2 forks to shred chicken into small pieces. Add cooked ziti and Alfredo sauce; mix well.

7 . Stage

Pour 1/2 of the chicken-ziti mixture into the prepared baking dish and sprinkle pepper Jack cheese in an even layer over top. Spread jalapeno popper filling evenly across the dish. Pour remaining chicken-ziti mixture into the dish, and sprinkle 1/2 cup mozzarella over top.

8 . Stage

Mix crushed crackers, Parmesan cheese, and butter for topping together in a small bowl; sprinkle over the pasta dish.

9 . Stage

Bake in the preheated oven until cheese is melted and just barely starts to turn golden, 25 to 30 minutes. Remove from the oven and serve immediately.