Place the chicken breasts in the crockpot. Pour in the chicken broth, then sprinkle the ranch seasoning, garlic powder, onion powder, and black pepper over the chicken.
Cover and cook on low for about 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through. Shred the chicken directly in the crockpot. Add the cream cheese and stir until it melts into the chicken and broth.
Stir in the blended cottage cheese or Greek yogurt.
Add the shredded cheddar cheese and stir until everything is creamy and well combined.
Add the frozen broccoli during the last 20 to 30 minutes of cooking. Cook just until the broccoli is heated through and tender. Add the bacon. I added some now and reserved some for the top. I also used the precooked bagged bacon, instead of cooking fresh.
Cook your pasta separately according to the package directions. Stir the cooked pasta into the chicken mixture right before serving, or spoon the chicken bacon ranch mixture over individual portions. If the sauce becomes too thick, add a small splash of chicken broth or unsweetened almond milk until it reaches the consistency you like.
Top with crumbled bacon and a little extra cheddar, if desired.
