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Crockpot Buffalo Chicken Pasta

Crockpot Buffalo Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 cup buffalo wing sauce
  • 2 cups low-sodium chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese, cubed
  • 1 lb short pasta (penne or rotini)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 to 3/4 cup milk
  • Sliced green onions, for serving

Method
 

  1. Place chicken in a 6-quart slow cooker. Add buffalo sauce, broth, ranch seasoning, and cream cheese. Stir, cover, and cook on LOW 4 to 6 hours or HIGH 2 to 3 hours.
  2. Remove chicken, shred with two forks, return to the pot, and stir.
  3. Add uncooked pasta, stir to coat, cover, and cook on HIGH 20 to 30 minutes, stirring once halfway, until pasta is tender.
  4. Turn off the slow cooker. Stir in cheddar and 1/2 cup milk, adding more milk if needed, until creamy. Serve in bowls with green onions.

Notes

If the sauce looks too thin before adding pasta, let it cook uncovered on HIGH for 10 minutes to reduce slightly. The pasta absorbs a fair amount of liquid, so a loose sauce at that stage is a good thing.