Slow Cooker Buffalo Chicken Pasta was the best comfort food at it’s most desperately needed time tonight 🙂
Nothing really ruins the end of a LOOOONNNGG work week by realizing it’s only TUESDAY!!
Maybe it was the full snow moon that created an extra bit of, ummm, “excitement” in my second grade classroom the past two days.
Whatever it was, I was sure glad I had dinner already cooking alway in my Crock Pot this evening so I could relax after an eventful week (or in reality two days).
Rewind to the morning as I was sipping my coffee and also making dinner simultaneously.
How to make Slow Cooker Buffalo Chicken Pasta
I placed a pound and a half of chicken in my crock pot with kosher salt, pepper, and a packet of dry ranch seasoning.
Then I added a diced onion and garlic.
Kind of a risky move chopping onion and garlic in the morning, but I was feeling adventurous and went with it.
Next pour buffalo wing sauce and a can of chicken broth over top.
Turn the slow cooker on low for 6 to 8 hours.
Shred the chicken in the slow cooker with two forks just like this.
And add a block of cream cheese and two cups of shredded cheddar cheese.
Let this melt away on low for about 15 minutes, stirring it a few times.
While the cheeses melt, start cooking your pasta of choice in boiling water according to the package directions.
I went with fettuccini because it’s my son’s favorite.
Finally drain the pasta and stir it in with the buffalo chicken cheesy goodness.
Let it sit about 5 minutes to absorb all the yummy sauce.
Sprinkle a little cheese and green onions over top if desired.
And be ready to be amazed by Slow Cooker Buffalo Chicken Pasta and all it’s flavor.
As my daughter said, “Mom…you nailed this!”
If you like Slow Cooker Buffalo Chicken, you might also like…
Check out my YouTube channel HERE for new dinner ideas and recipes 🙂
Slow Cooker Buffalo Chicken Pasta
Slow Cooker Buffalo Chicken Pasta is an easy and delicious slow cooker meal, a great combo of buffalo chicken, cheese, and pasta!
- 1 1/2 pounds boneless, skinless chicken breasts
- kosher salt, pepper
- 1 packet dry ranch seasoning
- 1 onion diced
- 3 cloves garlic minced
- 1 12 oz bottle buffalo wings sauce (I used Frank's)
- 1 14 oz can chicken broth
- 1 8 oz block cream cheese
- 2 cups shredded cheddar cheese (plus more to sprinkle over top if desired)
- 1 pound pasta of choice (I used fettuccini)
- Optional: green onions, blue cheese crumbles
Place the chicken breasts in the slow cooker. Sprinkle with kosher salt, pepper, and dry ranch seasoning. Add diced onion, minced garlic, buffalo wing sauce, and chicken broth. Turn the slow cooker on low 6 to 8 hours.
Shred the chicken with two forks in the slow cooker. Add the cream cheese and shredded cheese. Cook on low 15 more minutes, stirring occasionally.
Boil the pasta according to package directions, drain, and add the pasta to the slow cooker. Stir until evenly mixed and cook on low an additional 5 minutes. Top with more shredded cheese, green onions, and/or blue cheese crumbles if desired.