Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup buffalo wing sauce
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 pound pasta of your choice (penne or rotini work great)
- 1/4 cup ranch dressing
- 2 tablespoons chopped green onions (optional, for garnish)
- Salt and pepper to taste
Feel free to make some swaps if needed—spaghetti can stand in for the pasta, and if you’re out of ranch, a spoonful of sour cream can add that creamy tang.
Instructions
- Place the chicken breasts in the bottom of your crockpot. Pour the chicken broth and buffalo wing sauce over the top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easy to shred.
- Remove the chicken from the crockpot and shred using two forks. Return the chicken to the crockpot.
- Add the cream cheese and shredded cheddar to the crockpot, stirring to combine until melted and smooth.
- Meanwhile, cook the pasta according to package directions until al dente, then drain.
- Stir the cooked pasta into the crockpot, ensuring it’s well coated with the sauce.
- Drizzle with ranch dressing and sprinkle with chopped green onions if using. Season with salt and pepper to taste.
From experience, I’ve learned that letting the pasta sit in the sauce for a few minutes helps it soak up all those bold flavors. It’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Buffalo Chicken Pasta, recipe, cooking, food
