Ingredients
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2 lbs boneless, skinless chicken breasts
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1 cup buffalo wing sauce (like Frank’s RedHot)
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1 packet ranch seasoning mix (or homemade ranch seasoning)
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1 cup cream cheese, softened
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
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2 cups cooked pasta (like penne, rotini, or ziti)
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½ cup heavy cream or milk
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Salt and pepper, to taste
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Fresh parsley (optional, for garnish)
Instructions
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Prepare the Chicken:
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Place the chicken breasts in the bottom of the slow cooker.
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Pour the buffalo wing sauce and ranch seasoning mix over the chicken.
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Cook the Chicken:
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
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Shred the Chicken:
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Once the chicken is done, use two forks to shred it directly in the crockpot.
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Add Cream Cheese and Cheeses:
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Add the cream cheese to the crockpot, stirring to combine until it melts and the mixture becomes creamy.
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Stir in the mozzarella and cheddar cheeses, letting them melt into the sauce.
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Combine with Pasta:
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Stir in the cooked pasta and heavy cream (or milk) to create a creamy, cheesy sauce.
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Season with salt and pepper to taste, then mix everything together.
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Serve:
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Serve the Buffalo Chicken Pasta hot, garnished with fresh parsley if desired.
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