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Crock Pot Buffalo Chicken Pasta

Crock Pot Buffalo Chicken Pasta

An incredibly easy and satisfying weeknight meal that brings together the spicy kick of buffalo sauce with tender shredded chicken and your favorite pasta, making it a perfect solution for busy families looking for a flavorful, home-cooked dinner.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 18-ounce bottle buffalo wing sauce (mild, medium, or hot, to your preference)
  • 1/2 cup ranch dressing
  • 1/4 cup butter cut into pieces
  • 1 pound pasta (penne, rotini, or elbow macaroni work well), cooked according to package directions
  • 1 cup shredded cheddar cheese (or a cheddar-jack blend)
  • 1/2 cup crumbled blue cheese (optional, for garnish)
  • chopped fresh chives or green onions (for garnish)
  • additional ranch or blue cheese dressing (for serving)

Equipment

  • Slow Cooker
  • Cutting Board
  • Two Forks
  • Pot for Pasta
  • Bowls

Method
 

  1. Place the boneless, skinless chicken breasts into the insert of your slow cooker.
    1.5 pounds boneless, skinless chicken breasts
  2. Pour the entire bottle of buffalo wing sauce over the chicken. Drizzle the ranch dressing evenly over the top of the chicken and sauce.
    1 18-ounce bottle buffalo wing sauce, 1/2 cup ranch dressing
  3. Scatter the pieces of butter over the chicken and sauce. This helps to create a richer, smoother sauce.
    1/4 cup butter
  4. Cover the slow cooker and cook on High for 3-4 hours, or on Low for 6-8 hours, until the chicken is thoroughly cooked and easily shreds.
  5. Once cooked, carefully remove the chicken breasts from the slow cooker. Place them on a cutting board or in a bowl and shred them using two forks until no pink remains.
  6. Return the shredded chicken to the slow cooker with the sauce. Stir well to coat the chicken evenly. Add the shredded cheddar cheese to the slow cooker and stir until it's melted and incorporated into the sauce, creating a creamy, cheesy coating.
    1 cup shredded cheddar cheese
  7. While the chicken is shredding and the cheese is melting, cook your chosen pasta according to the package directions until al dente. Drain the pasta well.
    1 pound pasta
  8. Add the drained, cooked pasta directly to the slow cooker with the buffalo chicken mixture. Stir gently to ensure all the pasta is coated with the delicious sauce.
    1 pound pasta
  9. Spoon the Crock Pot Buffalo Chicken Pasta into bowls.
  10. Garnish with crumbled blue cheese, chopped fresh chives, or green onions for an extra burst of flavor and color. Serve with additional ranch or blue cheese dressing on the side for dipping or drizzling.
    1/2 cup crumbled blue cheese, chopped fresh chives or green onions, additional ranch or blue cheese dressing

Notes

Store any leftover Crock Pot Buffalo Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the cooked pasta and chicken mixture in freezer-safe containers or bags for up to 2-3 months. When reheating, you can gently warm it in a saucepan over low heat, stirring frequently, or microwave individual portions until heated through. Adding a splash of milk or broth can help restore the creaminess of the sauce if it has thickened during storage.