Equipment
- Crock-pot or slow cooker
- A meat thermometer
- A hand mixer (for shredding) or a knife and cutting board (for dicing)
- A pot for cooking the pasta
- A large spoon for stirring
Ingredients
- 2-3 Good-sized boneless Boneless Skinless chicken breasts (about 1.5-2 lbs)
- Salt and pepper
- Italian seasoning I like Dano’s Italiano Seasoning
- 1 Packet ranch seasoning I like the Dano’s Dips ranch packet, but any ranch packet from the store works
- 1/4 Cup Chicken broth
- 1 Cup Ranch dressing
- 3/4 Cup Buffalo sauce I like Frank’s RedHot Buffalo Sauce
- 1 Spoonful Minced garlic
- 1 Block Cream cheese 8 oz
- 1 lb Pasta Cavatappi, elbows, penne, or your favorite
- 2 Cups Shredded mozzarella cheese
Instructions
- Place the chicken breasts in the bottom of your crock pot.
- Season the chicken with salt, pepper, Italian seasoning, and the ranch seasoning packet.
- Add the chicken broth, ranch dressing, buffalo sauce, minced garlic, and the block of cream cheese.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, depending on your crock pot.
- Check the chicken with a meat thermometer. Once the internal temperature is over 165°F, it’s safe to shred.
- Shred the chicken right in the crock pot (a hand mixer works great for this), or chop it into diced chunks if you prefer it chunkier. Stir it into the sauce.
- When the chicken is almost done, cook the pasta separately according to the package directions and drain.
- Add the cooked pasta to the sauce and chicken, then stir in the mozzarella cheese until melted and everything is coated.
- Serve warm.
Video
Notes
Cook Time Notes
Every crock pot runs a little differently. In my crock pot, the chicken is done on high in about 2 hours, but yours may take longer. Start checking the internal temperature around the 2-hour mark on high or the 4-hour mark on low, and keep cooking until the chicken reads over 165°F.Ingredient Notes & Substitutions
Chicken: Boneless, skinless chicken thighs work great in place of breasts. A typical pack of boneless, skinless chicken breasts runs roughly 1.5 to 3 lbs, and 2-3 good-sized breasts is about 1.5-2 lbs, so use about the same weight in thighs Ranch seasoning: Any ranch seasoning packet from the store works. I like using the Dano’s Dips ranch packet. Italian seasoning: Dano’s Italiano Seasoning is my go-to, but any Italian seasoning blend will do. Buffalo sauce: I like Frank’s RedHot Buffalo Sauce, but any buffalo sauce works. You can also make your own, or use regular hot sauce if you want it hotter. Pasta: Cavatappi, elbows, and penne all hold the sauce well. Use whatever pasta you like. Cheese: Mozzarella is my go-to, but Colby Jack works well too.Nutrition
Tips for Success for the best Slow Cooker Buffalo Chicken Pasta
- Cook the pasta separately and time it so it finishes when the chicken is almost done, then fold it into the sauce so it doesn’t get mushy.
- Use a meat thermometer rather than guessing. Chicken is safe to shred once it’s over 165°F.
- A hand mixer shreds the chicken in seconds. Just keep the mixer on low so the sauce doesn’t splatter.
- If the sauce gets too thick once the pasta goes in, stir in a splash of chicken broth or a little pasta water to loosen it up.
Serving Suggestions
- Garlic bread made in the air fryer (our favorite way to serve it)
- A sprinkle of grated Parmesan cheese on top
- A drizzle of hot honey for a sweet and spicy finish
- A simple side salad or celery sticks
Storage & Reheating the Slow Cooker Buffalo Chicken Pasta
Keeps well in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or chicken broth to loosen the sauce back up.
Variations
- Use Colby Jack instead of mozzarella
- Swap the chicken breasts for chicken thighs
- Dice the chicken into chunks instead of shredding it
- Use plain hot sauce in place of buffalo sauce for more heat
- Finish with Parmesan or a drizzle of hot honey
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts? Yes. Boneless, skinless thighs work great. Use about the same amount by weight, roughly 1.5-2 lbs.
How do I know when the chicken is done? Use a meat thermometer. Once the internal temperature is over 165°F, the chicken is safe to shred.
How long does it take in the crock pot? Plan on 2-3 hours on high or 4-6 hours on low. Cook times vary by slow cooker, so start checking early.
What’s the best way to shred the chicken? A hand mixer is the quickest way to shred it right in the crock pot. You can also use two forks, or dice the chicken into chunks if you like it chunkier.
Can I use a different cheese? Yes. Mozzarella is my go-to, but Colby Jack works great too.
Can I make it spicier? Use regular hot sauce in place of buffalo sauce, or add extra buffalo sauce at the end.
What should I serve with it? Garlic bread made in the air fryer is our favorite. Parmesan cheese or a drizzle of hot honey on top is a great addition too.
Leave a Reply