Crockpot Buffalo Ranch Chicken Pasta
This comforting slow-cooked meal combines tender, buffalo-infused shredded chicken with a creamy ranch dressing and sharp cheddar sauce. By cooking the chicken low and slow and folding in al dente pasta at the finish, you achieve a restaurant-quality texture that balances heat with richness. It is a perfect, crowd-pleasing American dish that is quick to prep and incredibly satisfying for dinner.
- Prep Time: 10
- Cook Time: 180
- Total Time: 190
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
2 lbs (900g) boneless skinless chicken breasts
1 cup (240ml) buffalo sauce
1/2 cup (120ml) buttermilk-based ranch dressing
16 oz (450g) penne or rigatoni pasta
1 cup (115g) sharp cheddar cheese, shredded
Instructions
Place chicken breasts into the base of the crockpot.
Pour buffalo sauce over the chicken until fully coated.
Cover and cook on high for 3 hours or until the internal temperature reaches 165°F.
Remove chicken to a plate and shred into bite-sized pieces using two forks.
Bring a pot of water to a boil and cook pasta according to package directions until al dente.
Return shredded chicken to the crockpot and stir in the ranch dressing.
Drain the cooked pasta and add it directly into the slow cooker.
Stir in the shredded cheddar cheese until melted and serve immediately.
Notes
Ensure the buffalo sauce used is free of butter fat if you prefer a lighter profile. Serve with fresh celery sticks or green onions for a fresh crunch.
Find it online: https://kindeat.com/crockpot-buffalo-wild-wings-chicken-pasta/