Description

Crockpot Buffalo Chicken Dip Pasta offers a creamy and spicy twist on comfort food, combining buffalo chicken flavors with pasta for a deliciously easy meal.

Ingredients

Scale

1.5 – 2 lbs Chicken Breasts
1 cup Buffalo Wing Sauce
8 oz Cream Cheese
1 packet (1 oz) Dry Ranch Seasoning
1/2 cup Chicken Broth
2 cups Shredded Cheddar Cheese
16 oz Short Pasta (Penne or Rotini)
1/4 cup Green Onions

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Instructions

Place the boneless, skinless chicken breasts at the bottom of your slow cooker in a single layer
In a small bowl, whisk together the buffalo wing sauce, chicken broth, and the dry ranch seasoning packet. Pour the mixture over the chicke
Place the block of cream cheese on top of the chicke
Cover and cook on Low for 6-7 hours or on High for 3-4 hours, until chicken reaches 165°F
Remove chicken and shred it into bite-sized pieces
Whisk the melted cream cheese into the remaining sauce until smooth
Return shredded chicken to the slow cooker and stir in shredded cheddar cheese. Let sit for 10 minutes
Boil pasta until al dente, drain, and fold into the cooker with the chicken mixture
Stir until fully combined and garnish with green onions before serving

Notes

Using freshly shredded cheese yields the best texture.

Do not overcook the pasta before adding to the slow cooker.

Prep Time: 20 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 4g
Sodium: 1450mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg