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Cheesy Buffalo Chicken Pasta Crockpot Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • ¾ cup buffalo wing sauce
  • ½ cup ranch dressing
  • 4 ounces cream cheese, cubed
  • 8 ounces penne pasta, cooked and drained
  • 2 cups shredded cheddar cheese, divided
  • 2 green onions, sliced

Instructions
 

  • Add the chicken breasts to the slow cooker. Pour the buffalo wing sauce and ranch dressing over the top, then scatter the cubed cream cheese around the chicken.
  • Cover and cook on low for 6 hours until the chicken is tender and easily shredded.
  • Shred the chicken directly in the slow cooker using two forks and stir everything together until the cream cheese is fully melted into the sauce.
  • Stir in the cooked penne pasta and 1 cup of the shredded cheddar cheese until evenly combined.
  • Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover and cook on low for 15 more minutes until the cheese melts.
  • Top with sliced green onions before serving.

Notes

If the sauce seems too thick after shredding the chicken, stir in a splash of milk to loosen it before adding the pasta. Leftovers reheat well in the microwave with a tablespoon of water stirred in to restore creaminess. For milder heat, reduce the buffalo sauce to ½ cup and increase the ranch by 2 tablespoons.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl