Crockpot Buffalo Ranch Chicken Recipe
This simple Crock Pot Buffalo Chicken Pasta is packed with flavor, combining Buffalo sauce, creamy ranch dressing, tender chicken breast, and a medley of cheeses. It's a hearty and satisfying dish with a spicy kick, perfect for pasta lovers and fans of bold flavors.
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Ingredients
- 1 lb boneless skinless chicken breasts
- 8 oz cream cheese cubed
- 1 cup ranch dressing
- 3/4 cup Buffalo sauce
- 1 1/2 cups chicken broth
- 10 oz penne pasta uncooked
- 1/2 cup + 2 tablespoons green onions chopped
- 2 cups shredded mozzarella and cheddar cheese blend
Instructions
- Generously coat the inside of the Crock Pot with cooking spray.
- Lay the chicken breasts inside the Crock Pot.
- Pour in the chicken broth, followed by the Buffalo sauce and ranch dressing, ensuring the chicken is well-coated.
- Scatter the cubed cream cheese over the chicken.
- Secure the lid and set the Crock Pot to cook on HIGH for 2 hours.
- After 2 hours, remove the chicken from the Crock Pot using tongs and place it on a cutting board.
- Add the uncooked penne noodles to the Crock Pot, stirring thoroughly to combine.
- Replace the lid and allow the pasta to cook for an additional 30 minutes.
- Meanwhile, chop the chicken breasts into bite-sized pieces.
- Once the pasta has cooked for 30 minutes, remove the lid and stir the mixture.
- Return the chopped chicken to the Crock Pot, stirring well to incorporate.
- Add the shredded mozzarella and cheddar cheese blend, stirring until evenly mixed.
- Cover and cook for another 10 minutes to heat the chicken through and melt the cheese.
- Stir in 1/2 cup of the chopped green onions, mixing them well into the pasta.
- Garnish with the remaining 2 tablespoons of green onions and serve immediately.