Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless, skinless chicken breasts
  • kosher salt, pepper
  • 1 packet dry ranch seasoning
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1 12 oz bottle buffalo wings sauce (I used Frank's)
  • 1 14 oz can chicken broth
  • 1 8 oz block cream cheese
  • 2 cups shredded cheddar cheese (plus more to sprinkle over top if desired)
  • 1 pound pasta of choice (I used fettuccini)
  • Optional: green onions, blue cheese crumbles

Instruction

  • Place the chicken breasts in the slow cooker. Sprinkle with kosher salt, pepper, and dry ranch seasoning. Add diced onion, minced garlic, buffalo wing sauce, and chicken broth. Turn the slow cooker on low 6 to 8 hours.
  • Shred the chicken with two forks in the slow cooker. Add the cream cheese and shredded cheese. Cook on low 15 more minutes, stirring occasionally.
  • Boil the pasta according to package directions, drain, and add the pasta to the slow cooker. Stir until evenly mixed and cook on low an additional 5 minutes. Top with more shredded cheese, green onions, and/or blue cheese crumbles if desired.