This buffalo chicken pasta crock pot recipe is fabulously creamy and cheesy. It's easy using some simple short cuts like jarred pasta sauce and wing sauce - and cooking the dry pasta directly in the pot. It's delicious!
16ouncesboneless skinless chicken breastscut into 1½ inch cubes
12ouncescheddar cheeseshredded
½cupblue cheese crumblesfinely shredded
1(1-ounce) package of ranch seasoning mix(or, 2 tablespoons if you have a jar instead of a packet)
⅔cupsour cream
Instructions
In a large bowl, or directly in the crockpot stir together all ingredients except the sour cream.
Cover and cook on HIGH for 2 to 4 hours or until the pasta in the middle of the pot is tender and chicken is cooked.
Stir in sour cream. Season to taste with salt and pepper.
Notes
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VARIATIONS: Use chicken thighs in place of chicken breast; rotisserie chicken can be substituted; fresh veggies such as onion, carrots, and celery can be added but they must be diced near tender before adding (cook in the microwave with a little water about 5 minutes on high)
TIPS: Adjust seasoning and heat level to your taste preferences - I kept this mild to accommodate everyone as much as possible; The dish is done when pasta sampled from the center of the pot is very tender and not gluey or chewy in texture. Every crockpot is different, so your cooking time may vary from mine.
SERVING SUGGESTIONS: Garnish with fresh chopped celery, green onions, a drizzle of buffalo sauce, and sprinkle with blue cheese crumbles. This dish pairs really well with a tossed green salad.