Slow Cooker Buffalo Chicken Pasta

3 boneless, skinless chicken breasts
24 oz chicken broth
8 oz cream cheese, cut into pieces
1½ cups shredded cheddar cheese
½ cup Buffalo Wing sauce, divided
2 Tbsp. dry ranch dressing mix
1 tsp. garlic powder
1 tsp. salt
1 Tbsp cornstarch
1 Tbsp water
16 oz fettuccine noodles

  1. In a slow cooker, place the chicken, broth, ¼ cup buffalo wing sauce, ranch mix, garlic powder and salt. Top with the cream cheese and cheddar cheese.
  2. Cover and cook on high 4 hours or low 8 hours.
  3. Remove the chicken and shred with two forks. Add the remaining ¼ cup buffalo wing sauce to the chicken and stir to coat. Set aside.
  4. Mix together the cornstarch and cold water. Add to the slow cooker and whisk everything together.
  5. Add the chicken back in along with the noodles.
  6. Cover and cook another hour until noodles are done, stirring every 15 minutes.

Original Recipes visit: Slow Cooker Buffalo Chicken Pasta @

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