BUFFALO CHICKEN PASTA in the crockpot!

YIELD: 8-12

BUFFALO CHICKEN PASTA

If Buffalo Wings and Mac 'N Cheese had a baby, this creamy and delicious meal would be it. A new twist on an old favorite.

PREP TIME10 minutes

COOK TIME4 hours

TOTAL TIME4 hours 10 minutes

INGREDIENTS

• 2 T Extra Virgin Olive Oil
• 4 or 5 Boneless Chicken Breasts
• 1 Cup Chunky Blue Cheese Ranch Dressing
• *¼ Cup Frank's RedHot Buffalo Wing Sauce
• 2 Cups Hot Water
• 1 Package (17.6 oz is what I use) Large Shell Pasta or Penne

INSTRUCTIONS

1. Use a 6 or 7 Qt CrockPot. Grease the Crock with the Olive Oil, then add the Chicken, Dressing, and Buffalo Sauce. Add your lid.
2. Cook on High for 3-4 hours (do 4 if using frozen Chicken) or Low for 6-7 hours.
3. Once the time has passed, remove the Chicken Breasts and chunk it up to your desired size. Return it to the Crock, and add the HOT water and Pasta.Stir well, cover and come back to stir every 15-20 minutes for one hour. The pasta should be set up properly by then. It’s ready to serve!

NOTES

* We use about ¼ Cup of Buffalo Sauce and it is just the right amount of spice for my young family, that’s a good starting point. Feel free to add more or less and just make up the difference in how much water you add.

** If it’s too runny, leave the lid off for a while and stir every few minutes, this will evaporate any extra liquid. If the pasta hasn’t set up, you may need to add more water, stir, put your lid back on and check it again in 15 minutes… this is the basics to cooking pasta in a Slow Cooker.**

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