Crockpot Buffalo Chicken Pasta
Jack Perez | Online Coach & Recipe Creator cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Beau Newell on SeeMeCook
A high-protein, macro-friendly meal prep staple that combines tender shredded buffalo chicken with protein pasta and melted cheese for a satisfying, spicy comfort dish.
- Time
- 3 hours 40 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 115 g
Weights are estimates. Together, the ingredients weigh about 2.14 kg before cooking, which is about 270 g per serving.
Steps
Pour a portion of the buffalo sauce into the bottom of the crockpot to create a base.
Place the 2 pounds of chicken breast into the crockpot.
Sprinkle the entire ranch seasoning packet over the chicken.
Add the remaining buffalo sauce and the fat-free ranch dressing to the crockpot.
Stir the ingredients slightly to combine, then cover and cook on high for 3 to 4 hours.
During the last 30 minutes of the chicken's cooking time, bring a large pot of salted water to a boil.
Add the protein pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.
Once the chicken is finished cooking (it should be tender enough to fall apart), remove the lid and shred the chicken directly in the crockpot using two forks.
Add the cooked, drained pasta and the reduced-fat Mexican cheese to the shredded chicken mixture.
Stir everything together until well combined. Cover and let it sit for an additional 5 to 10 minutes until the cheese is completely melted.
Portion the pasta into 8 meal prep containers or serve immediately.
Notes
The transcript mentions using 2 cups of cheese ('the whole bag'), while the written description says 1 cup. The nutritional information provided by the author (485 cal per serving) aligns more closely with the 1 cup measurement. If meal prepping, this stores well in the refrigerator for up to 4 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 458
- Protein
- 48 g
- Carbs
- 40 g
- Fat
- 10 g
- Fiber
- 5 g
Where the calories come from
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