Crockpot Buffalo Chicken Pasta

Ingredients

• 2 lb chicken breast (boneless, skinless)
• 16 oz buffalo sauce
• 1 ranch seasoning packet (standard 1 oz packet)
• 8 oz fat-free ranch dressing (approx. 1 cup)
• 14.5 oz protein pasta (1 box, dry weight)
• 1 cup reduced-fat Mexican cheese blend (shredded; transcript mentions using the 'whole bag' or 2 cups, but description specifies 1 cup)

Steps

1. 1

   Pour a portion of the buffalo sauce into the bottom of the crockpot to create a base.

2. 2

   Place the 2 pounds of chicken breast into the crockpot.

3. 3

   Sprinkle the entire ranch seasoning packet over the chicken.

4. 4

   Add the remaining buffalo sauce and the fat-free ranch dressing to the crockpot.

5. 5

   Stir the ingredients slightly to combine, then cover and cook on high for 3 to 4 hours.

6. 6

   During the last 30 minutes of the chicken's cooking time, bring a large pot of salted water to a boil.

7. 7

   Add the protein pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.

8. 8

   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.

9. 9

   Add the cooked, drained pasta and the reduced-fat Mexican cheese to the shredded chicken mixture.

10. 10

    Stir everything together until well combined. Cover and let it sit for an additional 5 to 10 minutes until the cheese is completely melted.

11. 11

    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 per serving

• main
• high-protein
• meal prep
• slow-cooker
• crockpot
• buffalo chicken
• pasta
• easy dinner