Crockpot Buffalo Ranch Chicken
If you’re craving bold flavors with minimal effort, this Crockpot Buffalo Ranch Chicken recipe is a must-try.
The combination of spicy Buffalo sauce, creamy ranch dressing, and tender chicken results in a hearty, satisfying meal that’s ideal for busy weeknights. Packed with melty cheese and tossed with pasta, this dish brings the comfort of a cozy dinner with a tantalizing kick.
Perfect for anyone who loves a good fusion of spicy and creamy, this Crockpot recipe is a flavorful masterpiece. It takes just a few minutes to prepare, and the slow cooker does all the work while you go about your day.
Key Ingredients for Crockpot Buffalo Ranch Chicken
Boneless, skinless chicken breasts – The tender foundation of the dish, soaking up all the Buffalo and ranch goodness.
Cream cheese – Adds richness and a luscious, creamy texture to balance the heat.
Ranch dressing – Enhances the creaminess and provides a tangy, herby contrast to the spicy Buffalo sauce.
Buffalo sauce – Brings the heat and signature flavor that gives this dish its Buffalo wing-inspired twist.
Chicken broth – Keeps the chicken moist and flavors the pasta as it cooks.
Penne pasta – The perfect pasta shape to hold all the creamy sauce and cheese.
Shredded mozzarella and cheddar blend – Melts into the dish, adding a cheesy layer of indulgence.
Green onions – A fresh, mild garnish that adds a pop of color and a subtle onion flavor to balance the richness.
How to Bring This Dish Together
Get your Crockpot ready! First, spray the inside of your slow cooker to prevent sticking. Layer the chicken breasts, then pour in the chicken broth, Buffalo sauce, and ranch dressing, making sure the chicken is fully coated in this flavorful mix. Scatter the cubed cream cheese over the top for an added layer of richness.
After cooking on high for 2 hours, remove the chicken and shred it into bite-sized pieces. Stir the uncooked pasta into the Crockpot, letting it cook for another 30 minutes while absorbing all the delicious flavors. Once the pasta is tender, return the chicken to the pot and mix in the cheese blend, allowing it to melt into the dish for a creamy, gooey finish. Garnish with green onions and serve.
Recipe Tips for the Perfect Buffalo Ranch Chicken
For a creamier texture, use full-fat cream cheese and ranch dressing. If you prefer a milder flavor, adjust the amount of Buffalo sauce to suit your heat tolerance. You can also experiment with different types of cheese, such as sharp cheddar or even Monterey Jack, for a twist on the flavor profile. Want a little extra crunch? Serve it alongside some crispy garlic bread.
Storing and Reheating Leftovers
Leftover Crockpot Buffalo Ranch Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions, stirring halfway through to ensure even heating. You may want to add a splash of milk or broth to loosen the sauce as it reheats. This dish also freezes well; just make sure to thaw it overnight in the refrigerator before reheating.
Enjoy this flavor-packed Crockpot Buffalo Ranch Chicken any day of the week!
Crockpot Buffalo Ranch Chicken Recipe
Zutaten
- 1 lb boneless skinless chicken breasts
- 8 oz cream cheese cubed
- 1 cup ranch dressing
- 3/4 cup Buffalo sauce
- 1 1/2 cups chicken broth
- 10 oz penne pasta uncooked
- 1/2 cup + 2 tablespoons green onions chopped
- 2 cups shredded mozzarella and cheddar cheese blend
Anleitungen
- Generously coat the inside of the Crock Pot with cooking spray.
- Lay the chicken breasts inside the Crock Pot.
- Pour in the chicken broth, followed by the Buffalo sauce and ranch dressing, ensuring the chicken is well-coated.
- Scatter the cubed cream cheese over the chicken.
- Secure the lid and set the Crock Pot to cook on HIGH for 2 hours.
- After 2 hours, remove the chicken from the Crock Pot using tongs and place it on a cutting board.
- Add the uncooked penne noodles to the Crock Pot, stirring thoroughly to combine.
- Replace the lid and allow the pasta to cook for an additional 30 minutes.
- Meanwhile, chop the chicken breasts into bite-sized pieces.
- Once the pasta has cooked for 30 minutes, remove the lid and stir the mixture.
- Return the chopped chicken to the Crock Pot, stirring well to incorporate.
- Add the shredded mozzarella and cheddar cheese blend, stirring until evenly mixed.
- Cover and cook for another 10 minutes to heat the chicken through and melt the cheese.
- Stir in 1/2 cup of the chopped green onions, mixing them well into the pasta.
- Garnish with the remaining 2 tablespoons of green onions and serve immediately.