Slow-Cooker Buffalo Chicken Rigatoni

Ingredients

1 1/2
lbs boneless skinless chicken breasts
4
cups Progresso� chicken broth
1/2
cup Frank's� RedHot� sauce
1
packet dry ranch seasoning
16
oz rigatoni pasta
8
oz cream cheese
1 1/2
cups grated cheddar

Steps

  • 1
    Place chicken, broth, hot sauce, and ranch seasoning in a 5-quart slow cooker set to high. Cover and cook for 3 hours and 15 minutes.
  • 2
    Shred chicken with a fork.
  • 3
    Add rigatoni to the slow cooker.
  • 4
    Cut the cream cheese into small pieces and place in slow cooker. Stir well, being sure that the pasta is in the liquid.
  • 5
    Cover and cook 15 minutes. Stir well and then cover and continue cooking for 15 more minutes.
  • 6
    Stir the pasta, top with cheese, cover, and continue cooking for 5 minutes or until pasta is tender.
  • 7
    Stir once more and use a slotted serving to transfer to a serving dish, leaving any remaining liquid in the bottom of the slow cooker to discard.

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