Slow Cooker Buffalo Chicken Penne Pasta
Cheesy penne pasta, slow cooked buffalo chicken, topped with blue cheese crumbles, celery and green onions, Enjoy!
Servings: 6
Ingredients
- 4-5 boneless skinless chicken breasts
- 1/2 tsp. celery salt
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2/3 c. Franks Red Hot Wing Buffalo Sauce divided
- 2 cloves garlic minced
- 1 (8 oz.) pkg. cream cheese softened and cubed
- 1 1/2 c. shredded cheddar cheese
- 1 (16 oz.) pkg. penne pasta
- 1/3 c. blue cheese crumbles
- 1/3 c. thinly sliced celery
- 1/3 c. thinly sliced green onions
Instructions
- Spray a 5 or 6-quart slow cooker with cooking spray.
- Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour 1/3 cup Buffalo sauce over chicken; stir in garlic.
- Cover and cook on HIGH heat for about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken to a bowl; using two forks, shred into bite-size pieces. Pour remaining 1/3 cup Buffalo sauce over shredded chicken; set aside.
- Add cream cheese and cheddar cheese to the slow cooker; stir to combine. Cover and cook for 15 minutes. Beat with a whisk until cheeses have melted into sauce.
- Bring a large pot of salted water to a boil. Cook pasta al dente, according to package directions. Drain well.
- Add penne noodles and shredded chicken; stir to combine. Cover and cook about 5 minutes or until heated through. Garnish with blue cheese crumbles, celery and green onions.
Speak Your Mind