Get ready to tantalize your taste buds with a dish that combines the bold flavors of buffalo chicken with the comforting goodness of rigatoni! This Slow Cooker Buffalo Chicken Rigatoni is not just a meal; it's a culinary adventure that will have your family and friends begging for seconds. With just 10 minutes of prep time and the magic of slow cooking, you can create a rich, creamy, and spicy pasta dish that’s perfect for any occasion. Whether it’s game day or a cozy dinner night, this recipe promises to deliver satisfaction in every bite. Dive into the details and discover how easy it is to whip up this mouthwatering delight!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs chicken breasts
- 1 cup buffalo sauce
- 1 lb rigatoni pasta
- 1 cup ranch dressing
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Gather 2 lbs of chicken breasts, 1 cup of buffalo sauce, 1 lb of rigatoni pasta, 1 cup of ranch dressing, 1 cup of shredded cheese, and salt and pepper to taste.
- Place the chicken breasts in the slow cooker. Season them lightly with salt and pepper to enhance the flavor.
- Pour 1 cup of buffalo sauce over the chicken breasts in the slow cooker, ensuring they are well coated. This will infuse the chicken with a spicy flavor as it cooks.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking process will make the chicken tender and easy to shred.
- About 30 minutes before the chicken is done cooking, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- Once the rigatoni is cooked, drain it and set it aside. You can toss it with a little olive oil to prevent sticking if desired.
- After 4 hours of cooking, check the chicken. It should be fully cooked and tender. Use two forks to shred the chicken directly in the slow cooker, mixing it with the buffalo sauce.
- Add the cooked rigatoni pasta to the slow cooker, along with 1 cup of ranch dressing. Stir everything together until the pasta is evenly coated with the buffalo chicken mixture.
- Sprinkle 1 cup of shredded cheese over the top of the pasta mixture. You can use a blend of cheeses such as cheddar and mozzarella for added flavor.
- Cover the slow cooker again and let it cook on low for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Once done, give the dish a good stir to combine the melted cheese with the pasta and chicken. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Slow Cooker Buffalo Chicken Rigatoni hot, garnished with additional ranch dressing or chopped green onions if desired. Enjoy your delicious meal!
Tips
- Prep Ahead: To save time, you can prepare the chicken and buffalo sauce the night before. Just store them in the refrigerator until you're ready to cook.
- Choose Your Heat: Adjust the spiciness of the dish by selecting a buffalo sauce that matches your heat preference. For a milder version, look for a mild buffalo sauce or mix in some honey.
- Pasta Perfection: Make sure to cook the rigatoni until it's al dente. This will ensure it holds up well when mixed with the buffalo chicken and prevents it from becoming mushy.
- Cheese Varieties: Feel free to experiment with different types of cheese. A combination of cheddar, mozzarella, and even pepper jack can add a delightful twist to the dish.
- Garnish for Flavor: Enhance your dish by garnishing with chopped green onions, extra ranch dressing, or even crumbled blue cheese for that classic buffalo flavor.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave for a quick meal.
- Serving Suggestions: Serve with a side of celery sticks and additional ranch dressing for dipping to complete the buffalo chicken experience.
Nutrition Facts
Calories: 770kcal
Carbohydrates: 56g
Protein: 62g
Fat: 26g
Saturated Fat: g
Cholesterol: 160mg
