How to make slow cooker buffalo chicken pasta

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The distinctive taste of buffalo chicken wings comes together in this delectable buffalo chicken pasta dish. It's stuffed with cheese, a delicious spicy cream sauce, tender pieces of chicken, and long pasta noodles that cook right in the sauce. You've even got the taste of ranch on the side to cut through the heat.
When it's time to take everything out of the slow cooker, just pile it all onto a big platter, sprinkle with chopped cilantro, and serve with some crusty bread on the side. Leftovers are even better the next day after all those yummy flavors have melded together - but that's only if you have any left!
Slow Cooker Buffalo Chicken Pasta
10 minutes
8 hours
8 hours, 10 minutes
2 pounds (900 g) boneless, skinless chicken breasts, cut into bite-size pieces
1 pound (450 g) spaghetti noodles
1 10-ounce (295 ml) can cream of chicken soup
3/4 cup (175 ml) Buffalo sauce, or hot pepper sauce
1 cup (250 ml) cream cheese, softened
1 cup (250 ml) sour cream
1 cup (250 ml) mozzarella cheese, grated
1/2 cup (250 ml) ranch dressing
1 tablespoon (15 ml) cilantro, chopped
Place cream of chicken soup, Buffalo sauce and cream cheese into a 6-quart slow cooker. Whisk together to combine all ingredients and try to remove as many lumps as possible. Add the chicken pieces and stir to mix everything again. Place the lid on the slow cooker and cook on low for 7 hours.
When chicken is finished cooking, add the sour cream, mozzarella cheese, and ranch dressing to the slow cooker. Stir again, trying to still remove any remaining clumps. Add the noodles, breaking in half if necessary, and mix in so that the noodles are entirely covered by the sauce. Replace lid and continue to cook for 1 hour.
Pile noodles, chicken and sauce onto plates and sprinkle with cilantro, if using.
Pro tip: If Buffalo sauce is a bit too hot for you, or you're serving it to children with sensitive palettes, mix it with about 1/2 cup of melted butter before adding to the slow cooker. There will still be a bit of kick, but it will be mild enough for anyone to taste.
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