Put raw cubed chicken in a slow cooker with these 4 ingredients.

This is a fantastic “set it and forget it” method for creating a creamy, tangy, and spicy buffalo chicken filling perfect for pasta.

Here’s a simple recipe and some key tips for success.

This recipe creates incredibly tender, shreddable buffalo chicken that you’ll toss with pasta and a creamy sauce.

Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 3-4 hours on Low, or 1.5-2 hours on High

1.5 lbs. Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
(Thighs will stay a bit more moist, but breasts work great too.)
1 cup Buffalo Sauce
(Frank’s RedHot is the classic choice, but use your favorite.)
1 (8 oz) block Cream Cheese
(Use full-fat for the creamiest result. Do not use fat-free.)
1 packet (1 oz) Ranch Seasoning Mix
(This is the secret weapon for flavor depth. A packet of dry Hidden Valley Ranch dressing mix is perfect.)

Combine in Slow Cooker: Place the cubed raw chicken in the bottom of your slow cooker. Sprinkle the entire packet of ranch seasoning over the chicken. Place the whole block of cream cheese on top. Pour the buffalo sauce over everything.
Cook: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken is done when it’s cooked through and tender enough to shred easily.
Shred the Chicken: Once cooked, remove the lid. The cream cheese will look a little curdled at first—this is normal! Use two forks to shred the chicken and stir everything together until the sauce becomes smooth and creamy.
Cook Pasta: While the chicken is cooking, boil a 1-pound box of pasta like penne, rotini, or shells according to package directions. Drain well.
Combine and Serve: Add the drained pasta to the slow cooker with the buffalo chicken sauce. Stir until the pasta is evenly coated. For an extra touch, stir in 1/2 cup of shredded cheddar or Monterey Jack cheese and let it melt in.

Don’t Overcook: Since the chicken is cubed, it will cook faster than whole breasts. Keep an eye on it, especially the first time, to prevent it from drying out.
The Sauce Will Thin: The cream cheese and buffalo sauce will create a lot of liquid as it cooks. Don’t be tempted to add less sauce. Once you stir in the cooked pasta, it will absorb the sauce perfectly.
No Peeking! Resist the urge to lift the lid during cooking. This releases heat and significantly increases the cooking time.
Customize Your Spice Level: Use a mild buffalo sauce if you’re sensitive to heat. You can always add more hot sauce at the end.

Serve your buffalo chicken pasta with classic buffalo-style toppings:

This is one of the easiest and most crowd-pleasing meals you can make. Enjoy