I know that Slow Cooker Buffalo Chicken Pasta is not plant-based. It could be if you swapped the animal dairy for plant-based products and omitted the chicken. I’m sure it would taste yummy vegan. Perhaps I will try it sometime. But this is a go-to comfort dish for us so changing it might cause a revolt. It is something my son asks for a lot as he loves everything buffalo sauce. And who am I to say no to his request.

The Slow Cooker Buffalo Chicken Pasta recipe is a true dump and forget until about 60 minutes before dinner. No chopping or nothing. And lot of the items are stapes or at least I try to have them on hand in my fridge like the block cream cheese.

I love using my slow cooker as you can use it for more than chili:
Plant-based Slow Cooker Recipes
Slow Cooker Recipes

Slow Cooker Buffalo Chicken Pasta

Ingredients

  • 1 Boneless Skinless Chicken Breast
  • 1 cup Shredded Cheddar cheese
  • 8 oz Cream cheese
  • 1/2 cup Buffalo wing sauce
  • 4 cups Chicken or Veggie broth
  • 1 tsp Garlic powder
  • 1/2 tsp Celery salt
  • 1/8 tsp Pepper
  • 2 tbsp Ranch dressing mix
  • 1/4 tsp Salt
  • 1 tbsp Water
  • 1 tbsp Corn starch
  • Box of Linguine or Penne Pasta

Preparation

  • 1. Add Chicken through Salt using only 1/4 cup of the Buffalo sauce into the slow cooker. Selected high for 4 hours or Low for 6-8 hours.
  • 2. With one hour left cooking, remove the chicken and shred it.
  • 3. Mix 1 tablespoon of water and corn starch together and stir into the slow cooker.
  • 4. Add 1/4 Buffalo sauce and shredded chicken to the slow cooker.
  • 5. Stir in pasta and stir well putting the lid back on. Make sure the slow cooker is on high to cook the pasta.
  • 6. Cook for another 30-60 mins until the pasta is cooked.
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