I don’t know who decided the slow cooker was just for winter meals. I mean, no. In the winter, we like the oven to heat up the house. In the summer? Not so much.
I love using my slow cooker in the summer to keep the house nice and cool while still eating all manner of delicious things. Like this spicy, cheesy, creamy little number right here.
Buffalo chicken is my jam, you guys. Especially when I can make it all easy and simple like this! This is a one-dish dinner that will leave you begging for seconds.
You’re going to need some chicken, rigatoni, chicken broth, ranch seasoning, hot sauce, cream cheese and cheddar cheese. (I try to sneak cream cheese into all my Buffalo chicken dishes - it adds so much creamy coolness!)
Put the chicken breasts in your slow cooker and top them with a hefty dose of hot sauce, some ranch seasoning and a box of chicken broth. Cover and let the whole thing cook on high for about 3 hours.
Once the chicken is done cooking, shred it up with a couple of forks. Toss your pasta in and drop in the cubed cream cheese.
Give it all a good stir and cover again. You really want to get the pasta down in the liquid as much as possible.
This will cook for about 30 more minutes with a bit of stirring in between. During the last 5 minutes you drop in your cheddar and let it all finish up.
A quick note about spiciness: Even though this pasta has a half cup of hot sauce in the mix, it’s still fairly mild thanks to the cream cheese. If you like more spice, feel free to increase the hot sauce in this recipe or drizzle on extra before devouring! And a shot of ranch dressing never hurt things either. :)