Slow Cooker Buffalo Chicken Rigatoni Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, buffalo sauce, chicken broth, garlic powder, and onion powder.
• STEP 2.Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 4.Return the shredded chicken to the slow cooker and stir in cooked rigatoni pasta.
• STEP 5.Cook for an additional 30 minutes on low to allow the flavors to meld together.
• STEP 6.Serve the buffalo chicken rigatoni hot, garnished with chopped green onions and crumbled blue cheese.
• STEP 7.Optional: Serve with celery sticks and blue cheese dressing on the side.

Cooking Tips

• For extra heat, add a few dashes of hot sauce to the buffalo sauce mixture.
• If you prefer a milder flavor, reduce the amount of buffalo sauce used.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop until heated through.
• Serve hot with a side of celery sticks and blue cheese dressing for a complete buffalo chicken experience.