Slow-Cooker Buffalo Chicken Rigatoni

Slow-Cooker Buffalo Chicken Rigatoni

from bettycrocker.com
165 min
6 servings

Bringing together everything you love about Buffalo chicken wings, this easy slow-cooker dish delivers a creamy pasta that’s just as perfect for the family dinner table as it is for a game-day gathering.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup Buffalo wing sauce
  • 2 cloves garlic, finely chopped
  • 8 oz cream cheese, softened and cubed
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 12 oz rigatoni, cooked and drained as directed on package
  • 1/3 cup blue cheese crumbles
  • 1/3 cup thinly sliced green onions

Directions

  1. 1

    Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.

  2. 2

    Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.