Slow-Cooker Buffalo Chicken Rigatoni

Ingredients

1 1/2

lbs boneless skinless chicken breasts

4

cups Progresso™ chicken broth

1/2

cup Frank's™ RedHot™ sauce

1

packet dry ranch seasoning

16

oz rigatoni pasta

8

oz cream cheese

1 1/2

cups grated cheddar

Steps

• 1

  Place chicken, broth, hot sauce, and ranch seasoning in a 5-quart slow cooker set to high. Cover and cook for 3 hours and 15 minutes.
• 2

  Shred chicken with a fork.
• 3

  Add rigatoni to the slow cooker.
• 4

  Cut the cream cheese into small pieces and place in slow cooker. Stir well, being sure that the pasta is in the liquid.
• 5

  Cover and cook 15 minutes. Stir well and then cover and continue cooking for 15 more minutes.
• 6

  Stir the pasta, top with cheese, cover, and continue cooking for 5 minutes or until pasta is tender.
• 7

  Stir once more and use a slotted serving to transfer to a serving dish, leaving any remaining liquid in the bottom of the slow cooker to discard.