Slow Cooker Honey Butter Chicken Pasta
A sweet and savory slow cooker chicken pasta made with tender shredded chicken, honey, butter, ranch seasoning, and pasta. This easy comfort meal is creamy, glossy, and perfect for a simple family dinner.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken breasts thighs may be substituted
- 1/3 cup honey plus a little more if desired
- 1/4 cup unsalted butter cut into pieces
- 1 packet dry ranch seasoning mix about 1 oz
- 8 oz dry pasta egg noodles or short pasta
- reserved pasta cooking water optional, as needed
- salt and black pepper to taste
Instructions
- Place the chicken breasts flat in the bottom of the slow cooker, overlapping slightly if needed.
- Drizzle the honey evenly over the chicken.
- Scatter the butter pieces over the top.
- Sprinkle the dry ranch seasoning mix evenly over everything.
- Cover and cook on low for 4–6 hours, or on high for 2 1/2–3 1/2 hours, until the chicken is fully cooked and very tender.
- About 20 minutes before serving, cook the pasta in well-salted boiling water until just barely al dente.
- Reserve a small cup of pasta cooking water, then drain the pasta.
- Shred the chicken directly in the slow cooker with two forks.
- Stir the shredded chicken into the honey butter sauce.
- If the sauce looks too thick, add a splash of reserved pasta cooking water and stir until loosened.
- Add the drained pasta to the slow cooker and toss until evenly coated.
- Taste and season with salt and black pepper as needed.
- Serve warm with extra sauce spooned over the top.
Notes
Chicken thighs can be used for a richer, silkier texture. Cook the pasta just shy of done so it does not get too soft in the sauce.
Nutrition
Calories: 520kcal
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