Slow Cooker Honey Butter Chicken Pasta Directions:
Place 1 1/2 to 2 pounds raw chicken breasts in a single layer in a 4- to 6-quart slow cooker.
Drizzle 1/3 cup honey evenly over the chicken breasts.
Scatter 1/4 cup cut butter pieces over the honey-coated chicken.
Sprinkle 1 packet dry ranch seasoning mix evenly over the top.
Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken reaches 165°F and shreds easily with two forks.
About 20 minutes before serving, bring a large pot of salted water to a boil.
Cook 8 oz dry pasta according to package directions until al dente.
Reserve 1/4 cup hot pasta cooking water, then drain the pasta.
Shred the cooked chicken directly in the slow cooker with two forks.
Stir the shredded chicken into the honey butter ranch sauce until evenly coated.
Add 1 tbsp reserved pasta water at a time if the sauce is too thick.
Add the drained pasta to the slow cooker.
Gently toss until the pasta is fully coated with the chicken and sauce.
Taste and season with salt and black pepper if needed.
Serve warm in 6 portions, about 1 1/3 cups per serving.
WW Points Calculation
Boneless, skinless chicken breasts, 1 1/2 to 2 pounds, 6 servings: 0.00
Honey, 1/3 cup, 6 servings: 21.33
Unsalted butter, 1/4 cup, 6 servings: 40.00
Dry ranch seasoning mix, 1 packet, 6 servings: 3.00
Dry pasta, 8 oz, 6 servings: 24.00
Reserved pasta cooking water, salt, and black pepper, 6 servings: 0.00
Points Information:
Total Points: 88.33
Servings: 6 servings, about 1 1/3 cups per serving
Points per serving: 14.72
Nutrition Information
Calories: 445
Fat: 12g
Protein: 35g
Carbohydrates: 49g
Sugar: 21g
Sodium: 545mg
I'm waiting for your comments! Enjoy!
