Squeeze honey over raw chicken breasts, combined with 3 extra ingredients, into slow cooker for a savory sweet dinner that's the one everyone asks for
About 20 minutes before you’re ready to eat, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just al dente. Reserve about 1/4 cup of the hot pasta cooking water, then drain the pasta.
Use two forks to shred the cooked chicken right in the slow cooker, stirring it into the honey-butter sauce. If the sauce seems very thick, stir in a splash or two of the reserved pasta water until it’s as loose and creamy as you like.
Add the drained pasta to the slow cooker and gently toss until the noodles are well coated with the honey butter chicken and sauce.
Taste and add a little salt and black pepper if you feel it needs it. Serve warm, spooning extra sauce over each portion.
Variations & Tips
For a creamier version, stir 4 ounces of softened cream cheese or 1/2 cup of heavy cream into the shredded chicken and sauce before adding the pasta. If you like a bit more savory balance, add 1 teaspoon of Dijon mustard or a splash of apple cider vinegar to the slow cooker after cooking to cut the sweetness slightly. You can swap the ranch packet for 1 tablespoon of a mild all-purpose seasoning plus 1 teaspoon dried parsley if that’s what you have on hand. Use chicken thighs instead of breasts for an even richer, more forgiving dish; just trim excess fat first.
To add vegetables right into the pot, scatter 1 to 2 cups of frozen peas and carrots or mixed vegetables over the chicken during the last 30 minutes of cooking, then proceed with shredding and adding pasta. If you’re avoiding pasta, serve the honey butter chicken over mashed potatoes, rice, or buttered egg noodles cooked separately. Leftovers keep well in the refrigerator for up to 3 days; add a spoonful of water or broth when reheating to loosen the sauce.
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