This easy Crock Pot Buffalo Chicken Pasta is not too spicy with great flavor! Penne pasta, seasoned chicken and a creamy buffalo sauce.
A SUPER FLAVORFUL CROCK POT RECIPE
One of the top questions I get here at The Country Cook are for more slow cooker recipes. I happen to love using a slow cooker so I'm always excited when I get my hands on a crazy-good new recipe to make in it! And this next recipe is a winner, winner, chicken dinner!
IS THIS SPICY?
The flavor in this Buffalo Chicken Pasta was absolutely amazing! I was worried it would be too spicy. With my acid reflux these days, anything spicy sets off my body's internal fire alarms. But it was hardly spicy at all. It had just a light kick. Now, if you wanted that super spice, you could use a hotter sauce than I did. the chicken comes out so tender and the sauce is so creamy and it is a whole meal in one. The leftovers reheated wonderfully the next day too. Make this - you will not be disappointed!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts
- cream of chicken soup
- Buffalo wing sauce
- red onion
- salt and pepper
- garlic powder
- sour cream
- ranch dressing
- mozzarella cheese
- penne pasta
HOW TO MAKE SLOW COOKER BUFFALO CHICKEN PASTA:
In a 5 quart (or larger) slow cooker, mix the cream of chicken soup, buffalo wing sauce and red onion. Note: Some folks like to use the slow cooker liners. I don't usually use those. I just spray the inside of my crock pot with a little nonstick spray and it always cleans up beautifully. Plus, the liners make it a little hard for me to get clear photos. But use whatever you enjoy to make it easy on you!
Season the chicken chunks with salt and garlic powder (I sprinkled a bit of pepper on there too).
Add the chicken to the sauce and stir well. Cover and cook on low for 7-8 hours or on high for 3-4 hours (until chicken is thoroughly cooked).
Note: About a half hour before serving, start the water for your pasta. While you're waiting for the water to boil, turn your slow cooker to low (if it isn't there already). Add in sour cream and ranch dressing. This will cool down the spicy flavors a bit and really add incredible creaminess! Stir in shredded mozzarella.
Stir until mixed well. When penne noodles are cooked and well-drained, add them to the buffalo chicken mixture in your slow cooker. Mix well.
I sprinkled some fresh, chopped parsley on mine. It is not necessary to the flavor of this dish. I just like to add a bit of green to pasta dishes cause I think it looks pretty. But don't go out and buy parsley just for this dish.
CRAVING MORE RECIPES?
Crock Pot Buffalo Chicken Pasta (+Video)
- 3-4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ¾ cup buffalo wing sauce
- 1 medium red onion, finely chopped
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 cups sour cream
- ½ cup ranch dressing
- 1 cup mozzarella cheese
- 1 pound penne pasta, cooked
- Season chicken chunks with salt, pepper and garlic powder. Set aside.
- In a 5 quart (or larger) slow cooker, mix the cream of chicken soup, buffalo wing sauce and red onion.
- Add the chicken to the sauce and stir well.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours (until chicken is thoroughly cooked).
- After chicken has cooked, stir in sour cream, ranch dressing and mozzarella. This will cool down the spicy flavors a bit and really add incredible creaminess!
- Add cooked noodles to the buffalo chicken mixture in the low cooker. Stir together.
- Allow the noodles to warm up slightly then serve.
- About a half hour before serving, start the water for your pasta.
While you're waiting for the water to boil, turn your slow cooker to low (if it isn't there already).
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: November 2013
Updated & republished: May 2020