Crock Pot Buffalo Chicken Pasta
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Crock Pot Buffalo Chicken Pasta

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 841kcal
Author: Brandie @ The Country Cook


  • 3-4 lbs boneless, skinless chicken breasts cut into 1-inch chunks
  • 2 10.5 oz cans condensed cream of chicken soup undiluted
  • 3/4 cup buffalo wing sauce
  • 1 medium red onion finely chopped
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 cups sour cream
  • 1/2 cup ranch dressing
  • 1 cup mozzarella cheese
  • 1 lb penne pasta cooked


  • In a 5 quart (or larger) slow cooker, mix the cream of chicken soup, buffalo wing sauce and red onion.
  • Season chicken chunks with salt, pepper (optional) and garlic powder.
  • 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).
  • 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 well-mixed.
  • Add cooked noodles to the buffalo chicken mixture in your slow cooker.
  • Mix well.


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).


Calories: 841kcal | Carbohydrates: 60g | Protein: 64g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 206mg | Sodium: 1781mg | Potassium: 1148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 4.1mg | Calcium: 212mg | Iron: 2.2mg