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

Ingredients

  • 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

Instructions

  • 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.

Notes

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).

Nutrition

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