Crock Pot Buffalo Chicken Pasta
This easy Crock Pot Buffalo Chicken Pasta is not too spicy with great flavor! Penne pasta, seasoned chicken and a creamy buffalo sauce.
Servings 6
Calories 841kcal
Ingredients
- 3-4 boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 (10.5 ounce) cans cream of chicken soup
- ¾ cup buffalo wing sauce
- 1 medium red onion, finely diced
- 2 cups sour cream
- ½ cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 pound penne pasta, cooked
Instructions
- Season 3-4 boneless, skinless chicken breasts, cut into 1-inch chunks evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder. Set aside.
- In a 5 quart (or larger) slow cooker, mix 2 (10.5 ounce) cans cream of chicken soup, 3/4 cup buffalo wing sauce and 1 medium red onion, finely diced.
- Add the seasoned 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 2 cups sour cream, 1/2 cup ranch dressing and 1 cup shredded mozzarella cheese. This will cool down the spicy flavors a bit and really add incredible creaminess!
- Add 1 pound penne pasta, cooked to the buffalo chicken mixture in the low cooker. Stir together.
- Allow the pasta to warm up slightly with the chicken then serve!
Video
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 | Sodium: 1781mg | Fiber: 2g | Sugar: 4g
