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.
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).