3-4lbsboneless, skinless chicken breasts,cut into 1-inch chunks
210.5 ozcans condensed cream of chicken soup
¾cupbuffalo wing sauce
1medium red onion,finely chopped
½tspsalt
1tspgarlic powder
2cupssour cream
½cupranch dressing
1cupmozzarella cheese
1lbpenne 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.
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).