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.
A SUPER FLAVORFUL CROCK POT RECIPE
One of the top questions I get here at The Country Cook are for more slow cooker recipes. I happen to love using a slow cooker so I’m always excited when I get my hands on a crazy-good new recipe to make in it! And this next recipe is a winner, winner, chicken dinner!
IS THIS SPICY?
The flavor in this Buffalo Chicken Pasta was absolutely amazing! I was worried it would be too spicy. With my acid reflux these days, anything spicy sets off my body’s internal fire alarms. But it was hardly spicy at all. It had just a light kick. Now, if you wanted that super spice, you could use a hotter sauce than I did. the chicken comes out so tender and the sauce is so creamy and it is a whole meal in one. The leftovers reheated wonderfully the next day too. Make this – you will not be disappointed!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts
- cream of chicken soup
- Buffalo wing sauce
- red onion
- salt and pepper
- garlic powder
- sour cream
- ranch dressing
- mozzarella cheese
- penne pasta
HOW TO MAKE SLOW COOKER BUFFALO CHICKEN PASTA:
In a 5 quart (or larger) slow cooker, mix the cream of chicken soup, buffalo wing sauce and red onion. Note: Some folks like to use the slow cooker liners. I don’t usually use those. I just spray the inside of my crock pot with a little nonstick spray and it always cleans up beautifully. Plus, the liners make it a little hard for me to get clear photos. But use whatever you enjoy to make it easy on you!
Season the chicken chunks with salt and garlic powder (I sprinkled a bit of pepper on there too).
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).
Note: 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). 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 mixed well. When penne noodles are cooked and well-drained, add them to the buffalo chicken mixture in your slow cooker. Mix well.
I sprinkled some fresh, chopped parsley on mine. It is not necessary to the flavor of this dish. I just like to add a bit of green to pasta dishes cause I think it looks pretty. But don’t go out and buy parsley just for this dish.
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Originally published: November 2013
Updated photos & republished: May 2020
Crock Pot Buffalo Chicken Pasta
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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
You can use 3-4 chicken breasts depending on their size
I’ve made this numerous times. Definitely a favorite. So delicious.
Really good! This will not disappoint if you’re a buffalo chicken fan. I found an easy recipe to make condensed chicken soup from scratch and used that instead of the canned.
Great recipe, my family loved it !
I just started mine in the Crock!! I am excited to taste this with the reviews everyone left.
I normally don’t leave reviews for anything but this recipe is too good not to leave a review. Holy moly this is absolutely delicious! We found our new favorite household recipe!
This was so good. Husband and kid approved, even my toddler. Will definitely be adding this to the dinner rotation. I threw in some tomatoes and celery with the onion. Thank you!
I’m making this tonight! Anyone know if you can use cream cheese instead of sour cream??
I was also wondering this! Please let me know if you tried it and how it worked out for you!
I haven’t tested it with cream cheese. It seems to me like it would work. I would just make sure it is thoroughly softened and that you mix it in really well so it’s not chunky.
I’ve made a crockpot buffalo chicken dip which uses cream cheese so I would assume it could be done. I concur with getting the cream cheese soft as, even with the dip where the cream cheese goes in at the start and is on low for four to five hours, the liquid needs to be whisked when I pull out the boneless breasts for shredding.
My question is with the dressing; specifically, using blue cheese instead of ranch.
I do not like blue cheese dressing at all so I am not the expert on that unfortunately
This was so easy and so delicious! I cut my chicken chunks a little smaller so it would cook faster and it came out perfect! This is a new favorite for me and my husband.
Saw this and just had to try it. Made a pilgrimage to Walmart and got what i didn’t already have. Didn’t have Penne pasta and neither did Wal-Mart so I’ll be using Ziti instead. Thanks for this recipe.
I just found this recipe for the Buffalo Chicken Pasta and can not wait to try it for myself and my elderly mother.She is 90 years young and she has the appetite of a man.We eat a lot of chicken ,so I am always looking for new ways to fix it. Very good.
This was a great recipe!
Thanks for sharing! Blessings from Bama!
Thank you, thank you, thank you for posting this! So good!!
Made it to directions. Definitely not spicy hot at all so we added diced jalapeños. Absolutely creamy and delicious!
This was delicious – thank you!