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Bowl of Crockpot Buffalo Chicken Pasta garnished with sour cream and green onions on a light wood surface.

Crockpot Buffalo Chicken Pasta

This Crockpot Buffalo Chicken Pasta is a time-saving dish that combines spicy buffalo chicken with creamy goodness, making it a perfect meal for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • ¾ cup buffalo wing sauce
  • 1 medium red onion, finely chopped
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 cups sour cream
  • ½ cup ranch dressing
  • 1 cup mozzarella cheese
  • 1 pound penne pasta, cooked

Equipment

  • Slow Cooker
  • Large pot

Method
 

  1. Season the chicken chunks with salt, pepper, and garlic powder. Set aside.
  2. In a 5-quart (or larger) slow cooker, mix the condensed cream of chicken soup, buffalo wing sauce, and chopped red onion.
  3. Stir the seasoned chicken into the sauce mixture, coating each piece well.
  4. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  5. Once cooked, stir in the sour cream, ranch dressing, and mozzarella cheese. This step makes the sauce ultra-creamy and smooth.
  6. Cook the penne pasta according to package instructions. Drain well.
  7. Add the hot, cooked pasta to the slow cooker. Stir thoroughly to combine the pasta with the chicken and sauce.
  8. Let it sit on low heat for a few minutes to warm through, then serve.

Notes

Optional recipe notes or tips.