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–+ servings
Buffalo chicken pasta in the slow cooker.
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Slow Cooker Buffalo Chicken Pasta

Spice up the ultimate comfort food recipe with our Slow Cooker Buffalo Chicken Pasta! This dish combines tender chicken, spicy buffalo sauce, and creamy cheese, all cooked to perfection in a slow cooker, making it an easy and delicious meal for any night of the week.
Author: Nikki Lee
Servings: 6 servings
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Equipment

Ingredients

  • 1 ½ pounds chicken breasts boneless, skinless
  • 1 tablespoon ranch seasoning
  • 2 tablespoons olive or avocado oil (optional - if pan-searing the chicken)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 15 ounce can diced tomatoes undrained
  • 3 ½ cups chicken broth
  • 10 ounces penne pasta
  • ¾ cups buffalo sauce
  • 8 ounces cream cheese cubed and softened
  • 2 cups mozzarella cheese shredded
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • green onion for garnish

Instructions

  •  Season the chicken breasts with ranch seasoning, salt, and black pepper.
  • For added flavor, heat oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
    If you prefer to skip this step, simply place the raw, chicken breasts directly into the slow cooker and season.
  • Add the diced onion, minced garlic, can of diced tomatoes (with juice), and chicken broth to the crockpot. Stir to combine.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork.
  • Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  • Stir in the penne pasta and buffalo sauce. Cover and cook on high for 30-40 minutes, or until the pasta is al dente. Stir occasionally to ensure the pasta cooks evenly.
    If preferred, you can cook pasta to al dente instructions in salted boiling water on the stovetop. Then add cooked pasta, buffalo sauce, and cheese to the chicken mixture and cook for 20 minutes for flavors to combine.
  • Once the pasta is cooked, add the softened cream cheese and shredded mozzarella. Stir until the cheeses are fully melted and the sauce is creamy.
  • Garnish with chopped green onions and serve hot.

Notes

TIPS:
  • Searing the chicken breasts before adding them to the crockpot enhances their flavor, but this step is optional.
  • When cooking the pasta, stir occasionally to prevent it from sticking to the bottom of the crockpot.
  • Taste and adjust the seasoning with additional salt, pepper, or buffalo sauce as needed before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 - 4 days.
Freezing: Freeze in individual portions in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of chicken broth if the pasta has absorbed too much sauce.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 45g | Protein: 34g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 2454mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 867IU | Vitamin C: 9mg | Calcium: 274mg | Iron: 2mg

Find it online:

www.soulfullymade.com/slow-cooker-buffalo-chicken-pasta-recipe/