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buffalo chicken pasta in a crockpot with green onions on top.
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4 from 1 vote

Slow Cooker Buffalo Chicken Pasta

Spice things up a bit with this buffalo chicken pasta made with buffalo wing sauce, cream cheese, cream of celery soup, ranch dressing mix, and boneless skinless chicken breasts.
Prep Time23 minutes
Cook Time6 hours
Total Time6 hours 23 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 2 lbs. boneless skinless chicken breast
  • ½ large yellow onion diced
  • 1 cup buffalo wing sauce
  • 10.5 oz. can cream of celery soup undiluted
  • 15 oz. can diced tomatoes undrained
  • 1 oz. packet Ranch dressing mix
  • 8 oz. block cream cheese cut into cubes
  • 1 cup shredded cheddar cheese
  • 16 oz. penne pasta, uncooked (going to cook on the stove-top)
  • green onions for garnish optional
US Customary - Metric

Instructions

  • Lightly grease a 6-quart crockpot with cooking spray.
  • Add diced onion, buffalo wing sauce, cream of celery soup, diced tomatoes, and ranch dressing mix to the crockpot. Stir well to combine.
  • Add chicken breasts to crockpot and spoon buffalo sauce mixture over each chicken breast.
  • Add cubes of cream cheese around the chicken.
  • Cover and cook on high 4-5 hours or on low 6-7 hours.
  • Remove cooked chicken from crockpot and shred with two forks. Return shredded chicken to crockpot.
  • Cook penne pasta al dente according to package instructions.
  • Add cheddar cheese and cooked penne pasta to chicken mixture and stir well.
  • Cover and cook an additional 20-30 minutes or until cheese has fully melted.
  • Top with green onions for garnish and serve hot.

Notes

  • Be sure to use buffalo wing sauce not just regular hot sauce. I used Sweet Baby Ray’s Buffalo Wing Sauce. They do make a Mild Buffalo Wing Sauce if you want your dish to be a little less spicy.
  • If you want the dish to be even more spicy you could add 2-3 tablespoons of hot sauce with the buffalo wing sauce.
    Cream of Chicken Soup can be substituted for the Cream of Celery Soup, if desired.
  • To make this recipe a little healthier use reduced fat cream cheese and low-fat (made with 1% milk) shredded cheddar cheese and substitute whole grain penne pasta.
  • Store leftovers in the fridge for 3-4 days.

Nutrition

Calories: 479kcal | Carbohydrates: 53g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1882mg | Potassium: 797mg | Fiber: 3g | Sugar: 6g | Vitamin A: 358IU | Vitamin C: 7mg | Calcium: 249mg | Iron: 2mg

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