Crockpot Buffalo Chicken Pasta

If I had been served this meal at someone else’s house, I never would have guessed it came out of a crockpot. This meal is so impressive. You get the magical aroma and melding flavors you would expect from slow cooking, yet the chicken cooks to perfection, without shredding and falling apart. Chunks of chicken are simmered in a combination of cream of chicken soup, buffalo wing sauce and red onion for 7 hours. The last half hour of cooking, you add sour cream and ranch dressing, which cools down the spicy flavors and adds incredible creaminess. Then, last, but not least, you add shredded mozzarella. In the meantime, you prepare pasta then mix well with the chicken mixture. The final result is a Buffalo Chicken Pasta you would be proud to serve to family and guests. This is an amazing dish; a perfect blend of spiciness and creaminess. Minimal effort; maximum taste!

Dice red onion.
 

In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.

Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.

Add the chicken pieces to the sauce and stir well to combine.

Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high). I used the minimum time of 7 hours (on low) and the chicken was cooked perfectly.

About a half hour before chicken is done, start the water for your pasta. 

While waiting for the water to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.

Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker. Mix well.

Serve immediately!
 

 
CROCKPOT BUFFALO CHICKEN PASTA
Source: Adapted from The Country Cook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 to 4 boneless, skinless chicken breasts, cut into chunks
• 2 cans condensed cream of chicken soup (undiluted)
• 3/4 to 1 cup buffalo wing sauce (adjust heat to personal preference)
• 1/2 to 3/4 cup finely chopped red onion
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 teaspoons garlic powder
• 2 cups (16-ounces) sour cream
• 1/2 cup (prepared) ranch dressing
• 2 cups shredded mozzarella cheese
• 1 (16-ounce) package penne pasta

DIRECTIONS:

1. In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.
2. Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.
3. Add the chicken pieces to the sauce and stir well to combine.
4. Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high).
5. About a half hour before chicken is done, start the water for your pasta. While waiting for the water
    to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch
    dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.
6. Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker.
    Mix well.
7. Serve immediately!