Name: Crockpot Chicken Pasta Recipes Buffalo Chicken Pasta Slow Cooker
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 2 pounds boneless skinless chicken breasts cut in large chunks; 1 cup buffalo wing sauce; 8 ounces cream cheese cut in cubes; 1 cup ranch dressing; 1 cup low sodium chicken broth; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1 teaspoon black pepper; 12 ounces short pasta such as rotini; 1 cup shredded mozzarella; 2 tablespoons chopped green onion for serving; Blue cheese crumbles for serving optional

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I make this on busy days when I need real comfort and a mild kick. The creamy sauce hugs every noodle and the chicken stays tender. The slow cooker does the steady work and I get a warm bowl at the end. This hits my list for crockpot chicken pasta recipes. We serve it for game night and for calm weeknights. Friends call it a Buffalo Chicken Bowl even when it lands on a plate. I use juicy Buffalo Chicken Breast and a tangle of pasta. If you like a bake you can slide it into the oven and turn it into a Buffalo Chicken Casserole. Need Buffalo Chicken Dinner Ideas. This one stays easy and it keeps a crowd happy. It sits right with my Best Crock Pot Recipes and it checks the box for Baked Pasta Recipes too. I keep the steps short. Stir the sauce. Drop in the chicken. Cook the pasta. Mix and serve. That is the plan I follow at Simply Cooked Recipes and it works for me every single time.

1) Key Takeaways
2) Easy Crock Pot Buffalo Chicken Pasta Recipe
3) Ingredients for Crock Pot Buffalo Chicken Pasta
4) How to Make Crock Pot Buffalo Chicken Pasta
5) Tips for Making Crock Pot Buffalo Chicken Pasta
6) Making Crock Pot Buffalo Chicken Pasta Ahead of Time
7) Storing Leftover Crock Pot Buffalo Chicken Pasta
8) Try these Main Course next!
9) Crock Pot Buffalo Chicken Pasta
10) Nutrition

1) Key Takeaways

Can you put uncooked pasta in a crock pot?
How long does chicken take to cook in a crock pot?
What makes buffalo chicken buffalo?
Can you make this recipe spicier or milder?
What type of pasta works best in slow cooker recipes?

2) Easy Crock Pot Buffalo Chicken Pasta Recipe

I’m gonna be real with you, crockpot chicken pasta recipes have saved my weeknights more times than I can count. This buffalo chicken version might be my favorite because it combines everything I love about comfort food with the convenience of tossing ingredients in a slow cooker and forgetting about them until dinner time. The first time I made this, I was skeptical about whether crockpot chicken pasta recipes would actually turn out creamy and not dry, but wow, was I wrong.

The beauty of this dish is how the chicken just falls apart after slow cooking. You know that moment when you open the lid and the steam hits your face with that tangy buffalo smell? That’s when you know dinner is about to be good. I’ve served this at potlucks, game day parties, and random Tuesday nights when I couldn’t deal with standing over a stove. People always ask for the recipe, which cracks me up because it’s literally one of the easiest things I make.

What sets this apart from other Buffalo Chicken Casserole recipes is the texture. The pasta absorbs all that spicy, creamy sauce while staying tender but not mushy. My kids actually eat this without complaining, which is saying something. They usually pick apart anything with visible vegetables, but the buffalo sauce somehow makes everything acceptable. I’ve even caught my husband eating leftovers straight from the fridge at midnight, so that tells you something about how addictive this stuff is.

If you’re looking for Buffalo Chicken Dinner Ideas that don’t require you to turn on your oven in the summer or babysit something on the stovetop, this is it. The slow cooker does all the heavy lifting. You can go to work, run errands, binge a Netflix show, or take a nap, and come back to a meal that smells like you’ve been cooking all day. That’s the kind of kitchen magic I can get behind.

3) Ingredients for Crock Pot Buffalo Chicken Pasta

Boneless Skinless Chicken Breasts or Thighs

Okay, here’s where I’m gonna get controversial. I actually prefer thighs for this recipe even though I listed breasts as an option. Thighs have more fat and stay juicier during the long cooking time. Breasts work fine, don’t get me wrong, but if you want that melt in your mouth texture, go for thighs. I use about 1.5 pounds, which feeds my family of four with leftovers. If you’re meal prepping or feeding a crowd, double it. The Buffalo Chicken Breast option is great if you’re watching calories, but we’re making buffalo chicken pasta here, so let’s not pretend this is diet food.

Penne Pasta

I usually grab penne because the tubes catch all that creamy sauce. You could use rigatoni, rotini, or even bowtie if that’s what’s in your pantry. Just pick something with ridges or holes. Don’t use angel hair or spaghetti though, trust me on that one. I learned that lesson the hard way when I tried to get creative. The thin noodles turned into a clumpy mess. When you’re working with the Best Crock Pot Recipes, texture matters. Cook your pasta separately according to the package directions and add it near the end. Some people try to cook pasta directly in the crock pot from raw, but I’ve never had good results with that method for this particular dish.

Buffalo Sauce

This is where the magic happens. I’m loyal to Frank’s RedHot Original because that’s what buffalo sauce is supposed to taste like, in my opinion. You need about a cup. If you like things mild, start with half a cup and add more later. If you’re like me and put hot sauce on everything, go ahead and add extra. The sauce is what makes this taste like a Buffalo Chicken Bowl but in pasta form. Some fancy brands taste too vinegary or too sweet. Frank’s has that perfect tangy heat that doesn’t overpower the other flavors. Keep the bottle on the table for people who want to drizzle more on top.

Chicken Broth

You need liquid to keep everything moist during cooking. I use regular chicken broth, nothing fancy. Low sodium works best because buffalo sauce is already pretty salty. One cup is perfect. The broth helps the chicken cook evenly and creates the base for your sauce. Some people use milk or cream here, but I find that makes it too heavy too soon. We’re adding cream cheese later, so save the dairy for that step. The broth also picks up all the flavors from the garlic and spices as it simmers.

Cream Cheese

This is the secret to making the sauce super creamy. You need 8 ounces, which is one standard block. Make sure you cube it and let it soften before adding it to the crock pot. Cold cream cheese takes forever to melt and leaves lumps. I usually take it out of the fridge when I start prepping everything else. The cream cheese mellows out the heat from the buffalo sauce and gives you that rich, velvety texture. Don’t skip this ingredient or try to substitute it with something else. I’ve seen people try to use sour cream instead, and it just doesn’t work the same way.

Ranch Dressing

Ranch and buffalo sauce are best friends. That’s just a fact. You need half a cup of ranch dressing. I use the regular bottled stuff from the grocery store. Hidden Valley is my go to, but use whatever brand you like. The ranch adds creaminess and a cool, herby flavor that balances the spicy buffalo. If you’re team blue cheese instead of team ranch, you could swap it, but I’m not responsible for the family arguments that might cause. My sister refuses to eat this if I use blue cheese, so I stick with ranch to keep the peace.

Shredded Mozzarella Cheese

Mozzarella melts beautifully and doesn’t overpower the other flavors. You need about a cup. I buy the pre shredded bags because I’m lazy and they work perfectly fine. The mozzarella makes everything gooey and stretchy. When you scoop out a serving, you get those cheese pulls that make you want to take a picture for Instagram. If you want to get fancy, you could use fresh mozzarella, but honestly, save that for pizza night. The pre shredded stuff melts better in the crock pot anyway.

Shredded Cheddar Cheese

Half a cup of cheddar adds a sharpness that mozzarella alone doesn’t give you. I like using sharp cheddar because it has more flavor. You could use mild if that’s what you have, but sharp makes a difference. The combo of mozzarella and cheddar is what you’d find in most Baked Pasta Recipes, and it works just as well in the slow cooker. Mix them together before adding to the pot so they melt evenly. I’ve tried using Mexican blend cheese before when I ran out of cheddar, and that was pretty good too. Just use what you’ve got.

Garlic

Three cloves of minced garlic is what the recipe calls for, but I usually throw in four because we love garlic. If you’re using the jarred pre minced garlic, about a tablespoon works. Fresh tastes better, but I’m not judging if you take the shortcut. Garlic adds that savory depth that makes this taste like restaurant quality food. It mellows out during the slow cooking and becomes sweet and fragrant. Don’t skip it.

Onion Powder

Half a teaspoon of onion powder adds flavor without the texture of actual onions. My youngest won’t eat anything with visible onion pieces, so powder is my workaround. It gives you that oniony taste without the chunks. You could use fresh onions if your family doesn’t stage protests over vegetables, but I find the powder works great in this recipe. It dissolves into the sauce and becomes part of the flavor base.

Salt and Pepper

Season to taste. I add about half a teaspoon of each at the beginning, then adjust at the end. The buffalo sauce and ranch are both salty, so don’t go crazy with the salt at first. You can always add more, but you can’t take it away. Fresh cracked black pepper is better than the pre ground stuff, but again, use what you have. I keep a pepper grinder on my counter for this exact reason.

Green Onions

These are optional but recommended for serving. Chop up a couple and sprinkle them on top for color and a fresh onion flavor. They make the dish look prettier, which matters if you’re serving guests. If you’re just feeding your family on a weeknight, skip them. I usually forget to buy green onions anyway, and the dish still tastes amazing without them.

Extra Buffalo Sauce

Keep the bottle handy for people who want to add more heat. My husband dumps extra sauce on his serving every single time. I like mine with just what’s cooked in, but everyone has different spice tolerances. Having extra on the table lets people customize their plates.

4) How to Make Crock Pot Buffalo Chicken Pasta

Step 1. Place the chicken in the crock pot and season it.

Start by putting your chicken breasts or thighs in the bottom of your slow cooker. Don’t stack them on top of each other if you can help it. Lay them in a single layer so they cook evenly. Sprinkle the salt, pepper, and onion powder over the chicken. I like to rub the seasonings in a bit with my hands so they stick to the meat. This might seem like a small step, but it makes a difference in the final flavor. The chicken picks up the seasoning as it cooks and gets tender.

Step 2. Add the buffalo sauce, broth, and garlic.

Pour the cup of buffalo sauce right over the chicken. Then add your chicken broth and minced garlic. Use a spoon to mix the liquids together a bit. You want the chicken to be sitting in that buffalo broth mixture so it absorbs all the flavors while it cooks. The garlic will float around and infuse everything with its deliciousness. This is when your kitchen starts smelling amazing, even though you haven’t turned the crock pot on yet.

Step 3. Cook on low or high.

Put the lid on and set your slow cooker to low for 4 to 5 hours or high for 2 to 3 hours. I usually do low because I’m gone during the day and I like coming home to dinner that’s ready. High works if you’re in a hurry or forgot to start it earlier. The chicken is done when it shreds easily with a fork. You’ll know it’s ready when you poke it and it just falls apart. If it’s still tough, give it another 30 minutes. Every slow cooker is different, so you might need to adjust the timing after you make this once or twice.

Step 4. Cook your pasta separately.

About 30 minutes before you want to eat, cook your pasta according to the package directions. Boil water, add salt, throw in the pasta, and cook it until it’s al dente. That means it still has a little bite to it and isn’t mushy. Drain the pasta but don’t rinse it. You want that starchy coating to help the sauce stick. Set the pasta aside while you finish the sauce in the crock pot. Some people try adding raw pasta to the crock pot, but I’ve never had that turn out well. The pasta gets gummy and absorbs all the liquid.

Step 5. Shred the chicken.

Take the lid off the crock pot and use two forks to shred the chicken right in the pot. It should pull apart super easily if it’s cooked long enough. I like to shred it into bite sized pieces, not too small or too big. Mix it around in the sauce so every piece is coated. This is when I usually taste test a piece of chicken to make sure the seasoning is right. If it needs more salt or buffalo sauce, now’s the time to add it.

Step 6. Add the cream cheese, ranch, and cheeses.

Drop in your cubed cream cheese, half cup of ranch dressing, and both kinds of shredded cheese. Stir everything together. The heat from the crock pot will start melting everything, but it takes a few minutes. Keep stirring until the cream cheese is completely melted and the sauce is smooth and creamy. This is the best part of making slow cooker pasta recipes because you can watch it transform into this gorgeous, creamy buffalo sauce right before your eyes. If you see lumps of cream cheese, just keep stirring. They’ll melt eventually.

Step 7. Add the cooked pasta.

Dump your cooked and drained pasta right into the crock pot with the sauce. Use a big spoon or spatula to gently fold the pasta into the sauce. You want every piece of pasta coated but you don’t want to break the noodles by stirring too hard. The pasta will absorb some of the sauce as it sits, which is why it tastes even better as leftovers. Make sure the pasta is evenly distributed throughout the pot.

Step 8. Let it rest and meld together.

Put the lid back on and let everything sit on low for another 10 to 15 minutes. This gives the pasta time to soak up some of the sauce and lets all the flavors meld together. The sauce will thicken up a bit during this time too. If it looks too thick, you can stir in a splash of chicken broth or milk to loosen it up. If it’s too thin, just let it sit a bit longer with the lid off. Every slow cooker is different, so you might need to adjust.

Step 9. Serve hot and garnish.

Scoop the buffalo chicken pasta into bowls and top with chopped green onions if you’re using them. I also like to add a little sprinkle of extra cheese on top and a drizzle of buffalo sauce for people who like it spicy. Serve it hot. This is one of those dishes that’s best right out of the crock pot when everything is still melty and gooey. Keep the slow cooker on warm if you’re serving buffet style so people can come back for seconds.

5) Tips for Making Crock Pot Buffalo Chicken Pasta

Let me share some things I’ve learned from making this recipe about a million times. First off, don’t try to speed things up by cranking the heat too high. I know it’s tempting when you’re hungry, but slow and low really is the way to go with chicken. If you cook it too fast, the outside gets done before the inside, and you end up with dry, tough chicken. Nobody wants that. The beauty of slow cooker pasta recipes is that they’re forgiving, but only if you give them enough time.

Here’s something I wish someone had told me the first time I made this. Use chicken thighs if you can. I know I mentioned this already, but it’s worth repeating. Thighs have more fat and stay juicy even if you accidentally overcook them a little. Breasts dry out faster. If you only have breasts, that’s totally fine, just watch the cooking time more carefully. I’ve made this both ways dozens of times, and thighs win every single time in terms of texture.

The pasta thing is important too. Cook it separately and add it at the end. I see recipes all the time that tell you to dump raw pasta in the slow cooker, and I’ve tried that method multiple times with different recipes. It never works as well as cooking the pasta separately. The pasta either gets mushy and absorbs all the liquid, leaving you with a dry casserole situation, or it stays crunchy and undercooked. Just boil it on the stove like normal and save yourself the disappointment.

Taste as you go. I can’t stress this enough. Before you add the pasta, taste the sauce. Does it need more salt? More buffalo sauce? More ranch? Fix it now before you mix in the pasta. Once the pasta is in there, it’s harder to adjust the flavor without adding too much liquid. I learned this the hard way when I made a batch that was way too bland because I didn’t taste the sauce first. My family ate it but nobody was excited about it.

If you’re making this for kids or people who don’t like spicy food, cut the buffalo sauce in half and add more ranch. You can always serve extra buffalo sauce on the side for the heat seekers. I do this when my in laws come over because my mother in law thinks black pepper is spicy. No judgment, but I need my buffalo sauce, so I make it mild and doctor up my own plate.

Prep your cream cheese ahead of time. Take it out of the fridge when you start cooking so it’s soft by the time you need to add it. Cold cream cheese takes forever to melt and leaves you with lumps in your sauce. I’ve stood there stirring for 20 minutes trying to get cold cream cheese to melt, and it’s not fun. Room temperature cream cheese melts in like 2 minutes. This is one of those small things that makes a big difference in how smooth your sauce turns out.

If your sauce looks too thin when you’re ready to serve, here’s a trick. Take out about half a cup of the liquid and mix it with a tablespoon of cornstarch. Whisk it until smooth, then pour it back into the crock pot and stir. Let it sit for 5 minutes and the sauce will thicken up. I don’t usually need to do this, but sometimes if I added too much broth or if the chicken released a lot of liquid, the sauce can be runny. The cornstarch slurry fixes it right up.

On the flip side, if your sauce is too thick, just add a splash of chicken broth, milk, or even water. Stir it in and let it heat through. The pasta will absorb sauce as it sits, so what looks perfect right after you add the pasta might be too thick 10 minutes later. I usually keep the chicken broth container nearby so I can add more if needed. This is one of those recipes where you need to trust your eyes and adjust things to get the consistency you want.

One more thing about the cheese. Shred it yourself if you have time. Pre shredded cheese has a coating on it to prevent clumping, and that coating can make your sauce grainy. Fresh shredded cheese melts smoother. That said, I use pre shredded cheese 90% of the time because I’m busy and it works fine. But if you want the absolute smoothest, creamiest sauce, shred a block of cheese. It takes 5 extra minutes and makes a noticeable difference.

6) Making Crock Pot Buffalo Chicken Pasta Ahead of Time

This is one of my favorite make ahead meals for busy weeks. I usually prep it on Sunday and we eat it Monday or Tuesday. Here’s how I do it. Cook everything through step 6 where you’ve added the cream cheese and shredded the chicken. Let it cool completely, then store it in an airtight container in the fridge. Don’t add the pasta yet. The pasta is what you’ll cook fresh when you’re ready to eat.

When dinner time rolls around, dump the chicken and sauce mixture back in the crock pot and heat it on low until it’s hot and bubbly. This takes about 30 minutes. While that’s heating, cook your pasta fresh. Once the pasta is done and the sauce is hot, combine them like normal and let everything sit together for 10 minutes. This method gives you all the convenience of a make ahead meal with the texture of freshly cooked pasta.

You can also freeze the sauce mixture without the pasta. I do this sometimes when I find chicken on sale and want to stock up. Make a double batch of the sauce part, let it cool, and freeze it in labeled containers or freezer bags. It keeps for about 3 months. When you want to use it, thaw it in the fridge overnight, reheat it in the crock pot, cook fresh pasta, and combine. It’s like having a homemade freezer meal without any weird freezer taste.

If you’re meal prepping for lunches, portion the finished dish into individual containers. It reheats beautifully in the microwave. I like to add a tablespoon of milk or chicken broth to each container before reheating because the pasta absorbs liquid as it sits. This keeps it from drying out. Microwave on high for 2 to 3 minutes, stirring halfway through. Top with fresh green onions and a drizzle of buffalo sauce if you want to fancy it up.

Some people ask if you can make this entirely ahead and just reheat the whole thing, pasta and all. You can, but the pasta gets softer the longer it sits. If you don’t mind softer pasta, go for it. I’m picky about pasta texture, so I prefer cooking it fresh. But my mom makes this completely ahead all the time and she loves it. Do what works for your schedule and preferences. There’s no wrong way to make dinner easier.

Here’s another trick I’ve learned. If you’re taking this to a potluck or party, keep the sauce in the crock pot on warm and cook the pasta right before you leave. Combine them at the party location. This way the pasta doesn’t sit in the sauce for hours and get mushy. I’ve done this for game day parties and it works perfectly. Just bring a pot and colander with you, cook the pasta at your friend’s house, and mix it with the sauce. People are always impressed that you made fresh pasta at their house.

7) Storing Leftover Crock Pot Buffalo Chicken Pasta

Leftovers are actually one of the best parts of this recipe. I’m not even joking. This tastes better the next day after all the flavors have had time to really get to know each other. Store it in an airtight container in the fridge. It’ll keep for 4 to 5 days easily. I’ve pushed it to a week before and it was still fine, but I wouldn’t go longer than that. The pasta starts to break down and get weird after too long.

To reheat, you’ve got a few options. Microwave is the fastest. Put a serving in a bowl, add a splash of milk or chicken broth, cover it with a damp paper towel, and microwave for 2 to 3 minutes. Stir it halfway through. The paper towel keeps it from drying out. If you’re reheating a larger amount, use a pot on the stove. Add a little liquid, heat it over medium low, and stir frequently until it’s hot all the way through. This takes about 10 minutes but gives you better texture than the microwave.

You can also freeze leftovers if you know you won’t eat them within a few days. Portion it into freezer safe containers, leaving a little space at the top for expansion. Label them with the date and contents. They’ll keep in the freezer for about 2 months. Thaw overnight in the fridge before reheating. The texture won’t be quite as good as fresh, but it’s still tasty. The sauce might separate a little when it thaws, but stirring it while reheating fixes that problem.

My kids like eating the leftovers cold straight from the fridge. I think they’re weird, but they swear it’s good. I’ve never tried it myself because cold pasta doesn’t appeal to me, but if your family is into that, go for it. There’s no food safety issue with eating it cold as long as it’s been properly refrigerated. Just make sure it hasn’t been sitting out at room temperature for more than 2 hours before you put it away.

If you’re packing this for lunch, add a little extra sauce or some milk before you seal the container. The pasta absorbs a lot of liquid overnight in the fridge. What looks perfectly sauced at dinner will be dry by lunch the next day if you don’t add extra moisture. I learned this after bringing dry, sad pasta for lunch one too many times. Now I always add extra liquid and my reheated lunches are just as creamy as the original.

One thing I don’t recommend is leaving this in the slow cooker on warm for hours after dinner. The edges get crusty and the pasta keeps absorbing liquid until everything is dry. If you need to keep it warm for a party or something, that’s fine for an hour or two. But if you’re done eating, transfer the leftovers to containers and refrigerate them. Your future self will thank you when you have properly stored leftovers instead of dried out pasta stuck to the sides of your crock pot.

8) Try these Main Course next!

9) Crock Pot Buffalo Chicken Past