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    Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Cheesy Buffalo Chicken Pasta

    Published: Jul 8, 2014 · Modified: Aug 12, 2021 by Jennifer · This post may contain affiliate links

    Slow Cooker Cheesy Buffalo Chicken Pasta

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    The most decadent, amazing and delicious meal to ever come out of your slow cooker! This Slow Cooker Cheesy Buffalo Chicken Pasta continues to get rave reviews! See why for yourself!

    Slow Cooker Cheesy Buffalo Chicken Pasta on a white plateOhhhh, I'm going to be such a bad influence right now. I mean, if you are trying to eat super healthy or stick to light salads for dinner you might want to look away. Except don't! Because we all need a little indulgence now and then, right? And this one is totally (and I mean TOTALLY) worth the splurge. Delicious, rich, cheesy, creamy and just the right amount of spicy.... Slow Cooker Cheesy Buffalo Chicken Pasta. Yes. In the slow cooker. Like every step of this recipe completed in the slow cooker. Have I convinced you yet?

    Slow Cooker Cheesy Buffalo Chicken Pasta on a white plate with a forkI don't indulge in pasta any too often. And when I do I usually eat a small helping and have lots of veggies or a side salad. Not here. No. I stuffed myself full of this yummy, gooey, cheesy pasta. And then started getting super pumped about the idea of sharing it with all of you!

    Can you cook pasta in a slow cooker?

    • Yes! Make sure to use regular (not gluten free, etc.) pasta
    • Keep an eye on it the first time you make it, it can quickly overcook
    • If it's not cooked enough, just add a little more liquid and let it cook a few minutes longer

    Slow Cooker Cheesy Buffalo Chicken PastaI'm a huge fan of anything buffalo chicken. I've mentioned once or twice (or a bazillion times) that it's only been in the last year or two that I discovered the wonderful spicy flavor and now I can't seem to stop myself. I hope you don't mind. I think I could eat it every day. I've found a couple of favorite sauces and still have lots of ideas for using them for dinners.

    Tips for making this buffalo chicken pasta for your family:

    • This recipe will make a bit 'ole pot of pasta. Like enough to serve at least six people. Unless you invite me to dinner. In which case I'll race you for seconds. I'm not feeding six people at my house and in fact I only fed three with this meal.
    • My three year old is not a fan of buffalo sauce. Yet. She ate microwaved mac and cheese and I only felt a little guilty. I know what I'm having for lunch!
    • If you want to heat some of this up for leftover just add a little splash of water or broth and it will be like the first time you ate it all over again.

    Slow Cooker Cheesy Buffalo Chicken Pasta piled high on a white plate

    Another tip on making pasta in the slow cooker:

    Just a little note on how this will all go down. You will cook everything but the pasta. Then in the last 30-60 minutes you will add the noodles.

    Try to be around at this point so you can walk by and give it a stir every now and then. Your noodles will cook evenly and you will be glad you gave your arm a little workout.

    Every time I've made pasta this way in the crockpot my noodles were perfectly done in exactly 45 minutes.

    Slow Cooker Cheesy Buffalo Chicken Pasta twirled on a white plate with a fork

    I also feel it's important to tell you that if you love things buffalo chicken you really need to try my slow cooker buffalo chicken chili!! Okay, now on the the recipe!

    Slow Cooker Cheesy Buffalo Chicken Pasta

    Slow Cooker Cheesy Buffalo Chicken Pasta

    Jennifer Draper
    The most decadent, amazing and delicious meal to ever come out of your slow cooker! This Slow Cooker Cheesy Buffalo Chicken Pasta continues to get rave reviews! See why for yourself!
    4.19 from 177 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 hrs
    Total Time 5 hrs 20 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 648 kcal

    Ingredients
      

    • 1 ½ pounds boneless skinless chicken
    • 3 cups chicken broth
    • ½ cup buffalo wing sauce (¼ cup now, ¼ cup later)
    • 1 tablespoon ranch dressing mix ( packet kind)
    • ½ teaspoon garlic powder
    • ¼ teaspoon celery salt
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 8 ounces cream cheese
    • 1 cup shredded sharp cheddar
    • 1 tablespoon corn starch + 1 tablespoon water
    • 16 ounces linguine noodles
    • Chopped cilantro for garnish optional

    Instructions
     

    • Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
    • Top with cream cheese and shredded cheese
    • Cover and cook on high for 4 hours or low for 8
    • When chicken is fully cooked remove to separate bowl and shred with two forks
    • Add remaining ¼ cup buffalo sauce to chicken and toss to coat
    • Set aside chicken
    • Whisk together corn starch and water and add to crock
    • Use a whisk and stir until cheese and cream cheese (which were added in step 2 and should now be soft and melted) are all combined and smooth
    • Break noodles in half and place in crock
    • Top with chicken and cover
    • Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
    • If noodles are not done you can add extra broth or water ¼ cup at a time
    • Garnish with cilantro if desired and serve immediately

    Notes

    I made this in my 5 quart crock. It wasn't full but it gave me plenty of room to stir.

    Nutrition

    Calories: 648kcalCarbohydrates: 62gProtein: 43gFat: 24gSaturated Fat: 12gCholesterol: 133mgSodium: 1319mgPotassium: 789mgFiber: 2gSugar: 3gVitamin A: 765IUVitamin C: 16.3mgCalcium: 199mgIron: 2mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer


     

    « Slow Cooker Chicken Stroganoff
    Slow Cooker Enchilada Pasta »
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    Comments

    1. Pollyanna Montgomery says

      May 11, 2020 at 5:52 pm

      We cook from scratch daily in my house. I found the end result of this meal to be flat. Had I known, I would have doctored this up a bit. Good starting ingredients but lacked flavor.

      Reply
    2. Grace says

      March 31, 2020 at 7:05 pm

      5 stars
      If I wanted to make this without the chicken how would I go about doing that?

      Reply
      • Jennifer says

        April 01, 2020 at 7:48 am

        Hi Grace! I haven't tested this recipe without the chicken to be certain, but I think you could simply leave it out and reduce cooking time to 1-2 hours on high.

        Reply
    3. Robin says

      March 27, 2020 at 6:20 pm

      5 stars
      I love this recipe!!! Do you know if this can be doubled and can you freeze leftovers?

      Reply
      • Jennifer says

        March 29, 2020 at 9:00 pm

        I'm so glad you love it! I don't really recommend this one for freezing as the pasta and dairy do not reheat well from frozen.

        Reply
    4. Sarah says

      February 15, 2020 at 1:51 pm

      4 stars
      Thanks! We make this regularly in our house! I personally don’t like seeing any pieces of cream cheese floating in my sauce, no matter how small, so I just heat the cream cheese ahead of time in a saucepan with the broth, buffalo sauce, and seasonings and whisk the crap out of it until it’s all well blended! Then I add it to the crockpot with the chicken for cooking (and then I add the cheese at the end after removing chicken to shred). So if you are having trouble with the cream cheese not melting, give it a try!

      Reply
    5. Lisa says

      January 02, 2020 at 5:03 pm

      Anybody try converting this over to instant pot instead of crock pot? Looks delicious but instant pot always works better for us.

      Reply
      • Jennifer says

        January 03, 2020 at 9:56 am

        I'm working on a conversion now actually! I ended up doubling the chicken, sauce and broth and cooking for 8 minutes on high pressure, then shredding the chicken and stirring in the cream cheese and 4 oz of shredded cheese.

        Reply
    6. Annika says

      December 17, 2019 at 10:45 pm

      Finally got around to making this the other day after wanting to try it for ages. I cut the recipe a bit as there are only two of us and I didn't have enough chicken. That also meant I cut down the stock. Unfortunately it was too late when I thought about cutting down the amount of pasta. I did have to add another 1/2 cup of stock to cook the pasta, but that's no worries and I know what I did wrong. It was delicious! Will definitely make it again and add more heat to it! Thank you!

      Reply
      • Jennifer says

        December 21, 2019 at 9:03 am

        Awesome!

        Reply
    7. Mona says

      November 17, 2019 at 4:44 pm

      5 stars
      The best ever!

      Reply
      • Jennifer says

        November 17, 2019 at 6:58 pm

        Awesome! Thank you!

        Reply
    8. Fawn Finchum says

      October 30, 2019 at 8:44 am

      I think the recipe looks amazing, however I am not a big fan of buffalo sauce, can you suggest a substitute?

      Reply
      • Jennifer says

        October 31, 2019 at 7:00 am

        You might enjoy this BBQ Chicken Pasta recipe instead!

        Reply
    9. Mareesa says

      July 30, 2019 at 5:16 pm

      5 stars
      I actually have added the cheese in the beginning each time I've made this! Although it appears as though I did it wrong, it's worked out each time! Actually got it cooking now, that's why I'm here to begin with 😊

      Reply
      • Jennifer says

        August 05, 2019 at 7:12 am

        Hooray! So glad you love it!

        Reply
    10. Shanti Mynatt says

      July 17, 2019 at 1:57 pm

      A little confused with the directions do I add the cheese in with the chicken before starting to cook meat or after the chicken is already shredded?

      Reply
      • Jennifer says

        July 29, 2019 at 10:54 am

        After the chicken is cooked and you remove it to shred, stir in cheese then add meat back in. Hope that helps!

        Reply
        • Andrea says

          September 10, 2019 at 7:26 am

          You should probably change the directions to state this. I thought it was weird that you would add cheeses so I looked for comments about it. Your directions say to add them then cook. I’m trying this for first time now.

          Reply
          • Hilary says

            September 24, 2019 at 1:44 pm

            Please update the direction. Numbers 2 and 8 are very confusing and I already put shredded cheese and cream cheese in the crock pot in the beginning... it’s too late to take them out... I hope it tastes good 😞

            Reply
            • Jennifer says

              September 25, 2019 at 7:31 am

              Will do ;). I hope it turned out great, you can truly make it either way and it should be totally fine.

            • Ashley says

              January 01, 2020 at 3:22 pm

              She still hasn’t change the recipe...I added the cheese with chicken (didn’t read the comments before 😡) now my cream cheese is lumpy and the cheese isn’t melting. So frustrating.

            • Jennifer says

              January 03, 2020 at 9:58 am

              Hi Ashley. I actually didn't change the instructions because this is actually how I make it. Either way works, and either way you need to whisk the cheese and cream cheese until smooth. It takes a few minutes and is just kind of the trade off for the ease of making in the slow cooker. I hope you were able to enjoy your dinner and I'm sorry you felt angry and frustrated!

        • Nicole Fraser says

          February 22, 2020 at 12:33 pm

          I'm confused. Your recipe says to add the cheese before cooking. Please clarify.

          Reply
          • Jennifer says

            February 25, 2020 at 7:18 am

            Added an additional note to help clarify that cheeses are added in step 2, but stirred and whisked well in step 8. Hope that helps!

            Reply
            • Gina says

              June 16, 2020 at 2:56 pm

              Hi. I am making this now. I put the chicken in with broth and Italian packet and salt pepper etc. it’s been cooking for about 30 min. Oh I added 1/4 buffalo sauce too. Do I cook this. Shred. Then put in cream cheese and let it cook/melt another hour? I don’t know when to add the cheeses. I’m scared I’ll mess it up. Thx Gina

            • Jennifer says

              June 16, 2020 at 6:11 pm

              You can add the cheese in the beginning or simply let the cream cheese come to room temp and stir in the cheeses at the end. Totally up to your preference but either will work out just fine! Enjoy!

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    Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

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