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Slow Cooker Cheesy Buffalo Chicken Pasta

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!

Plate of linguine pasta with buffalo chicken sauce

Slow Cooker Cheesy Buffalo Chicken Pasta

Jennifer Draper
This one won’t be for the calorie-conscious, but it WILL be one of the most decadent and delicious meals you ever make in your slow cooker! Cheesy Buffalo Chicken Pasta gets rave reviews time after time. A bowl (or two) of this cheesy, creamy pasta will satisfy all your carb cravings.
4.21 from 182 votes
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 653 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken
  • 3 cups chicken broth
  • 1/2 cup buffalo wing sauce 1/4 cup now, 1/4 cup later
  • 1 tablespoon ranch dressing mix from a packet
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon cornstarch + 1 tablespoon water
  • 16 ounces linguine noodles
  • Chopped cilantro for garnish optional

Instructions
 

  • Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in slow cooker.
  • Top with cream cheese and shredded cheese.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • When chicken is fully cooked, remove it from slow cooker and shred with two forks in separate bowl.
  • Add remaining 1/4 cup of buffalo sauce to chicken and toss to coat. Set chicken aside.
  • Whisk together cornstarch and water and add mixture to slow cooker.
  • In slow cooker, use a whisk to stir melted cheese and softened cream cheese (added in step 2) until all ingredients are combined and smooth with no lumps.
  • Break noodles in half and place in slow cooker.
  • Top noodles with shredded chicken and cover.
  • Turn slow cooker on high for an additional 30-60 minutes until noodles are fully cooked. Stir noodles 3-4 times during cooking with tongs or a large fork.
  • If noodles are not done after 30-60 minutes, add extra broth or water, 1/4 cup at a time or as needed.
  • Optional: Garnish pasta with fresh cilantro and serve immediately.

Notes

  • Store leftovers in the fridge for up to 3 days. To reheat, add a splash of broth or water to help the sauce to be smooth.
  • When making pasta in the slow cooker, your best results will come if you use tongs or a large fork to stir occasionally.
  • Reduce the spice level by using less buffalo sauce or a milder wing sauce.

Nutrition

Calories: 653kcalCarbohydrates: 64gProtein: 43gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 130mgSodium: 1324mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 763IUVitamin C: 16mgCalcium: 198mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer


 

317 Comments

  1. I am using rotisserie chicken. Will this be fine to make on the stove? Would I need to adjust anything besides when I add the chicken?

  2. 5 stars
    Fantastic recipe. The first time I made I followed the recipe,except I cut the wing sauce in half for the gentler palates. It was great! But the linguini did stick. Today I used egg noodles….turned out beautifully! I also used leftover shredded chicken and cut my cook time in half.

  3. This sounds tasty and I think the majority of my household would like it. However several of us have to watch sodium count. Any idea what it would be for the average serving?

    1. The sodium count per the nutrition calculator is 1319 per serving. You could adjust ingredients to see if that helps reduce it for you, such as the using a homemade or low sodium ranch, buffalo sauce, broth, etc.

  4. I live in Buffalo and don’t know what Buffalo sauce is. Here we use Frank’s red hot sauce for wings etc. would this work? Also, we don’t use ranch for anything such as wings. We use blue cheese. Can I sub that?

    1. If it’s the wing sauce, yes. Otherwise most grocery stores carry other brands labeled buffalo or wing sauce. The ranch called for in this recipe is a dry seasoning, so blue cheese would not be a good substitute.

  5. I made this tonight and on a whim even though I didn’t have celery salt but I had everything else and it was DELICIOUS. When I started this dish I planned on boiling the penne separately so I reduced the chicken stock as was told to another reviewer (I did 1.5 cup of chicken stock) well guess what ….. changed my mind after removing the chicken and added about 1 cup more of chicken stock and threw in the penne and turnt the heat to high, it took roughly 40minutes to cook the penne and I did not need the water or cornstarch (it was thick) …

    Yummy recipe thank you!

  6. 5 stars
    I absolutely love this recipe. The only issue that I have is the pasta. It clumps together when it cooks. If I cook the pasta separately, how much of the chicken broth would I need to remove from the crockpot portion of the recipe?

    1. Hey Reyna! I’m so glad you love it! Pasta in the slow cooker can stick together sometimes. I haven’t tested cooking this one separately, but my best guess would be to use 1 to 1 1/2 cups of broth instead of 3.

  7. Great and easy recipe! Used Franks Hot Buffalo Sauce and it was very hot – but we love buffalo so it wasn’t a problem for us. I used penne and let cook for 20 minutes at the end instead and it turned out great.

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