Crockpot Buffalo Chicken Pasta
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
This Crock Pot Buffalo Chicken Pasta is creamy, tangy, and delicious!
  • 1½ pound boneless skinless chicken breasts or thighs
  • 3 cups chicken broth
  • ½ cup buffalo wing sauce, divided (I used Sweet Baby Ray's Buffalo Wing Sauce)
  • 1 tablespoon dried ranch dressing mix
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 oz cream cheese
  • 1 cup shredded sharp cheddar
  • 16 oz linguine noodles
  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in slow cooker.
  2. Top with cream cheese and shredded cheese.
  3. Cover and cook on high for 4 hours or low for 8 hours.
  4. When chicken is done, shred with two forks in the slow cooker and add remaining ¼ cup Buffalo sauce to chicken and stir to combine.
  5. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  6. Break noodles in half and add to slow cooker, and stir well.
  7. Turn heat up to high for 30 to 45 minutes until noodles are fully cooked, stirring a few times during cooking to make sure noodles don't stick together.
  8. If the dish looks too dry while noodles are cooking, you can add a ¼ cup chicken broth to get it to the desired consistency. If things look too runny, mix a tablespoon of cornstarch with a tablespoon cold water and stir into the chicken and pasta.
  9. Garnish with parsley or cilantro, and enjoy!
Recipe by Funny Is Family at