Ingredients for Crock Pot Buffalo Chicken Pasta Slow Cooker
- Chicken Breast
- Cream Of Chicken Soup
- 1/2 cup (or more!) hot wing sauce
- Mozzarella Cheese
- Blue Cheese
- 1/2 cup sour cream
- Penne
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How to Make Crock Pot Buffalo Chicken Pasta Slow Cooker
- Season 1.5 lbs boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Place chicken in your slow cooker.
- Pour in 1 (10.75 ounce) can condensed chicken soup and 1/2 cup (or more!) hot wing sauce. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
- Shred the chicken directly in the slow cooker using two forks. Stir in 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, and 1/2 cup sour cream. Turn off the slow cooker and let it sit for 10 minutes to melt the cheeses.
- Cook 1 lb pasta according to package directions. Drain well.
- Add the cooked pasta to the slow cooker. Stir gently to combine the chicken, sauce, and pasta.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
17g
Fat
116g
Carbs
24g