Crock Pot Buffalo Chicken Pasta
A flavorful twist on classic comfort food, crock pot buffalo chicken pasta. A hassle-free, addicting dish that's perfect for busy days.
Servings: 4
Equipment
- slow cooker 6-7 quarts
- sharp knives
Ingredients
- 2 lbs chicken breasts, boneless *see notes
- 1 small white onion, diced
- 1 tsp dried dill
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 2 garlic cloves, minced
- 1 cup buffalo sauce *see notes
- 1 cup canned diced tomatoes
- ½ cup cream cheese
- ¼ cup sour cream *see notes
- ½ cup shredded cheese *see notes, use more as needed
- 4 Tbsp green onions, chopped for garnish
- 4-5 cup rigatoni or ziti
Instructions
- Set the slow cooker to high. In a small bowl, mix all the seasonings together. Set the chicken breasts on the bottom of the slow cooker, add seasoning and chopped onions.
- Add the diced tomatoes and juice over the chicken, the buffalo sauce and the cream cheese. Add sour cream last. Cook on high for 4 hours, or on low for 6 hours.
- Once chicken is cooked through and tender, using a fork, get the chicken out and let the excess juice drip off into the slow cooker. Place the chicken on a cutting board and cube or shred.
- Start to cook the pasta according to the pasta package. Taste the sauce, if it needs any adjustment, add it. (more salt or more seasonings)
- Add the cubed chicken back into the creamy buffalo sauce. Mix well and place lid back on until pasta is cooked al dente.
- Once pasta is cooked through, add it to the buffalo chicken mix with cheese and mix well. Serve warm and enjoy!
Notes
*chicken thighs will also work well.
*use a thick buffalo wing sauce, not a hot sauce. I use Primal Kitchen.
*sub plain greek yogurt for a healthier option. You can also sub mayonnaise.
*any cheese of choice will work. Mexican blend, colby jack or mozzarella are my top choices.
*to cut 150 calories per serving, you can serve this low carb over shredded cabbage or zoodles and skip the pasta.
Store leftovers in an airtight container in the refrigerator for up to 4 days or you can freeze for up to 2 months!
Nutrition
Serving: 1.25cups | Calories: 607kcal | Carbohydrates: 54g | Protein: 65g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 2811mg | Potassium: 1149mg | Fiber: 3g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 7mg | Calcium: 341mg | Iron: 3mg