Here’s a recipe I adapted from slowcookeradventures.com:
Buffalo Chicken Pasta
WHAT YOU NEED:
- 4 boneless skinless chicken breasts (approx. 2 lbs.), uncooked, seasoned with salt, pepper, and garlic powder
- 2 cans Cream of Chicken soup (do not add water)
- 1 c. Frank’s Red Hot Buffalo Wing Sauce
- 1/2 red onion, chopped
- 2 c. sour cream
- 1/2 c. ranch dressing
- 1 c. mozzarella cheese
- 1 box (1 lb.) penne pasta
WHAT YOU DO:
In slow cooker, add chicken, soup, wing sauce, and onion. Mix well then cover. Cook 3-4 hrs on HIGH or 7-8 hrs on LOW. Partway through, shred chicken with a fork (or cut into small pieces if you prefer).
Approx. 15-20 mins before serving, boil the pasta according to instructions on box and drain. To the slow cooker, add sour cream, ranch dressing, and mozzarella cheese. Add pasta noodles and stir until mixed. Let sit a few minutes then serve.
If you’re a fan of all things buffalo like me, check out these recipes: