Slow Cooker Buffalo Chicken Pasta
Easy Slow Cooker Buffalo Chicken Pasta has all your favorite flavors of Buffalo Dip in a yummy gluten free pasta dish!
Servings: 6 servings
- 1 1/2 pounds chicken
- 1 cup chicken broth
- 1/2 cup Frank’s Red Sauce
- 8 oz cream cheese cut into chunks
- 1 cup shredded cheese I used a mixture of mozzarella and cheddar
- 2 tablespoons butter
- 8 oz gluten free rotini pasta
Pour chicken broth, Frank’s Red Hot sauce, and spices to the slow cooker. Mix together.
Add chicken to slow cooker and coat with sauce.
Add cream cheese on top of chicken.
Cook on low for 4 hours or high for 2 2/12 hours.
Start boiling water 30 minutes prior to serving.
Whisk together liquid in slow cooker to fully incorporate cream cheese into sauce.
Add 2 Tablespoons butter and 1 cup shredded cheese. Put lid back on to let cheese and butter melt. Whisk one more time prior to adding pasta.
Add pasta to slow cooker and mix to combine.
Top with blue cheese and celery if desired.
Calories: 438kcal | Carbohydrates: 30g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1059mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 1mg