Slow Cooker Buffalo Chicken Pasta
Creamy buffalo wing sauce served over pasta. Awesome recipe and so so simple. I don't use straight hot sauce. I call a nearby pizza place. Usually they are willing to sell a cup of their wing sauce for like $.50. If you aren't crazy about spicy foods don't be too shy, the ingredients cut out a lot of the kick from the hot sauce without hurting the flavor
Creamy buffalo wing sauce served over pasta. Awesome recipe and so so simple. I don't use straight hot sauce. I call a nearby pizza place. Usually they are willing to sell a cup of their wing sauce for like $.50. If you aren't crazy about spicy foods don't be too shy, the ingredients cut out a lot of the kick from the hot sauce without hurting the flavor
- Carbohydrate 82.9175260278019 g
- Cholesterol 326.91495753776 mg
- Fat 56.2457391326403 g
- Fiber 0.415100010409951 g
- Protein 99.8913947643019 g
- Saturated Fat 13.2745857465717 g
- Serving Size 1 1 Serving (797g)
- Sodium 3783.16375407552 mg
- Sugar 82.5024260173919 g
- Trans Fat 5.79011152236666 g
- Calories 1257 calories
Step-by-step
- In the crock pot add the cubed chicken, cream of chicken soup, and the wing sauce.
- Place on low for 4 hours or on high for 2-2.5 hours.
- About 20 minutes before done time start to cook the pasta as directed on the box.
- Also 20 minutes before done time, add the bleu cheese and sour cream and stir through.
- When done just serve the chicken and sauce over the pasta.
Traditional buffalo wing preparations rely on a vinegar-forward cayenne pepper sauce tossed strictly with fried poultry and crisp celery sticks. This slow cooker rendition trades deep-frying for long, gentle braising while coating pasta in a rich dairy emulsion. Transforming the original formulation for specific dietary needs requires careful ingredient mapping.
Managing Dairy and Gluten Substitutions
Boneless chicken breasts release significant moisture during a four-hour low heat cycle. To replace the cream of chicken soup and sour cream without thinning the sauce, use a one-to-one ratio of thick unsweetened coconut cream combined with unflavored plant-based yogurt. Spiral pasta made from chickpea or red lentil flour holds the heavy sauce better than fragile brown rice noodles. Boil these alternative pastas for exactly seven minutes to prevent structural collapse when combined with the hot meat.
- Stir the bleu cheese dressing in during the final twenty minutes to prevent protein separation and oil pooling.
- Store leftovers in an airtight glass container for up to three days at four degrees Celsius.
- Reheat portions gently on the stovetop over medium-low heat with a splash of broth to reconstitute the sauce.
