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Creamy Crockpot Buffalo Chicken Pasta Salad

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A creamy, spicy, and cooling buffalo chicken pasta salad made in a crockpot, perfect for potlucks and gatherings. This easy recipe combines tender buffalo chicken with pasta and a tangy creamy dressing for a crowd-pleasing dish.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 3/4 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 3 cups uncooked elbow macaroni
  • 1 cup full-fat mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup sliced green onions
  • 1 teaspoon garlic powder
  • Salt and freshly cracked pepper to taste
  • 1 tablespoon lemon juice
  • Optional: 1/4 cup blue cheese crumbles

Instructions

  1. Place the chicken breasts in the crockpot and pour buffalo sauce evenly over the top. Cover and cook on low for 3 to 4 hours until chicken is tender and shreds easily. Check after 3 hours to avoid overcooking.
  2. About 30 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions (7-9 minutes) until al dente.
  3. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely.
  4. Remove the chicken from the crockpot and shred with two forks or shredding tools. Return shredded chicken to the crockpot to keep warm and mix with remaining buffalo sauce.
  5. In a medium bowl, whisk together mayonnaise, sour cream, garlic powder, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  6. In a large mixing bowl, combine shredded buffalo chicken, cooked pasta, celery, green onions, and shredded cheddar cheese. Pour the creamy dressing over and toss gently to coat evenly.
  7. Cover and refrigerate for at least 1 hour before serving to let flavors meld. Sprinkle blue cheese crumbles on top just before serving if desired.

Notes

Check chicken after 3 hours to avoid drying out. Rinse pasta under cold water to stop cooking and prevent mushiness. Chill salad for at least 1 hour before serving for best flavor. Can bake chicken at 375°F for 25-30 minutes if no crockpot is available. For dairy-free, substitute mayo and sour cream with avocado mayo or coconut yogurt. Use gluten-free pasta for gluten-free version.

Nutrition

Keywords: buffalo chicken, pasta salad, crockpot recipe, potluck recipe, creamy pasta salad, slow cooker chicken, buffalo sauce, easy dinner

Find it online: https://hungermind.com/creamy-crockpot-buffalo-chicken-pasta-salad-recipe-easy-potluck-favorite/