Buffalo sauce was invented in 1964 when Teressa Bellissimo ran out of chicken wings and tossed them in hot sauce.
Creamy Low Carb Slow Cooker Buffalo Chicken Pasta
Dive into a bowl of our mouthwatering Creamy Buffalo Chicken Pasta, where tender chicken mingles with zesty buffalo sauce and a rich, velvety cheese blend—all whipped up effortlessly in your slow cooker! This low-carb delight is not just a meal; it’s an experience that will have your taste buds dancing. Get ready to savor every creamy bite without the guilt!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 3 chicken breasts
🥛Dairy & Eggs(2)
- 1 cup shredded cheddar (240 ml)
- 1 block cream cheese
🫙Pantry Staples(1)
- 8 oz low carb pasta, boiled & drained (227 g)
🧂Spices & Seasonings(1)
- 1 packet ranch seasoning
📦Other(1)
- 2 cups buffalo sauce (480 ml)can swap 1 cup for chicken broth or ranch dressing
👨🍳 Instructions
- 1
Cook all ingredients except the cheddar and pasta in a slow cooker on high for 3-4 hours.
- 2
Shred your chicken, then add the pasta and cheddar. Stir and cover until the cheese melts. Enjoy!
💡 Pro Tips
- ✓Cook your low-carb pasta (shirataki or hearts of palm) separately and add it in the final 10 minutes to prevent it from becoming mushy, as these alternatives break down faster than wheat pasta in slow cookers.timing10 minutes
- ✓Temper your buffalo sauce by mixing it with 2-3 tablespoons of the hot cooking liquid before adding to prevent the dairy from breaking due to acid shock from vinegar-based hot sauce.technique2-3 tablespoons
- ✓Use block cheddar and grate it yourself rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that prevent smooth melting and can create a grainy texture.ingredient
- ✓Add cream cheese at 165°F or below after shredding the chicken to prevent separation, as higher temperatures cause the proteins to curdle and create a lumpy sauce.technique165°F
- ✓Reserve 1/4 cup of the cooking liquid before adding cheese to thin the sauce if needed, as slow cooker evaporation rates vary and you may need to adjust consistency.timing1/4 cup
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Buffalo sauce was invented in 1964 when Teressa Bellissimo ran out of chicken wings and tossed them in hot sauce.
Creamy Low Carb Slow Cooker Buffalo Chicken Pasta
Dive into a bowl of our mouthwatering Creamy Buffalo Chicken Pasta, where tender chicken mingles with zesty buffalo sauce and a rich, velvety cheese blend—all whipped up effortlessly in your slow cooker! This low-carb delight is not just a meal; it’s an experience that will have your taste buds dancing. Get ready to savor every creamy bite without the guilt!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 3 chicken breasts
🥛Dairy & Eggs(2)
- 1 cup shredded cheddar (240 ml)
- 1 block cream cheese
🫙Pantry Staples(1)
- 8 oz low carb pasta, boiled & drained (227 g)
🧂Spices & Seasonings(1)
- 1 packet ranch seasoning
📦Other(1)
- 2 cups buffalo sauce (480 ml)can swap 1 cup for chicken broth or ranch dressing
👨🍳 Instructions
- 1
Cook all ingredients except the cheddar and pasta in a slow cooker on high for 3-4 hours.
- 2
Shred your chicken, then add the pasta and cheddar. Stir and cover until the cheese melts. Enjoy!
💡 Pro Tips
- ✓Cook your low-carb pasta (shirataki or hearts of palm) separately and add it in the final 10 minutes to prevent it from becoming mushy, as these alternatives break down faster than wheat pasta in slow cookers.timing10 minutes
- ✓Temper your buffalo sauce by mixing it with 2-3 tablespoons of the hot cooking liquid before adding to prevent the dairy from breaking due to acid shock from vinegar-based hot sauce.technique2-3 tablespoons
- ✓Use block cheddar and grate it yourself rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that prevent smooth melting and can create a grainy texture.ingredient
- ✓Add cream cheese at 165°F or below after shredding the chicken to prevent separation, as higher temperatures cause the proteins to curdle and create a lumpy sauce.technique165°F
- ✓Reserve 1/4 cup of the cooking liquid before adding cheese to thin the sauce if needed, as slow cooker evaporation rates vary and you may need to adjust consistency.timing1/4 cup