Crockpot Buffalo Chicken Spaghetti is an easy weeknight dinner the whole family loves!
Buffalo Chicken Spaghetti
Crockpot meals are always some of my favorites because they are usually affordable and are also so easy to put together! This Buffalo Chicken Spaghetti that is made in the crockpot is delicious and is a fun twist on spaghetti! It costs about $10 to make, which is great! The spicy buffalo sauce goes perfectly with the creamy sauce. My whole family loves this one and to make sure my kids will even eat it, we use mild buffalo sauce!
To make this delicious and simple meal, start by getting out your crockpot and turning it on low. Then, add in 2 chicken breasts or about 1 lb of chicken to the slow cooker. Add in ½ teaspoon each of salt and pepper, 1 teaspoon each of onion powder and paprika, and 1 tablespoon of ranch seasoning on top of the chicken. Now add in 1 tablespoon of minced garlic, and the can of cream of chicken and cream of celery to the slow cooker. Pour in the can of rotel and ½ cup of buffalo sauce on top and stir everything together well. Next, just place the lid on the slow cooker and cook for about 4-6 hours on low. About 20 minutes until dinner time, take the chicken out of the slow cooker and cube into small pieces and return to the crockfpot. Next, stir in ¼ cup of sour cream and 2 cups of shredded cheese in the slow cooker. I used Colby Jack cheese but you can use your favorite shredded cheese! Add the lid back onto the crockpot to let all that cheese melt. Then, cook 1 lb of spaghetti according to the directions on the package, and drain and add into the slow cooker. Mix everything together well and now you’re ready to serve!
If you’re tired of traditional spaghetti nights in your house, try out this buffalo chicken spaghetti recipe to switch it up! This recipe never disappoints and I love that you pretty much just throw everything into the Crockpot and that there isn’t much prep work to this meal. We make this throughout the week on those days where we know we won’t feel like standing in the kitchen cooking that evening. The buffalo sauce really takes this recipe to the next level. This is great served with garlic bread and a delicious salad! Try this dish out, I hope you love it!
Helpful Tips and Frequently Asked Questions
Use mild buffalo sauce to cut down on some of the spice if desired. I used mild so my kids could eat it!
Use your favorite type of cheese in this recipe. I used Colby Jack but mild or sharp cheddar or even mozzarella cheese would be great too!
The can of rotel does not need to be drained prior to adding to the slow cooker.
Can be topped with green onions prior to serving if desired.
If you run out of spaghetti noodles, angel hair pasta can be substituted.
- 2 chicken breasts
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder and paprika
- 1 TBSP of ranch seasoning
- 1 can of cream of chicken
- 1 can of cream of celery
- 1 10 oz can of Rotel
- 1/2 cup of buffalo sauce
- 1 TBSP of minced garlic
- 2 cups of shredded cheese I used Colby Jack
- 1/4 cup of sour cream
- 1 lb of spaghetti
- add chicken breasts, seasonings, minced garlic, cream of chicken & celery soups, Rotel, and buffalo sauce to a slow cooker and stir
- cook on low for about 4-6 hours
- stir in sour cream and shredded cheese
- cook spaghetti according to the directions on the package, drain, and add to slow cooker
- mix everything together well and serve