Lightened Up Slow Cooker Buffalo Chicken Pasta
Serves: 10
  • 1 (1.75 lb) package Gold’n Plump® boneless, skinless chicken thighs (trimmed according to preference)
  • ½ tsp celery salt
  • ½ tsp ground black pepper
  • 1 clove garlic, minced
  • 3½ C low-sodium chicken stock, divided
  • ½ C buffalo sauce, divided
  • 8 oz ⅓ of the fat (Neufchatel) cream cheese, cubed
  • 16 oz whole wheat or protein enriched pasta
  • 1 C chopped green bell pepper
  • ½ C shredded sharp cheddar cheese
  • ½ C feta cheese crumbles, divided
  • 3 tbsp sliced green onion
  • chopped cilantro or parsley, for garnish
  1. Place chicken thighs in a single layer in slow cooker. Sprinkle with celery salt and black pepper. Top with garlic, 3 cups chicken stock, and ¼ cup buffalo sauce. Swirl the liquid a bit to incorporate the buffalo sauce into the chicken stock. Top with cubes of cream cheese.
  2. Cook for 2-3 hours on high or 5-6 hours on low, or until internal temperature of chicken reaches 165 degrees Fahrenheit.
  3. Remove chicken from slow cooker. Add in remaining ½ cup chicken stock and ¼ cup buffalo sauce to slow cooker. Whisk until cream cheese is fully incorporated into liquid.
  4. Cut chicken into small pieces. Return to slow cooker. Stir in pasta and bell pepper.
  5. If cooking at low heat, turn slow cooker to high. Cook for 30-60 minutes, or until pasta is done. Check doneness of pasta and stir every 15 minutes to make sure that the edges get cooked as well as the center.
  6. Turn off heat. Sprinkle with cheddar cheese, ¼ cup feta cheese, and green onion. Cover and let sit until cheese is melted.
  7. Stir to incorporate melted cheese. Serve with remaining ¼ cup feta cheese and chopped cilantro/parsley.
  8. Store leftovers in the refrigerator.
Recipe by A Kitchen Addiction at