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Slow Cooker Buffalo Chicken Alfredo Recipe

Buffalo sauce gives this Slow Cooker Chicken Alfredo a bold, tangy kick. The creamy sauce, tender chicken, and pasta cook together in the crock pot for an effortless, one-pot dinner.

Buffalo chicken alfredo pasta in a crock pot with a spoon scooping the pasta out of the crock pot

This recipe is perfect for nights when you want a comforting, flavorful meal without a lot of fuss. Everything goes into the slow cooker—vegetables, chicken, sauce ingredients, and later the pasta—so you can walk away and come back to a rich, creamy dinner that tastes like it simmered all day. The addition of buffalo sauce brightens the classic Alfredo flavors with tang and heat, balancing the cream and cheese for a dish that’s both comforting and exciting.

The proportions and simple steps make this recipe approachable for cooks of all levels. Use fresh vegetables if you like, or swap in frozen for convenience. You can also adjust the heat by varying the amount of buffalo sauce and cayenne. Leftovers reheat well and make great lunches, and you can easily scale the recipe up or down to feed a larger crowd or a smaller family.

Buffalo chicken alfredo on a plate with copper fork, on top of red and white striped towel with red crock pot in background

Can you cook chicken alfredo in a crock pot?

Yes. This recipe shows how to build a full chicken Alfredo in the slow cooker. Start by adding boneless, skinless chicken breasts along with diced carrots, celery, and red bell pepper. Pour in heavy cream, chicken broth, softened butter, and buffalo sauce. Season with garlic powder, crushed red pepper flakes, black pepper, onion powder, paprika, cayenne, and kosher salt.

Cook on low for 6–8 hours or on high for 3–4 hours until the chicken is cooked through and the vegetables are tender. Remove the chicken, shred it with forks, then return it to the slow cooker along with grated Parmesan cheese and the pasta. Replace the lid and cook an additional 30–40 minutes, or until the pasta is tender and the sauce is creamy and well combined.

Can you put uncooked noodles in a crock pot?

For this slow cooker Alfredo, yes—you can add uncooked pasta toward the end of cooking so it finishes in the hot sauce. Adding the dry noodles after shredding the chicken prevents them from overcooking while the chicken stews, and gives you evenly cooked pasta that absorbs the flavorful buffalo Alfredo sauce.

Buffalo chicken alfredo in a crock pot with carrots and red bell peppers, topped with fresh cilantro leaves, with a red spoon in the crock pot

Recommended kitchen tools for this Buffalo Chicken Alfredo recipe

  • Large slow cooker or crock pot (4–6 quart or larger works well)
  • Wooden spoon or heatproof silicone spatula for stirring
  • Two forks for shredding cooked chicken
  • Measuring cups and spoons

Love this Slow Cooker Chicken Alfredo? Try these other easy slow cooker meals

  • Slow Cooker Beef Ragu
  • French Onion Meatball Soup
  • Crock Pot Taco Soup
  • Slow Cooker Beef Barbacoa Tacos
  • Thai Peanut Chicken Noodles

Crock pot chicken alfredo on plate, with a fork wrapped in noodles lifting off the plate and red crock pot in background

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Slow Cooker Buffalo Chicken Alfredo

Summary: Buffalo sauce adds a bright, spicy note to a creamy chicken Alfredo. The sauce, chicken, and pasta all cook in the slow cooker for easy, hands-off preparation.

Servings: 8 people

Prep time: 15 minutes

Cook time: 3–8 hours (depending on low/high setting)

Total time: 3 hours 15 minutes to 8 hours 15 minutes

Author: Whitney Bond

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • 2 cups heavy cream
  • 1/2 cup butter, softened
  • 1 cup chicken broth
  • 1/2 cup buffalo sauce
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/2 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 cup grated Parmesan cheese
  • 1 lb pasta (fettuccine or linguine recommended)

Instructions

  1. Place the chicken breasts, diced carrots, diced celery, and diced red bell pepper into the slow cooker.
  2. Pour in the heavy cream and chicken broth, then add the softened butter and buffalo sauce. Sprinkle in garlic powder, crushed red pepper flakes, black pepper, kosher salt, onion powder, paprika, and cayenne pepper. Stir gently to combine the ingredients.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
  4. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  5. Add the grated Parmesan cheese and uncooked pasta to the slow cooker. Stir to combine so the pasta is submerged in the sauce.
  6. Replace the lid and continue to cook for 30–40 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  7. When the pasta is done, add the shredded chicken back to the crock pot, toss everything together, and adjust seasoning to taste. Serve hot.

Notes

  • Vegetarian option: Omit the chicken and add extra vegetables or a plant-based protein. The buffalo Alfredo sauce is flavorful on its own.
  • Gluten-free option: Use gluten-free pasta and confirm your buffalo sauce is gluten-free.
  • Adjusting heat: Reduce or increase the buffalo sauce and cayenne to suit your preferred spice level.
  • Make-ahead: Prepare through the shredding step, refrigerate, and add pasta when reheating for dinner if you need to plan ahead.

Nutrition facts (approximate per serving)

  • Calories: 651 kcal
  • Carbohydrates: 48 g
  • Protein: 26 g
  • Fat: 39 g
  • Saturated Fat: 24 g
  • Cholesterol: 157 mg
  • Sodium: 1278 mg
  • Fiber: 3 g