Mediterranean Crock Pot Buffalo Chicken Pasta
This Mediterranean Crock Pot Buffalo Chicken Pasta is a bold, spicy, and creamy pasta dish that blends the zesty heat of Buffalo chicken with the savory richness of Mediterranean ingredients. It’s slow-cooked to perfection with tender shredded chicken, a flavorful sauce, and topped off with crumbled feta, olives, and fresh herbs. The crock pot does all the work—perfect for busy weeknights or feeding a crowd!
Prep Time: 10 minutes
Cook Time: 3–4 hours (on high) or 6–7 hours (on low)
Total Time: 3.5–7.5 hours
Servings: 6
Ingredients
For the Crock Pot:
1.5 lbs (680g) boneless, skinless chicken breasts or thighs
1 cup Buffalo sauce (like Frank’s RedHot)
4 oz (1/2 block) cream cheese (regular or light)
1/2 cup Greek yogurt or sour cream
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper, to taste
To Stir in Before Serving:
8 oz (about 2 1/2 cups) uncooked pasta (penne or rotini)
3 cups low-sodium chicken broth (for cooking pasta)
1/2 cup crumbled feta cheese
1/2 cup chopped kalamata olives
1/2 cup cherry tomatoes, halved
Fresh parsley or dill, for garnish
Optional: baby spinach or arugula (1–2 cups)
Instructions
Add to Crock Pot:
Place chicken in the bottom of the crock pot.
Top with Buffalo sauce, cream cheese, Greek yogurt, and seasonings (garlic powder, onion powder, paprika, salt, and pepper).
Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and cooked through.
Shred the Chicken:
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well to combine with the sauce.
Cook the Pasta:
Stir in the uncooked pasta and chicken broth. Mix well.
Cover and cook on high for 20–30 minutes, stirring once halfway, until the pasta is tender and the sauce thickens. (Add more broth if needed.)
Finish the Dish:
Stir in feta, olives, and tomatoes.
If using spinach or arugula, stir it in now until wilted.
Taste and adjust seasoning as needed.
Serve:
Garnish with fresh parsley, dill, or extra feta if desired.
Serve hot and enjoy!
Tips
Use whole wheat or gluten-free pasta to match dietary needs.
Stir pasta once or twice during cooking to prevent sticking.
Add extra broth gradually if the pasta absorbs too much liquid too quickly.
Cream cheese tip: Cube it before adding to help it melt evenly.
Want it creamier? Stir in extra Greek yogurt or a splash of milk before serving.
Variations
Protein Swaps:
Use rotisserie chicken for a faster version—just skip to the pasta step.
Try ground chicken or turkey, browned before adding.
Mediterranean Additions:
Artichoke hearts, sun-dried tomatoes, or roasted red peppers.
Replace feta with goat cheese for a creamy tang.
Vegan Option:
Use shredded jackfruit or plant-based chicken, dairy-free yogurt and cream cheese, and vegan feta.
Q&A
Q: Can I use precooked pasta?
A: You can, but it may get mushy. Best to cook the pasta directly in the slow cooker for better texture.
Q: How spicy is this dish?
A: It’s medium-spicy. Adjust Buffalo sauce to your heat preference, or use a mild version.
Q: Can I make this ahead of time?
A: Yes! Store in the fridge for up to 4 days. Reheat with a splash of broth or milk.
Q: Is this freezer-friendly?
A: Yes, but the texture of pasta may soften. For best results, freeze without pasta and cook fresh when ready.
Nutrition (per serving – approx.)
Calories: 420
Protein: 32g
Carbs: 32g
Fat: 18g
Fiber: 3g
Sugar: 4g
Sodium: 980mg
Note: Nutrition values vary based on brand and portion size.
Conclusion
This Mediterranean Crock Pot Buffalo Chicken Pasta is a spicy, creamy, and savory crowd-pleaser that brings together the boldness of Buffalo chicken with the fresh, briny depth of Mediterranean flavors. It’s hands-off, hearty, and ideal for weeknights, meal prepping, or gatherings. Whether you’re a fan of fusion meals or just need an easy crock pot dinner, this dish delivers big flavor with minimal effort.