Slow Cooker Buffalo Chicken Penne

This week's recipe is not one of my tried and true recipes, this is a new one! I got it last week from a friend on Facebook, and thought that it sounded so delicious, that I simply had to try it ASAP. So I threw it in my pot this weekend, and it is so tasty. My husband LOVED it. It is a bit of an untraditional crock pot recipe, and it does have a bit of a kick to it. But there is enough "cooling" ingredients to bring the kick down a bit. And you can control the hotness of it by what wing sauce you choose to use. I used Frank's Red Hot Wing Sauce. To cut some fat, I used light sour cream and light ranch dressing, worked fine. I also didn't put any salt in. My 2 year old gobbled it up, so if he can handle the heat, you know it isn't THAT bad! This one is great for football Sundays.

Slow Cooker Buffalo Chicken Penne

2-3 boneless skinless chicken breasts (about 1 lb, thawed and chopped bite size)
1 medium onion (chopped finely)
1 can Cream of Chicken Soup
3/4 cup Buffalo Wing Sauce
1/2 cup Ranch Dressing
1 cup Sour Cream
1/8 tsp of Salt
1/2 to 1 tsp of Black Pepper (to taste)
1 cup Mozzarella Cheese
1 lb. Penne Pasta (cooked)

Use a 5-quart slow cooker. I used my 7 quart, and I shouldn't have, things got a bit burned along the edges. Place in the chopped up chicken and diced onion. Mix together the cream of chicken soup, buffalo wing sauce, salt and pepper. Pour over chicken and onion. Stir. Cook on low for 7 hours.

Once 7 hours is up... start to boil water for the pasta. At this point add the sour cream, cheese and ranch dressing to the slow cooker. Mix well. Continue to cook on low while the pasta cooks.

When the pasta is al dente. Drain. Mix into the buffalo chicken sauce. Let stand 5 minutes. Enjoy on it's own or with a few slices of garlic bread!