Mix well, and cook on low for 2-3 hours until the pasta is tender but not mushy.
Taste and add the remaining buffalo sauce to taste as needed.
Video
Notes
Use leftover chicken, or buy precooked rotisserie chicken, or precooked frozen chicken.
It's easiest to shred chicken when it is warm, so heat up refrigerated or frozen chicken before shredding.
If you don't have precooked or leftover chicken, place uncooked chicken in a baking dish and cook it in a preheated 350 degree oven for 30-40 minutes until done (the internal temperature reaches 165 degrees F).
You can substitute leftover turkey in this recipe as well.
The amount of time to cook until the pasta is done can depend on the slow cooker and the type of pasta. I like to use cellantani pasta because it holds up well in the crock pot.
Serve with blue cheese crumbles, blue cheese dressing, ranch dressing, or celery sticks on the side.