Cut the chicken breasts into bite-size pieces and place them in the bottom of your crock pot.

If you prefer shredded chicken to cubes chicken just place the chicken breasts into the crock pot whole and shred them after they're cooked.

Add the 2 tablespoons of butter into the crock pot with the chicken.

Pour in ¾ cup of the buffalo sauce and sprinkle with garlic powder, onion powder, smoked paprika and black pepper.

Add the sliced bell pepper and onion to the crock pot.

Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, or until the chicken reaches an internal temperature of 165°F.

If you don't want to add mushrooms then skip this step. While the chicken cooks, sauté the mushrooms in 2 tablespoons of butter or olive oil over medium-high heat.

Cook for about 5–7 minutes, stirring occasionally, until the mushrooms are nicely browned and most of their moisture has cooked away.

Once the chicken is cooked, add the softened cream cheese and chicken broth to the crock pot. Stir until the cream cheese melts into the buffalo sauce and creates a creamy sauce. Add the remaining ¼ cup buffalo sauce and stir.

While the sauce comes together, cook the pasta according to the package directions until just al dente. Drain the pasta well.

Stir the sautéed mushrooms into the buffalo chicken mixture. Add the shredded provolone and mozzarella and stir until the cheese is melted and everything is creamy and combined. Finally, add the cooked pasta to the crock pot.

Gently stir until all of the pasta is coated in the creamy buffalo chicken cheesesteak sauce. Taste and add more buffalo sauce if you'd like more heat.

Spoon the Crock Pot Buffalo Chicken Cheesesteak Pasta into bowls and top with sliced green onions or fresh parsley. For an extra buffalo kick, drizzle a little more buffalo sauce over the top. A drizzle of ranch dressing would also be delicious!