Ingredients
- 3 large chicken breast cubed
- 1.5 cups of chicken stock
- 1 packet of Ranch seasoning
- 1.5 tablespoons All Night seasoning (Or your favorite bbq seasoning)
- 1 tablespoon of garlic paste (or minced garlic)
- 80z of Cream cheese (room temp)
- 1/2 cup of Buffalo Sauce
- 8 ozs pasta noodles (cellentani or macaroni)
- 2 cups of shredded cheddar cheese
- 2 tablespoons chopped parsley or green onions for garnish
Instructions
- Cube chicken breast into large chunks and place into your slow cooker on high. Add chicken stock, garlic paste and season with 1 packet of ranch seasoning and All Night bbq seasoning.
- Allow the chicken to cook on high with the lid on for about 2 hours. The chicken should be shred apart tender. Take 2 forks and shred chicken while it's still in the slow cooker. Once the chicken is shredded, turn the slow cooker to low.
- Quickly boil your pasta of choice according to package instructions. Drain and then dump the pasta in with the chicken. Then add the cream cheese, buffalo sauce and shredded cheese. Stir all of that together until it is combined and the cheeses are melted through.
- Close the lid and cook on low for another 20 minutes before serving. You can also place the slow cooker on the warm setting if you will not be eating for a while. The Mac and cheese will stay warm all day long and is ready when you are!
- If the Mac and cheese becomes too thick in the slow cooker thin it out with a little milk by stirring in a few splashes at a time until your desired consistency. Garnish with parsley or green onions before serving.
Notes
*If the Mac and cheese becomes too thick in the slow cooker thin it out with a little milk by stirring in a few splashes at a time until your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side dish
- Method: Slow cooker
