Servings: 6 people
Ingredients
- 1 lb chicken breast
- 1/2 tsp each of salt, pepper, paprika, garlic powder
- Buffalo Wild Wings Parmesan Garlic Sauce
- 8 oz of elbow macaroni noodles
- 2 cups of whole milk
- 2 1/2 cups Colby Jack cheese
- 8 oz cream cheese
- Parmesan cheese
- Parsley
Instructions
- Add chicken, salt, pepper, paprika, and garlic powder to a slow cooker. Add just enough of the Parmesan Garlic sauce to cover the chicken.
- Cook on low for about 4 hours or until the chicken reaches 165 degrees. Shred or chop up chicken and add it back to the crockpot. Add a little bit more Parmesan garlic sauce to the chicken if desired.
- Boil macaroni in a pot of water for about 3 minutes and drain. This will not fully cook the pasta.
- In the crock pot combine the chicken with macaroni, milk, Colby Jack cheese, and cream cheese. Stir everything together and cook on low for about an hour (I stir at least a few times during this hour).
- Top with Parmesan cheese and parsley. Enjoy!
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