Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breasts
  • 2 cups chicken stock
  • 1/2 cup Buffalo sauce (I use Frank's Buffalo Sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 8 oz pasta shells, uncooked
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk
  • 6 oz shredded colby jack cheese or cheddar cheese
  • salt and pepper

Instruction

  • Season the chicken breasts with salt and pepper on both sides.
  • Place the seasoned chicken breasts into the slow cooker.
  • In a liquid measuring cup, mix the chicken stock and Buffalo sauce with the garlic powder, onion powder and celery salt. Pour over the chicken.
  • Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
  • Shred the cooked chicken with two forks, then return to crock.
  • Add uncooked pasta and stir to combine. Cook for 40 minutes until the pasta is al dente.