Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast
  • 2 cups chicken broth
  • 1/2 cup buffalo wing sauce ((start with 1/4 and add more to taste when done))
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 8 ounces shell pasta
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 6 oz shredded colby jack cheese

Instruction

  • Add chicken, broth, buffalo sauce and seasonings to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred fully cooked chicken with forks and return to crock
  • Add uncooked pasta and stir to combine
  • Cover and cook pasta on high for 30-45 minutes until fully cooked (if needed you can add additional water 1/4 cup at a time for any uncooked noodles and stir)
  • In saucepan over medium high heat melt butter
  • Whisk in flour
  • Slowly pour in milk while whisking until smooth
  • Bring to simmer for 4-6 minutes until sauce thickens enough to stick to a spoon (it will be just a little thinner than most cheese sauces)
  • Remove from heat and whisk in cheese until melted and smooth
  • Add cheese sauce to slow cooker and stir to combine
  • Serve immediately