Buffalo Chicken Mac and Cheese with Onions

Serves 8 in about 5 hours. The pot starts with ranch dressing mix, then rotini pasta.

Ingredients

• 2 pounds chicken breasts (boneless-skinless)
• 1 1-ounce packet ranch dressing mix
• 1 cup buffalo wing hot sauce
• 3 cups low sodium chicken broth
• 12 ounces uncooked rotini pasta
• 3 cups shredded cheddar cheese, divided
• 4 ounces cream cheese
• 1 cup cottage cheese
• Green onions, chopped
• Crumbled blue cheese
• More buffalo hot sauce

Method

1. To the slow cooker, add the chicken breasts, ranch dressing mix, buffalo sauce, and chicken broth.
2. Put a lid on and cook on Low for 3-5 hours, or High for 2-4 hours. Or until the chicken is done.
3. Shred the chicken (or cube it), and add back into the slow cooker.
4. Tip in the uncooked pasta, half of the shredded cheddar cheese, cream cheese, and cottage cheese. Put a lid on and cook on High (not Low) for about 1 hour, or until the pasta is cooked to your liking.
5. Mix in the remaining half of the shredded cheddar cheese.
6. Plate garnished with green onions, crumbled blue cheese, and extra hot sauce drizzled on top0 as desired.

More slow cooker ideas are in the slow cooker collection.