Directions
- 1Pour two bottles of Parmesan garlic buffalo wild wing sauce into the crock pot.
- 2Place four large chicken breasts (about 3 lbs) on top of the sauce in the crock pot.
- 3Add two 8 oz blocks of cream cheese on top of the chicken and sauce.
- 4Add two cans of Rotel on top.
- 5Pour one 14 oz can of chicken broth over the ingredients to loosen the sauces and Rotel.
- 6Add about one cup of Parmesan cheese; mozzarella can be used as an alternative.
- 7Season with garlic salt (or garlic powder for less sodium), black pepper, and onion powder.
- 8Put the lid on the crock pot and cook on high for 4 hours.
- 9After 4 hours, turn off the crock pot and shred the chicken directly in the pot using a hand mixer, starting slowly to avoid splashes.
- 10Add one box of cooked rotini pasta into the crock pot with the shredded chicken and sauce.
- 11Mix all ingredients together until well combined.
- 12Serve and optionally top with more Parmesan cheese.
- 13Allow to sit for 10 minutes before eating for a thicker consistency.
Ingredients
- 2 bottles Parmesan garlic buffalo wild wing sauce
- 4 large chicken breasts
- 2 8 oz blocks cream cheese
- 2 cans Rotel
- 1 14 oz can chicken broth
- 1 cup Parmesan cheese
- garlic salt
- black pepper
- onion powder
- 1 box cooked rotini pasta
Equipment
crock pothand mixerbowl
Tips
- Rotel is optional but adds great flavor.
- You can use mozzarella instead of Parmesan cheese.
- Garlic powder can be used instead of garlic salt to reduce sodium.
- Season the dish however you like.
- Chicken can be shredded with forks if a hand mixer is not preferred.
- The pasta will thicken as it sits, so let it sit for about 10 minutes before serving if desired.
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