Kristen Urban



  • 1 pound boneless skinless chicken breast
  • 2 cups chicken broth
  • ½ cup Buffalo wing sauce (start with ¼ and add more to taste when done)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • 8 oz shell pasta (or other pasta)
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2½ cups milk
  • 2 cups shredded cheese (I used half sharp white cheddar and half mild cheddar)


  1. Add chicken, broth, buffalo sauce and seasonings to slow cooker.
  2. Cover and cook on high for 3-4 hours or low for 6-8.
  3. Shred fully cooked chicken with forks and return to crock.
  4. Add uncooked pasta and stir to combine.
  5. Cover and cook pasta on high for 30-45 minutes until fully cooked (if needed you can add additional water ¼ cup at a time for any uncooked noodles and stir).
  6. In saucepan over medium high heat melt butter.
  7. Whisk in flour.
  8. Slowly pour in milk while whisking until smooth.
  9. Bring to simmer for 4-6 minutes until sauce thickens enough to stick to a spoon (it will be just a little thinner that most cheese sauces).
  10. Remove from heat and whisk in cheese until melted and smooth.
  11. Add cheese sauce to crock and stir to combine.
  12. Serve immediately.

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