This was something I made for dinner last night and I thought I’d share it.
You’ll need:
* 5 or 6 noblesse chicken thighs * 1 box of rotini oasta * 4 cups of milk * Half a stick of butter cut into pieces * Half a cup of water * 1 pound of Velveeta, cubed * Three handfuls of frozen broccoli * 1 packet of ranch dressing powder * 1 bottle of buffalo wing sauce (I used the medium wing sauce from Walmart) * A bag of triple Cheddar shredded cheese
This recipe is made in two parts.
First, using your slow cooker, make shredded chicken. For this, just place the boneless thighs in the slow cooker and cook on low for 8 hours or high for about 4 hours. Season it with salt, pepper, garlic powder or whatever else you want.
Once the chicken is done, shred the chicken and pour half the bottle of buffalo sauce over it and mix well. Set this aside for later.
Now we make the Mac and cheese. For both of these parts, I recommend using slow cooker liners to minimize cleanup.
Place the pasta, Velveeta, and butter into the crockpot and pour the milk, ranch powder, and water over it. Cook on low in the slow cooker for 3 hours.
45 minutes before the Mac and cheese is fdone, remove the lid from the cooker and mix in the chicken, the Broccoli, the buffalo sauce, and a couple of handfuls of shredded cheese. Mix well, then cover and let cook for another 45 minutes.
Once the 45 minutes are up, turn off the crockpot, give the mixture a good stir and then let sit for 15 minutes.
Top with one handful of shredded cheese and enjoy!
1 Comment
This was something I made for dinner last night and I thought I’d share it.
You’ll need:
* 5 or 6 noblesse chicken thighs
* 1 box of rotini oasta
* 4 cups of milk
* Half a stick of butter cut into pieces
* Half a cup of water
* 1 pound of Velveeta, cubed
* Three handfuls of frozen broccoli
* 1 packet of ranch dressing powder
* 1 bottle of buffalo wing sauce (I used the medium wing sauce from Walmart)
* A bag of triple Cheddar shredded cheese
This recipe is made in two parts.
First, using your slow cooker, make shredded chicken. For this, just place the boneless thighs in the slow cooker and cook on low for 8 hours or high for about 4 hours. Season it with salt, pepper, garlic powder or whatever else you want.
Once the chicken is done, shred the chicken and pour half the bottle of buffalo sauce over it and mix well. Set this aside for later.
Now we make the Mac and cheese. For both of these parts, I recommend using slow cooker liners to minimize cleanup.
Place the pasta, Velveeta, and butter into the crockpot and pour the milk, ranch powder, and water over it. Cook on low in the slow cooker for 3 hours.
45 minutes before the Mac and cheese is fdone, remove the lid from the cooker and mix in the chicken, the Broccoli, the buffalo sauce, and a couple of handfuls of shredded cheese. Mix well, then cover and let cook for another 45 minutes.
Once the 45 minutes are up, turn off the crockpot, give the mixture a good stir and then let sit for 15 minutes.
Top with one handful of shredded cheese and enjoy!