Ingredients:
- 3 pounds boneless/skinless chicken breasts
- 1 12-ounce bottle of your favorite buffalo sauce
- 1 1-ounce packet of dry Ranch mix
- 6 tablespoons butter
- 3 cups uncooked macaroni
- 12-16 ounces shredded cheese (such as cheddar)
- 3 eggs (beaten)
- 1 can cheddar cheese soup
- 1/2 cup sour cream
- 1 cup milk
- Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)
Directions:
- Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
- Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
- Cook on low for 5-6 hours (until chicken is cooked through)
- Once chicken is ready, boil and drain the macaroni and set aside
- Melt butter and grated cheese in a saucepan over medium heat
- Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
- Cook on high for about 2 hours
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