My slow cooker is my best friend! Seriously, I truly love it and it makes meals super easy. Plus, it smells amazing in the house when I use it. Recently, I've seen some recipes online using the Buffalo Wild Wings Garlic Parmesan Sauce and wanted to try one, but I really wanted to use my slow cooker. So I tweaked them to modify using what I wanted and it turned out so yummy! The whole family agreed that this will be added to our menu rotation often.
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- 3 to 4 boneless, skinless chicken breasts
- 1 jar of Buffalo Wild Wings Garlic Parmesan Sauce
- 2 15-oz cans or 1 32-oz box of chicken broth
- 1 8-oz block of cream cheese
- 16 oz box of pasta
- 6 oz shredded parmesan cheese
- Grated or shredded parmesan cheese (to top when served)
- 3 cups of Broccoli (fresh or frozen)
- Italian seasoning (I don't really measure the dry seasonings - I just add what feels right and my family’s tastes)
- Garlic powder
- Salt
- Pepper
 |
What you do:
- Add the garlic parmesan sauce, chicken broth, Italian seasoning, garlic powder, salt, and pepper to the slow cooker and stir. Add the chicken breasts and cream cheese.
- Cover and cook on low for 6 hours or high for about 4 hours. Stir in the shredded parmesan cheese about halfway through the cooking time.
- While cooking, you can either add the broccoli at some point, or steam it separately and add when serving (I prefer this way as I don't like it overcooked).
- Boil the pasta separately and stir it into slow cooker before serving. I know you can add it uncooked into the slow cooker, but the time will depend on type of pasta, temp you are cooking at, etc. so I always find it easier to cook it separately to avoid mushy pasta. While the pasta is cooking, stir in the shredded parmesan cheese.
- As you serve it, top with grated or shredded parmesan cheese, if you'd like.
