12oz.bottle of garlic parmesan wing sauce(look for wild buffalo wings brand, I find this at Walmart or Albertsons).
1cupColby jack cheeseshredded
1cupdiced sweet onionfinely diced
1lb.baby red potatoesquartered
2lbs.boneless skinless chicken breasts
16oz.box of rotini pasta(will be cooking on the stove top)
parsley for garnish
Instructions
In a 6-8 quart crock pot, stir together milk, heavy cream, cream cheese, cream of chicken soup, garlic parmesan wing sauce, and Colby jack cheese.
Once mixed well, stir in sweet onion and quartered red potatoes.
Place chicken breasts into the crock pot in a single layer and use a spoon to scoop sauce over the chicken to completely coat it.
Set your crockpot on high and cook for 4 hours or low for 6 hours.
20 minutes before the end of cook time, boil your noodles according to box instructions in a separate pot (usually 10 minutes). Drain well and set aside. Do not rinse your noodles.
Using 2 forks, shred the chicken and mix thoroughly with the sauce.
Add your boiled noodles to the crock pot and stir very well until all noodles are coated in sauce and shredded chicken.
Top with chopped parsley and serve warm.
Notes
You can substitute the rotini pasta with any variation of noodles such as bowtie pasta, penne pasta, or cavatappi pasta.
Thinking of adding the noodles uncooked to the slow cooker? It's best to boil your noodles outside of your crockpot towards the end of the cooking time. When added to the crockpot, the noodles tend to soak up the moisture that the rest of the dish needs to cook properly. This leaves you with dry chicken and burnt potatoes.