Planning ahead for summer traveling when we rent a house I don’t want to sped my vacation cooking the whole time, but I do like some home cooked meals that are easy to set it and forget it. I loved how easy this dish was. If you don’t want to serve it with pasta you could easily make it as a sloppy joe type of meal on buns or Hawaiian bread.
Crockpot Garlic Parmesan Chicken Pasta
(Adapted from The Travel Palate)
1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
1.5 to 2 pounds boneless skinless chicken breasts trimmed
1 teaspoon salt
½ teaspoon pepper
1 cup milk
8 oz cream cheese cut into cubes
¼ cup grated or shredded parmesan cheese
12 to 16 oz pasta, such as rotini or penne cooked to package directions
Season chicken with kosher salt and fresh pepper. Place in the bottom of a crockpot or slow cooker.
Pour entire bottle of parmesan garlic sauce over the chicken.
Add milk to the empty bottle and shake. Pour milk and sauce mixture over the chicken.
Add cream cheese and parmesan cheese to crockpot. Stir to combine and cover chicken with sauce.
Cook on high for 2 to 3 hours or low for 3 to 4 hours.
Remove cooked chicken to a plate or cutting board and shred using 2 forks or dice into bite sized pieces. Add back into slow cooker.
Cook pasta according to package directions. Drain well and add to crockpot, stirring to combine well.
