Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

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

Crock Pot Mexican Chicken

Easiest Dinner Ever.

Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!

***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).