Step 1: Season and sauce the chicken

Start by seasoning your boneless skinless chicken breasts with salt and pepper—just a light sprinkle on each side. Place the chicken at the bottom of your crockpot. Trust me, this makes sure the chicken absorbs all those delicious flavors while it cooks. Then, pour the entire bottle of Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Don’t forget to add a cup of milk to the empty sauce bottle, shake it up to get every last bit of sauce, and pour that in too.

Step 2: Cream it up

Next, toss in the cream cheese cubes and sprinkle the Parmesan cheese over the top. Give everything a gentle stir to mix the cheese with the sauce. This is where I made my first mistake the first time—don’t worry if the cream cheese doesn’t fully melt right away. It will eventually melt as the crockpot heats up, blending into the sauce as it cooks.

Step 3: Slow cook to perfection

Cover your crockpot and cook on high for 2 to 3 hours or on low for 3 to 4 hours. I usually go for low because I find the chicken stays juicier, but high works great if you’re short on time. When the chicken is done, it should shred easily with two forks or dice nicely if you prefer larger chunks.

Step 4: Cook the pasta

While the chicken is finishing up, cook your pasta according to the package instructions. Once it’s al dente, drain it and add it to the crockpot, stirring well to coat it in the creamy sauce. Don’t skip this step—adding the pasta while it’s still hot ensures it soaks up all those flavors!

Step 5: Serve and enjoy!

Once everything is mixed, give it a quick taste and add more salt or pepper if needed. Serve hot, and enjoy the compliments!