Ingredients:
- 6-8 boneless skinless chicken breasts
- 1 cup buffalo sauce (I like Franks Red Hot)
- 1 cup Ditalini pasta
- 1 can cannellini beans, drained
- 1 can whole, peeled tomatoes, drained
- 2 can tomato paste
- 1 Vidalia onion, diced
- 2 celery stalks, diced
- ½ cup baby carrots, thinly sliced
- 1 to 4 peppers, seeded and diced (I like to use red, green, orange and yellow)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp cumin
- Blue cheese crumbles
Directions:
- Combine all ingredients except blue cheese crumbles in crock pot. Cook on low 7-8 hours.
- During the last 30 minutes of cooking, add Ditalini Pasta. Stir and Cover. Let cook for 30 minutes.
- Turn off heat. Stir, making sure chicken is shredded.
- Serve topped with blue cheese crumbles.