Slow Cooker Buffalo Chicken Mac and Cheese

0 Place the chicken breast in the slow cooker.  Sprinkle with ranch seasoning, then pour in chicken broth and Buffalo Sauce. [wprm-ingredient text="2 lbs Chicken Breasts" uid="0"] [wprm-ingredient text="1  packet Ranch Seasoning" uid="1"] [wprm-ingredient text="3 cups Chicken Broth" uid="2"] [wprm-ingredient text="1 cup Hot Sauce" uid="3"] 
1 Cover and cook until the chicken is cooked and tender and fully cooked. About  2.5 hours on high or 4-5 hours on low. 
3 Remove the chicken from the slow cooker and chop it into bite-sized pieces. Return the chicken to the slow cooker and set it to high heat. 
4 Add uncooked pasta, cream cheese, cottage cheese, Greek yogurt, and cheddar cheese.  Stir everything until well combined, then cover. [wprm-ingredient text="1 Package High Protein Pasta" uid="4"] [wprm-ingredient text="4 oz Cream Cheese" uid="5"] [wprm-ingredient text="⅔ cup Cottage Cheese" uid="6"] [wprm-ingredient text="¼ cup Greek Yogurt" uid="7"] [wprm-ingredient text="8 oz Cheddar Cheese" uid="8"] 
5 Cook on high until pasta is tender, about 1 hour. 
6 Stir the mac and cheese well, then sprinkle the remaining cheese over the top.  Cover and let stand for 5 minutes, or until the cheese is melted and gooey. Serve warm and drizzle with more Buffalo sauce and green onions if desired. [wprm-ingredient text="3 Green Onions" uid="9"]