Heat a slow cooker (2 to 4 quart) on low and add 1.5 lb frozen boneless skinless chicken breasts, 16 oz white pasteurized recipe cheese product, ¼ cup prepared buffalo sauce, 1 Tbsp garlic paste, 1 tsp salt and 1/8 tsp ground black pepper. Cook on low for 6 to 8 hours. In the sauce, using either two forks or tongs, gently pull apart the chicken breasts into shredded pieces. Stir in 8 oz cream cheese until melted and top with ½ cup shredded mozzarella cheese. Enjoy with your favorite tortilla chips.