Slow Cooker Buffalo Chicken Mac and Cheese Recipe

Slow Cooker Buffalo Chicken Mac and Cheese Recipe

Creamy Slow Cooker Buffalo Mac and Cheese is easy to make, with shredded chicken, cheese, buffalo sauce, and pasta, and it's freezer-friendly.

Course dinner, main

Cuisine American

Prep Time 20

Cook Time 3 40

Total Time 4

Servings servings

Calories 575kcal

Equipment

6-quart Crock Pot
Spatula or cooking spoon
medium saucepan
whisk
2 forks

Ingredients

1 pound boneless skinless chicken breast
2 cups chicken broth
½ cup buffalo wing sauce start with ½ cup and add extra flavor when done
8 ounce package cream cheese
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon celery salt
16 ounces shell pasta

Cheese Sauce

3 tablespoons butter
2 tablespoons flour
2½ cups milk
8 ounces shredded Colby jack cheese
salt and pepper to taste

Get Recipe Ingredients

Instructions

Spray the slow cooker with non-stick cooking spray. Then, add chicken, chicken broth, buffalo sauce, cream cheese, garlic powder, onion powder, and celery salt to your slow cooker.
Cover with the lid and cook on HIGH for 2-3 hours or LOW for 3-4 hours.
Take the lid off and shred the chicken with two forks.
Put the lid back on, turn the crock pot to HIGH and add uncooked pasta. Cook for 40-45 minutes until pasta is done. If needed, add ¼ cup of water at a time to keep the noodles moist while continuing to cook.

Cheese Sauce

In a medium saucepan over medium-high heat, melt the butter. Slowly whisk in the flour and then the milk. Add in the cheese and mix until cheese is melted and smooth.
Add the cheese sauce to the slow cooker, mix all the ingredients and cook for 5 more minutes. Add salt and pepper if needed.
Serve and enjoy!

Notes

This recipe is meant for a 6-quart slow cooker. Cooking time varies depending on the make and model of the crockpot, so watch the recipe the first time you make it and adjust the time accordingly.

Fridge: Let the chicken mac and cheese cool completely before transferring it to an airtight container. It will last in the refrigerator for 3-4 days.

Reheating: Place individual portions on a microwave-safe plate and reheat for 1-2 minutes, depending on the strength of your microwave.

Freezer: This dish can also be frozen! Let it cool completely before adding it to a freezer-safe container. When you're ready to eat it, thaw it overnight in the fridge and reheat it in the microwave or stove.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition