Description
Indulge in the ultimate comfort food with this Slow Cooker Buffalo Chicken Mac & Cheese recipe. Creamy, cheesy, and perfectly spicy, this dish is a crowd-pleaser that’s easy to make.
Ingredients
For the Chicken:
- 1 ½ pound boneless skinless chicken breast
- 2 cups chicken broth, low sodium
- ½ cup buffalo wing sauce, or more to taste
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon mustard powder
For the Mac & Cheese:
- 8 ounces macaroni noodles, uncooked
- 4 Tablespoons butter, unsalted
- 2 Tablespoons all-purpose flour
- 1 cup milk
- 1 cup cream
- 1 ½ cups shredded cheddar cheese
Instructions
- Add chicken breast to the bottom of a 6 quart slow cooker. Next, add chicken broth, buffalo sauce, garlic powder, onion powder, paprika, and mustard powder on top.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Once done cooking, remove the chicken, cut into cubes, and put back into the pot. Add uncooked macaroni and stir to combine. Cover and cook on HIGH for 20-30 minutes.
- In a saucepan, melt butter, whisk in flour, pour in milk and cream gradually. Cook until thickened, then stir in shredded cheddar until melted.
- Add cheese sauce to the slow cooker and stir to combine. Serve with a drizzle of hot sauce on top.
Notes
- Store leftovers covered in the fridge for up to 4 days.
- Optional toppings: drizzle of hot sauce, ranch dressing, blue cheese dressing, blue cheese crumbles, etc.
- Slow cookers can vary greatly – cook the noodles to your preferred level of ‘doneness’.
- Slow cooker times may vary; adjust as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 630 kcal
- Sugar: 5g
- Sodium: 1309mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 172mg
