Crockpot Buffalo Chicken Mac & Cheese Recipe
A creamy, chicken filled buffalo mac and cheese, with cheesy chicken in every bite. Top with your favorite toppings like blue cheese and chives.
Servings: 8
Calories: 645kcal
Ingredients
- 2 chicken breasts large (about 2 lbs)
- 8 ounces cream cheese
- 16 ounces mild buffalo wing sauce
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup heavy cream
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 pound elbow macaroni cooked
- 1/2-1 cup Chicken stock to thin to desired consistency
Instructions
- Place the chicken breasts in the crockpot.
- Sprinkle the salt, pepper, garlic powder, and onion powder over the chicken.
- Add the cream cheese on top of the chicken, and dot with butter.
- Pour the buffalo wing sauce over everything.
- Cover and cook on low for 4 to 5 hours or high for 2½ to 3 hours, until the chicken is tender, and cooked through.
- Shred the chicken directly in the crockpot and stir everything together.
- Add the heavy cream, mozzarella cheese, and cheddar cheese. Stir until melted and creamy. Add a little chicken stock to thin it to your desired consistency.
- Add the cooked macaroni and stir until fully coated in the sauce.
- Let sit on warm for about 10 minutes to thicken before serving.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream or chicken stock to keep the sauce creamy.
Nutrition
Calories: 645kcal | Carbohydrates: 46g | Protein: 32g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 2051mg | Potassium: 444mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 307mg | Iron: 1mg