Crockpot Buffalo Chicken Mac & Cheese

Ingredients

• 2 chicken breasts (large)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Kinder’s Caramelized Onion Butter seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 oz cream cheese (1 block)
• 1 jar Sweet Baby Ray’s Mild Buffalo Wing Sauce (entire jar)
• 1 cup heavy cream
• 2 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 lb elbow macaroni (cooked)

Steps

1. 1

   Place the 2 large chicken breasts in the bottom of the crockpot.

2. 2

   Sprinkle the salt, black pepper, Kinder’s Caramelized Onion Butter seasoning, garlic powder, and onion powder evenly over the chicken.

3. 3

   Place the 8 oz block of cream cheese on top of the seasoned chicken.

4. 4

   Pour the entire jar of Sweet Baby Ray’s Mild Buffalo Wing Sauce over the top of the chicken and cream cheese.

5. 5

   Cover and cook on low for 4–5 hours or on high for 2.5–3 hours until the chicken is tender and easily shredded.

6. 6

   Once cooked, shred the chicken directly in the crockpot using two forks and mix it thoroughly with the sauce and melted cream cheese.

7. 7

   Stir in the 1 cup of heavy cream, 2 cups of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Continue stirring until the cheeses are completely melted and the sauce is creamy.

8. 8

   Add the 1 lb of cooked elbow macaroni to the crockpot and mix until the pasta is fully and evenly coated in the buffalo cheese sauce.

9. 9

   Let the mixture sit on the 'warm' setting for about 10 minutes to allow the sauce to thicken before serving.

Notes

For best results, cook the macaroni slightly al dente before adding to the crockpot so it doesn't become too soft during the thickening phase.

Nutrition per serving

• crockpot
• slow cooker
• buffalo chicken
• mac and cheese
• comfort food
• main dish
• dinner