Ingredients
4 boneless, skinless chicken breasts
2 cups elbow macaroni
2 cups shredded cheddar cheese
1/2 cup cream cheese, softened
1 cup whole milk
2 tablespoons unsalted butter
1 tablespoon buffalo sauce (no alcohol)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup blue cheese crumbles (optional)
2 tablespoons chopped green onions (garnish)
Instructions
Place chicken breasts in a crockpot.
Sprinkle with garlic powder, onion powder, salt, and pepper.
Add 1 cup water and half a chopped onion to the crockpot.
Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Remove chicken and shred it into the crockpot.
Mix buffalo sauce into the chicken and sauce in the crockpot.
In a saucepan, melt butter over medium heat, then add 1/4 cup all-purpose flour to create a roux.
Gradually whisk in milk until mixture thickens, then stir in 1 teaspoon salt and pepper.
Add cheddar cheese and cream cheese to the saucepan until fully melted.
Pour the cheese sauce into the crockpot and stir to combine.
Cook on low for an additional 30 minutes.
Cook elbow macaroni al dente (1 minute less than package instructions) and drain.
Add cooked pasta to the crockpot, stir well, and cover.
Cook on high for 1 hour until hot and bubbly.
Stir in blue cheese and garnish with green onions before serving.
Notes
For gluten-free: use gluten-free flour and ensure buffalo sauce is gluten-free.
Adjust buffalo sauce amount for personal spice preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2 months.
Pair with a crisp salad to balance richness.
- Prep Time: 15
- Cook Time: 450
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5g
- Sodium: 6500mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg