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–+ servings
Slow Cooker Buffalo Mac Cheese

Irresistibly Creamy Slow Cooker Buffalo Mac Cheese Bliss

This Slow Cooker Buffalo Mac Cheese blends creamy cheese and tender chicken for a delightful meal that satisfies cravings effortlessly.
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Prep Time 15 minutes
Cook Time 2 hours
Additional Cooking Time 40 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts Thawed
  • 1 cup Low-Sodium Chicken Broth Substitute with vegetable broth for vegetarian option
  • 1/2 cup Buffalo Wing Sauce Adjust quantity to control spice levels
For the Spices
  • 1 teaspoon Garlic Powder Fresh garlic can be used, reduce quantity to taste
  • 1 teaspoon Onion Powder Can substitute with finely chopped onions
  • 1 teaspoon Smoked Paprika Regular paprika can be a milder alternative
  • 1/2 teaspoon Black Pepper Adjust according to your spice preference
  • 1 teaspoon Salt Use to liking or omit if watching sodium intake
For the Creamy Sauce
  • 8 ounces Cream Cheese Substitute with low-fat for a lighter option
  • 2 cups Shredded Cheddar Cheese Ensure a rich sauce
  • 1 cup Mozzarella Cheese Can replace with additional cheddar or mild cheese
  • 1/2 cup Heavy Cream Swap with half-and-half or omit for lighter dish
  • 1/2 cup Sour Cream Greek yogurt can work as a substitute
For the Pasta
  • 2 cups Elbow Macaroni Use gluten-free macaroni if needed

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Place the thawed chicken breasts in your slow cooker. Pour in the chicken broth and drizzle with buffalo sauce. Coat the chicken, then sprinkle spices on top.
  2. Cover and set to cook on high for about 2 hours, or until chicken is fork-tender.
  3. Shred the cooked chicken into bite-sized pieces and return to the slow cooker.
  4. Add cream cheese, cheddar cheese, mozzarella cheese, heavy cream, and sour cream to the slow cooker. Stir until cheeses are melted.
  5. Add uncooked elbow macaroni into the creamy mixture, and stir well. Cover and cook on high for another 30-40 minutes, stirring every 10 minutes.
  6. Check the pasta for doneness; it should be al dente. Serve hot.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 350mgIron: 2mg

Notes

For best texture, stir frequently while cooking the macaroni. Adjust spices to taste for desired heat level.

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