Ingredients
Scale
- 1 lb elbow macaroni, cooked and drained
- 2 large boneless, skinless chicken breasts
- 1 jar buffalo wing sauce
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
- 1 tbsp caramelized onion butter seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place chicken in crockpot and season with salt, pepper, garlic powder, onion powder, and seasoning blend.
- Add cream cheese and buffalo sauce on top.
- Cook on LOW for 4–5 hours or HIGH for 2½–3 hours until chicken is tender.
- Shred chicken and mix into sauce.
- Add heavy cream, mozzarella, and cheddar. Stir until melted and smooth.
- Fold in cooked macaroni until fully coated.
- Let sit on warm for 10 minutes before serving.
Notes
- Use hot buffalo sauce for extra spice.
- Store leftovers in fridge up to 3 days.
- Top with green onions or blue cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg