Crockpot Buffalo Chicken Mac and Cheese

With a creamy homemade cheese sauce, this spicy buffalo chicken mac and cheese is a dish your whole family will love.

Course Main Course

Cuisine American

Keyword buffalo chicken mac and cheese, crockpot buffalo chicken mac and cheese

Prep Time 20

Cook Time 3 40

Total Time 4

Servings

Calories 559kcal

Season the chicken breasts with salt and pepper on both sides.
Place the seasoned chicken breasts into the slow cooker.
In a liquid measuring cup, mix the chicken stock and Buffalo sauce with the garlic powder, onion powder and celery salt. Pour over the chicken.
Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Shred the cooked chicken with two forks, then return to crock.
Add uncooked pasta and stir to combine. Cook for 40 minutes until the pasta is al dente.

Melt the butter in a small saucepan over medium high heat.
Whisk in the flour and cook 1-2 minutes.
Slowly pour in the milk, while whisking until the flour and milk combine completely.
Allo the sauce to simmer for 4-6 minutes, whisking almost constantly, until the sauce has thickened enough to coat the back of a spoon.
Remove from the heat and whisk in the cheese a little bit at a time until it is all melted and the sauce is smooth.
Pour the cheese sauce over the pasta and chicken mixture in the crockpot and stir to combine.

Variations

For extra creamy mac and cheese, stir in 2 tablespoons of softened cream cheese with the uncooked pasta shells.

For extra spicy mac and cheese, add a drizzle of buffalo wing sauce just before serving.