Slow cooker Buffalo Chicken Mac & Cheese is the perfect comfort food made easy in the crock pot. With tender shredded chicken breasts, homemade cheese sauce, and tangy buffalo wing sauce, this is the best buffalo mac you will ever have.
Add chicken breast to the bottom of the slow cooker.
Next, add chicken broth, buffalo sauce, garlic powder, onion powder, paprika, and mustard powder on top.
Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Once done cooking, use two forks to shred the chicken right in the crockpot.
Add uncooked macaroni and stir to combine
Cover and cook on HIGH for 20-30 minutes or until pasta is fully cooked. If the mixture is too dry, add additional liquid, ¼ cup at a time.
Place a small saucepan over medium high heat and melt the butter. Whisk in the four and, while stirring, slowly pour in the milk and cream, stirring until the mixture is smooth and creamy.
Bring the sauce to a simmer and continue to cook for 4-6 minutes or until it thickens enough to stick to a spoon.
Remove from heat and stir in the shredded cheese until fully melted.
Add the cheese sauce to the slow cooker and stir to combine.
Serve the mac and cheese with a drizzle of hot sauce on top.
Notes
Store leftovers covered in the fridge for up to 4 days.Optional toppings: drizzle of hot sauce, ranch dressing, blue cheese dressing, blue cheese crumbles, etc.Slow cookers can vary greatly - cook the noodles until your desired level of "doneness".