Crock Pot Buffalo Chicken Mac and Cheese by Itsthatrecipeguy

Ingredients

• 900g (2 lb) boneless skinless chicken breast
• 450g (1 lb) elbow macaroni, uncooked
• 250g (8 oz) cream cheese, cubed
• 300g (3 cup) sharp cheddar cheese, shredded
• 180ml (3/4 cup) buffalo hot sauce
• 700ml (3 cup) chicken broth
• 240ml (1 cup) whole milk
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Place chicken breasts, buffalo sauce, and garlic powder into the slow cooker and cook on high for 2.5 to 3 hours until chicken is tender.
2. Shred the chicken directly in the slow cooker using two forks.
3. Add the uncooked macaroni, chicken broth, and milk to the pot, stirring to combine.
4. Cover and cook on high for an additional 30-40 minutes, or until the pasta is al dente and most of the liquid is absorbed.
5. Stir in the cream cheese and shredded cheddar until completely melted and the sauce is creamy.
6. Serve immediately while hot, optionally topped with extra buffalo sauce.