Grab your slow cooker and whip up this delicious Crock Pot Buffalo Chicken Mac and Cheese. Tender pasta smothered in a cheesy buffalo sauce paired with shredded chicken in every bite. This is a complete meal with just a few ingredients.
Pour in milk, chicken broth, and buffalo sauce and stir to combine well..
2 ½ cups milk, 1 cup chicken broth, ½ cup buffalo hot sauce
Cook for 2 hours on high or for 4 hours on low.
Approximately 30 minutes before serving, boil water in a large pot and cook the noodles according to the package directions of al dente.
16 ounces rotini pasta
Drain the pasta into a colander over the sink and then add the drained pasta to the slow cooker and stir to coat completely.
Serve topped with blue cheese crumbles and sliced scallions if desired!
Green onions
Notes
To cook the chicken, either place the chicken in a pot of boiling water and boil for 20 minutes. Or place in a glass baking dish and bake in the oven at 375° F covered for 30 minutes or until the chicken is no longer pink.You can also cook the chicken in the slow cooker with step 2. Cook it for at least 2 hours on low and then remove it and shred it before continuing with step 3. You can also use a rotisserie chicken for quick prep.My favorite way to shred chicken is to pulse it in a food processor for just a few seconds. Or you can just use a knife and fork to slice it into small shredded chunks.Use elbow noodles or shells if desired.Store in an airtight container in the refrigerator for 4-5 days.