Crockpot Buffalo Chicken Mac & Cheese
Crockpot Buffalo Chicken Mac & Cheese
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Kinder’s Buttery Garlic & Herb seasoning
- 12 fluid ounces buffalo sauce, Kroger brand or your favorite
- 8 ounces cream cheese, block
- 1 pound shell pasta, cooked according to package directions
- 1 bag shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream, up to 1 cup, as needed
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts into the crockpot.
⏱️ 2 min
- 2
Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning.
⏱️ 3 min
- 3
Pour the buffalo sauce over the seasoned chicken breasts.
⏱️ 1 min
- 4
Place the block of cream cheese directly on top of the chicken and buffalo sauce.
⏱️ 1 min
- 5
Cover the crockpot and cook on HIGH for 3 hours, or until the chicken is easily shreddable.
⏱️ 180 min - 6
Once cooked, use two forks to shred the chicken directly in the crockpot. Stir until the cream cheese is fully melted and combined with the buffalo sauce and shredded chicken.
⏱️ 5 min
- 7
Add the cooked shell pasta, shredded mozzarella cheese, shredded cheddar cheese, and 1/2 cup of heavy cream to the crockpot. If a creamier consistency is desired, add up to 1 cup of heavy cream.
⏱️ 2 min
- 8
Mix all ingredients thoroughly until the cheeses are completely melted and the sauce is creamy and well-incorporated.
⏱️ 3 min
- 9
Garnish with fresh chopped parsley for a pop of color and freshness.
⏱️ 1 min
- 10
Serve warm and enjoy your Crockpot Buffalo Chicken Mac & Cheese!
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Buffalo Chicken Mac & Cheese
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Kinder’s Buttery Garlic & Herb seasoning
- 12 fluid ounces buffalo sauce, Kroger brand or your favorite
- 8 ounces cream cheese, block
- 1 pound shell pasta, cooked according to package directions
- 1 bag shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream, up to 1 cup, as needed
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts into the crockpot.
⏱️ 2 min - 2
Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning.
⏱️ 3 min - 3
Pour the buffalo sauce over the seasoned chicken breasts.
⏱️ 1 min - 4
Place the block of cream cheese directly on top of the chicken and buffalo sauce.
⏱️ 1 min - 5
Cover the crockpot and cook on HIGH for 3 hours, or until the chicken is easily shreddable.
⏱️ 180 min - 6
Once cooked, use two forks to shred the chicken directly in the crockpot. Stir until the cream cheese is fully melted and combined with the buffalo sauce and shredded chicken.
⏱️ 5 min - 7
Add the cooked shell pasta, shredded mozzarella cheese, shredded cheddar cheese, and 1/2 cup of heavy cream to the crockpot. If a creamier consistency is desired, add up to 1 cup of heavy cream.
⏱️ 2 min - 8
Mix all ingredients thoroughly until the cheeses are completely melted and the sauce is creamy and well-incorporated.
⏱️ 3 min - 9
Garnish with fresh chopped parsley for a pop of color and freshness.
⏱️ 1 min - 10
Serve warm and enjoy your Crockpot Buffalo Chicken Mac & Cheese!