Description
Ingredients
1 lb elbow macaroni, cooked and drained
2 large boneless, skinless chicken breasts
1 jar mild buffalo wing sauce
8 oz cream cheese, softened
1 cup heavy cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp caramelized onion butter seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
(optional) extra shredded mozzarella or cheddar for topping
Instructions
Place the chicken breasts into the crockpot and season evenly with salt, black pepper, garlic powder, onion powder, and caramelized onion butter seasoning.
Add the cream cheese on top, then pour the buffalo wing sauce over everything.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the crockpot and stir to combine with the sauce and cream cheese.
Pour in the heavy cream, then add mozzarella and cheddar cheese. Stir until fully melted and smooth.
Add the cooked macaroni and mix until evenly coated in the creamy buffalo sauce.
Let the mixture sit on warm for about 10 minutes to thicken slightly before serving. If desired, top with optional extra shredded cheese before serving.
- Prep Time: 15 min
- Cook Time: 4 hours 15 min
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American