Description
A creamy and spicy fusion of macaroni and cheese with tender chicken, perfect for busy weekdays or gatherings.
Ingredients
Scale
- 1 pound chicken breasts, skinless and boneless
- 8 ounces macaroni pasta
- 2 cups shredded cheddar cheese
- 1 cup buffalo sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Layer the chicken: Begin by placing the chicken breasts at the bottom of the slow cooker.
- Add flavors: Pour buffalo sauce and chicken broth over the chicken, then sprinkle garlic powder, salt, and pepper.
- Cook your chicken: Cover and cook on low for 6-7 hours or high for 3-4 hours until cooked and tender.
- Shred the chicken: Carefully remove it from the slow cooker and shred with two forks.
- Combine with pasta: Return the shredded chicken, stir in the macaroni, and pour in the heavy cream.
- Finish cooking: Cover and cook on low for an additional 30 minutes, or until pasta is tender and cheese melts.
- Serve hot: Ladle into bowls and garnish with sliced green onions.
Notes
For make-ahead, prepare the chicken mixture the night before. Customize with vegetables or cheese as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg