Okay, so the other day I was feeling something cheesy and spicy, you know? I decided to whip up some buffalo chicken mac and cheese, but I wanted to make it super easy. That’s when I thought, “Why not use the crockpot?”
First things first, I grabbed my slow cooker. Then, I tossed in some chicken breasts. I didn’t even bother cutting them up or anything. Just threw them in there. Next, I poured in some buffalo wing sauce—the good stuff, not the watery kind. I let that chicken cook on low for about 6 hours. You could probably do it quicker on high, but I was busy binge-watching my favorite show.
Once the chicken was cooked, I took it out and shredded it up with two forks. It was so tender, it practically fell apart. Then, I put the shredded chicken back into the crockpot with all that yummy sauce.
Now for the mac and cheese part. I boiled some elbow macaroni until it was just about cooked—still a little firm, you know? I drained the pasta and added it to the crockpot too.
Mixing Everything
- I dumped in a bunch of shredded cheddar cheese.
- Then some cream cheese to make it extra creamy.
- I also added a splash of milk to get the right consistency.
- Gave it a good stir until everything was all melty and combined.
I let that cook for another 30 minutes or so, just to get everything nice and bubbly. Honestly, the hardest part was waiting. It smelled so good!
Finally, it was done. I scooped out a big bowl of that cheesy, spicy goodness. I topped it with a little extra buffalo sauce and some crumbled blue cheese because why not? And let me tell you, it was amazing. The chicken was so flavorful, and the mac and cheese was super creamy and cheesy. It had just the right amount of kick from the buffalo sauce.
This buffalo chicken mac and cheese crockpot recipe is definitely a keeper. It’s so easy to make, and it’s perfect for a lazy day or a get-together. You just toss everything in the crockpot, and a few hours later, you have a delicious meal that everyone will love.