Tender chicken, creamy cheese sauce, and bold buffalo flavor come together in this slow cooker comfort food favorite.
# What You'll Need:
→ Pasta
01 - 1 pound elbow macaroni, uncooked
→ Chicken
02 - 1.1 pounds boneless, skinless chicken breasts
→ Sauce
03 - 3 cups low-sodium chicken broth
04 - 1 cup buffalo wing sauce
05 - 1/2 cup heavy cream
06 - 1/2 cup sour cream
07 - 8 ounces cream cheese, cubed and softened
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded mozzarella cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1 teaspoon garlic powder
12 - 1 teaspoon onion powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
→ Garnishes (optional)
16 - Chopped green onions
17 - Additional buffalo sauce
18 - Blue cheese crumbles
# Steps to Follow:
01 - Arrange chicken breasts in the bottom of a 5 or 6-quart slow cooker.
02 - Pour in chicken broth and buffalo wing sauce. Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt over the chicken. Mix gently to combine.
03 - Cover and cook on high for 2 hours, or until the chicken is thoroughly cooked and tender.
04 - Remove chicken from the slow cooker. Shred with two forks until finely pulled, then return the meat to the cooker.
05 - Add cubed cream cheese, shredded cheddar, mozzarella, heavy cream, sour cream, and unsalted butter. Stir until the cheeses start to melt and mixture becomes cohesive.
06 - Stir in uncooked elbow macaroni, ensuring all ingredients are well blended.
07 - Cover and continue cooking on high for 30 to 40 minutes, stirring every 10 minutes, until pasta is al dente and sauce is thick and creamy.
08 - Taste and adjust salt if necessary. Serve hot, garnished with chopped green onions, extra buffalo sauce, and blue cheese crumbles as desired.
