Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 ounces elbow macaroni (cooked)
- 1 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese (softened)
- 1 cup milk or heavy cream
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup cooked, crumbled bacon (optional)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Prepare: Grease the crockpot and add chicken.
- Mix: Combine buffalo sauce, cream cheese, and ranch; pour over chicken.
- Cook: Cook on low for 4-5 hours or high for 2-3 hours.
- Shred: Shred chicken.
- Add: Stir in pasta, cheese, and milk.
- Finish: Cook on low for 20-30 minutes.
- Serve: Top with bacon and green onions.
Notes
- Adjust the buffalo sauce to control the spice level.
- Use whole wheat or chickpea pasta for a healthier option.
- Stir in extra milk when reheating to maintain creaminess.
- Prep Time: 15 mins
- Cook Time: 2-3 hours
Nutrition
- Serving Size: 6
- Calories: 450kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg