This crockpot Buffalo chicken mac 'n cheese is a nice, spicy twist on macaroni and cheese, and the addition of chicken makes it a full meal.
Ingredients
- 2 pounds boneless chicken breasts
- 1 packet ranch seasoning
- 3 cups chicken bone broth
- 1 cup Buffalo sauce
- 1 14.5 ounce) package high protein pasta
- 4 ounces cream cheese
- 0.67 cups cottage cheese
- 2 cups shredded Cheddar cheese
- 3 greens onions
Instructions
-
1
Place chicken breasts in the bottom of a slow cooker. Sprinkle with ranch seasoning; pour in chicken bone broth and Buffalo sauce.
-
2
Cover and cook until chicken is cooked through and tender, on High for 2 1/2 hours, or Low for 4 to 5 hours.
-
3
Remove chicken and chop, then return to the slow cooker. Set slow cooker to High.
-
4
Add uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups Cheddar cheese. Stir to combine and cover.
-
5
Cook on High until pasta is tender with a bite and creamy, about 30 minutes. Stir and top with remaining cheese. Cover and let stand for 10 minutes before serving.
-
6
Sprinkle with green onions and drizzle with more Buffalo sauce.
Nutrition Facts
Per serving
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