Crockpot Buffalo Chicken Mac & Cheese

8 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet ranch seasoning
• Kinder’s Buttery Garlic & Herb seasoning, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 8 oz cream cheese
• 1 (12 oz) bottle Frank’s RedHot Wing Sauce
• 1 lb macaroni, cooked
• 1 (8 oz) bag shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Heavy cream, to taste

Instructions

1. Place the chicken breasts into a slow cooker.
2. Apply the ranch seasoning, Kinder’s seasoning, garlic powder, onion powder, and smoked paprika to the chicken.
3. Top the chicken with the cream cheese and pour the buffalo sauce over the ingredients.
4. Cook on high heat for 3 hours.
5. Shred the chicken in the slow cooker and stir until the cream cheese is melted and blended.
6. Incorporate the cooked macaroni, mozzarella, cheddar, and a small amount of heavy cream.
7. Stir until the cheese is melted and the mixture is well combined.
8. Allow the dish to rest for several minutes to thicken before serving.