Crockpot Buffalo Chicken Mac & Cheese

Ingredients

• 2 cups elbow macaroni
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1.5 pounds chicken breasts, cooked and shredded
• 1 cup buffalo sauce
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup blue cheese crumbles (optional)
• Chopped green onions (optional)

Instructions

1. Prepare your crockpot by spraying it with non-stick cooking spray.
2. Add the cooked and shredded chicken to the crockpot.
3. Pour in the buffalo sauce and chicken broth, stirring gently to combine with the shredded chicken.
4. Add the dry ingredients: garlic powder, onion powder, salt, and pepper. Mix well.
5. Stir in the elbow macaroni, making sure it's submerged in the liquid for even cooking.
6. Set the crockpot to low and let it cook for about 2-3 hours. Stir occasionally.
7. About 30 minutes before serving, add the heavy cream, cheddar cheese, and mozzarella cheese. Stir until the cheese is melted and the sauce is creamy.
8. Once the pasta is tender and the cheese is fully incorporated, give it one last stir to ensure everything is well mixed.
9. Serve hot, garnished with blue cheese crumbles and chopped green onions if desired.