Tuesday, May 3, 2016

Crockpot Buffalo Chicken Mac & Cheese

3 pounds boneless/skinless chicken breasts, cut into bite size pieces
12-ounce bottle of your favorite buffalo sauce
1-ounce packet of dry Ranch mix
6 tablespoons butter*
3 cups uncooked macaroni
12-16 ounces shredded cheese
3 eggs, beaten*
1 can cheddar cheese soup
1/2 cup sour cream
1 cup milk
Seasonings to taste (salt, pepper, dry mustard, oregano, etc.)

Place liner in crockpot. Place chicken in bottom. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken. Cook on low for 5-6 hours until chicken is cooked through. Once chicken is ready, boil and drain the macaroni and set aside. Melt butter and cheese in a saucepan over medium heat. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken. Cook on high for another 2 hours. 


*these items are optional. One subscriber said she thought the mac & cheese was too greasy from the butter, and possibly didn't need the eggs. She also said the chicken was done after 4 hours..but not all crockpots heat the same. As with any recipe, use what you think works well for you and if you don't like it, tweak it a bit to your liking. 

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