Buffalo Chicken Mac and Cheese (Crockpot)

Ingredients

• 12 cup Boneless skinless chicken breast(280g)
• 20.5 cup Buffalo sauce(120g)
• 38 oz Fat-free cream cheese(227g)
• 41 cup Fat-free shredded cheddar cheese(112g)
• 51 cup Fat-free milk(240g)
• 62 cup Elbow macaroni(200g)
• 71 teaspoon Salt(6g)
• 80.5 teaspoon Black pepper(1g)

Instructions

1. 1Place the chicken breasts in the bottom of the crockpot.
2. 2Pour buffalo sauce over the chicken.
3. 3Add cream cheese, shredded cheddar cheese, and milk.
4. 4Cover and cook on low for 4-6 hours or until the chicken is cooked through.
5. 5Remove the chicken, shred it, and return it to the crockpot.
6. 6Add uncooked elbow macaroni, salt, and black pepper.
7. 7Stir well, cover, and cook on high for 30-40 minutes, or until pasta is tender.
8. 8Stir before serving and garnish with extra cheese or green onions if desired.