Crock Pot Mondays – Buffalo Chicken Mac and Cheese

Ingredients

• 1 pound boneless skinless chicken breast
• 2 cups chicken broth
• 1/2 cup buffalo wing sauce (start with 1/4 cup and add more to taste when done)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon celery salt
• 8 ounces shell pasta
• 3 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 6 oz shredded Colby jack cheese

Directions

1. Add chicken, broth, buffalo sauce, and seasonings to a six-quart slow cooker.
2. Cover and cook on high for 3-4 hours or low for 6-8.
3. Shred fully cooked chicken and return to crock pot.
4. Add uncooked pasta and stir to combine.
5. Cover and cook pasta on high for 30-45 minutes until fully cooked. Additional water can be added one quarter cup at a time for any uncooked noodles.
6. While noodles cook, melt butter in saucepan over medium-high heat.
7. Whisk in flour.
8. Slowly pour in milk while whisking until smooth.
9. Simmer for 4-6 minutes until sauce thickens enough to stick to a spoon. It will be just a little thinner than most cheese sauces.
10. Remove from heat and whisk in cheese until melted and smooth.
11. Add cheese sauce to slow cooker and stir to combine.