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slow cooker buffalo chicken mac n’ cheese

Slow Cooker Buffalo Chicken Mac n’ Cheese

Per Serving (Makes 10): Calories: 480 Protein: 35g Carbs: 59g Fat: 11g
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Ingredients
  

  • 28 oz boneless skinless chicken thighs diced
  • 80 g Buffalo sauce
  • 30 g Worcestershire sauce
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chicken bouillon
  • Additional Ingredients:
  • 672 g pasta undercooked by 50% of time shown on package
  • 600 g 2% blended cottage cheese
  • 150 g 1/3 fat cream cheese
  • 40 g Parmigiano Reggiano
  • 50 g cheddar powder
  • 120 g Buffalo sauce
  • 60 g honey
  • 300 ml milk
  • Salt and pepper to taste

Instructions
 

  • Add chicken, Buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and water to a slow cooker.
  • Cook on high for 3-4 hours or low for 6-8 hours until chicken is tender.
  • Add undercooked pasta to the slow cooker.
  • Stir in cottage cheese, cream cheese, Parmigiano Reggiano, cheddar powder, Buffalo sauce, honey, milk, salt, and pepper.
  • Cook for 15-20 minutes until pasta is fully cooked and sauce is creamy.
  • Portion into 10 equal containers and store in the freezer.
  • To reheat, microwave for ~4 minutes and enjoy!

Notes

If the sauce is too thick, add 100-200ml water to ensure pasta cooks through.