Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3/4 cup buffalo wing sauce
  • 2 tbsp melted unsalted butter
  • 1 tbsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup whole milk
  • 1 lb elbow macaroni, uncooked
  • 2 stalks green onions, thinly sliced
  • 1/4 cup blue cheese crumbles

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of the slow cooker.
  2. In a small bowl, whisk together the buffalo sauce, melted butter, garlic powder, salt, and pepper. Pour the mixture over the chicken, ensuring each piece is fully coated.
  3. Cover and cook on High for 3–4 hours or Low for 6–8 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a plate and shred it using two forks.
  5. While the chicken is hot, stir the cubed cream cheese and milk into the remaining buffalo liquid in the crockpot until the sauce is completely melted and velvety.
  6. Fold the shredded chicken back into the cream sauce.
  7. Stir in the uncooked elbow macaroni and cook for an additional 30–60 minutes until the pasta is al dente.
  8. Garnish with thinly sliced green onions and optional blue cheese crumbles before serving.