Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Buffalo Wild Wings Parmesan Garlic Sauce (enough to coat)
For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 cups whole milk
- 2½ cups shredded Colby Jack cheese
- 8 oz cream cheese, softened and cubed
- ¼ cup grated Parmesan cheese (or to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Slow Cook the Chicken: Season chicken with salt, pepper, paprika, and garlic powder. Place in slow cooker and coat with Parmesan Garlic Sauce. Cover and cook on LOW for 4 hours or until internal temperature reaches 165°F. Shred and return to pot with a bit more sauce if needed.
- Par-Cook Pasta: Boil macaroni for 3 minutes, just to soften. Drain and set aside.
- Combine: Add par-cooked pasta, milk, Colby Jack cheese, cream cheese to crockpot. Stir to mix well. Cover and cook on LOW for 1 hour.
- Finish: Stir, add grated Parmesan, and garnish with parsley. Serve warm.
Notes
- Add jalapeños or red pepper flakes for a spicy version.
- Swap Colby Jack with gouda or pepper jack for a twist.
- To store, refrigerate in airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Lunch, Dinner
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 625
- Sugar: 4g
- Sodium: 940mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
Keywords: parmesan garlic chicken mac and cheese, slow cooker mac and cheese