Slow Cooker Buffalo Chicken Mac and Cheese

2 cups cooked and shredded chicken (I use a rotisserie chicken)

1  cup brown sugar

5 Tablespoons Frank's Hot Sauce

2  Tablespoons water

2-12 oz cans evaporated milk

2-11oz cans of cheddar cheese soup

2 1/2 cups water

1 teaspoon salt

pepper to taste

3 cups shredded Monterey Jack cheese

1 cup crumbled blue cheese (plus extra for garnish)

1 pound elbow macaroni

Make the sauce for marinating the chicken by combining the brown sugar, hot sauce, and water in a small sauce pan. Heat over medium high heat, stirring regularly, until brown sugar dissolves. 

Put the shredded chicken in a gallon ziploc bag. Add all but 1/4 cup of sauce. Put chicken in the fridge and let rest for at least 2 hours. Set reserved sauce aside.

In a large sauce pan combine the evaporated milk, cheddar soup, water, salt, pepper, and some of the reserved sauce. Start with 2 tablespoons and work up to the heat level you desire. 2 tablespoons was perfect for our kids.

Bring the mixture to a simmer. Slowly add in the cheeses. Stirring constantly until the cheese is melted and fully incorporated in. Turn off heat.

 Add in and stir the macaroni.

Spray the bowl with cooking spray. Then pour in the cheese macaroni mixture into the slow cooker. Cover and cook on high for 2 hours.

At the end of two hours, stir the macaroni. It it is appearing too thick add in just a little bit of hot water. Then gently fold in the cooked marinated chicken. 

Cover and cook on high for another 30 minutes or until the chicken is warmed through.

Serve with a sprinkling of more blue cheese.

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