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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toss the shredded chicken with 1 tbsp Killer Hogs Buffalo Rub and about 2 tbsp buffalo sauce.
Add cream cheese, evaporated milk, whole milk, remaining buffalo sauce, butter, garlic powder, onion powder, and remaining 1/2 tbsp Killer Hogs Buffalo Rub to the slow cooker. Cook on LOW for about 60–90 minutes, stirring once or twice if convenient, until the cream cheese has softened and everything comes together.
Stir in the cheddar and Monterey Jack until melted. Then fold in the seasoned chicken.
Boil the macaroni 1–2 minutes shy of al dente. Drain it well.
Add the cooked pasta to the crockpot. Stir everything together and cook on LOW another 15–20 minutes. If it gets thicker than you want, splash in another 1/4–1/2 cup milk.
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Rotisserie chicken is perfect for this recipe.
If the sauce gets thicker than desired, add a splash of milk to adjust the consistency.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but cooking times may vary.
What if I don't have Killer Hogs Buffalo Rub?
You can substitute with any buffalo seasoning or rub you have on hand.
Can I make this dish spicier?
Yes, add more buffalo sauce or a dash of hot sauce to increase the heat.
Is it necessary to cook the pasta separately?
Yes, cooking the pasta separately ensures it doesn't become mushy in the crockpot.
Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead of time and combine with freshly cooked pasta before serving.
