Crockpot Buffalo Chicken Mac ‘n Cheese

crockpot-buffalo-chicken-mac-n-cheese

While my furry son was busy playing pumpkin bowling in the front lawn the other day when I was at the office, my chicken-lovin‘* son (who is amazingly turning into quite the cook!) kindly prepared a scrumptious dinner for hubby and me to enjoy when we came home.

What a treat!

And ooohhh how I am going to miss this guy when he moves out soon…

Who doesn’t love a yummy macaroni and cheese recipe on a cool Autumn or winter day?  And buffalo chicken… well – I can eat that any which way.  But – mixed with mac ‘n cheese!!  WOWZA!  Holy Swooning Wowza!

This would be such a yummy dish to give to someone (you know when you want to help out when a family member or friend has a baby, a loved one is mourning, a new neighbor moves in across the street, a friend has surgery…) or take to a potluck event, because it is one of those recipes that keeps well and gets even better the next day or two as leftovers when the flavors fully meld.

This is a keeper friends!  Hope you’ll give it a try, because it is another Winner Winner Chicken Dinner!

Crockpot Buffalo Chicken Mac n Cheese*

Ingredients:crockpot-buffalo-chicken-mac-n-cheese

  • 1 lb. boneless skinless chicken breast
  • 2 cups chicken broth
  • 1/2 cup buffalo wing sauce (Nick made his by combining approximately 60% Franks Red Hot Original Cayene Pepper Sauce,  30% Cholula Hot Sauce, and 10% Sriracha Hot Chili )
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 8 oz pasta (Nick used Penne, but you could use macaroni, shells, or any shape you like)
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese

Directions:

Add chicken, broth, buffalo sauce and seasonings to crockpot.  Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred fully cooked chicken with fork and return to crockpot.  Add UNCOOKED pasta.  Stir to combine.  Cover and cook on high for 30-40 minutes until fully cooked.

Make cheese sauce separately by melting butter in a saucepan over medium-high heat.  Whisk in flour.  Slowly pour in milk while continuing to whisk until smooth.  Bring to a simmer for 4-5 minutes until sauce thickens enough to stick to a spoon.  Remove from heat and stir in cheese until melted and smooth.

Add cheese sauce to crockpot, and stir to combine.  Enjoy!

OPTIONAL:  If you like, top it right before serving with a sprinkle of freshly crumbed bleu cheese to kick it up about 10 notches!!  

Cheers & Hugs,
Jodi

*Nick found and slightly adapted this recipe from Jennifer @ Slow Cooker Gourmet

*For more yummy Winning Chicken Dinners, just type “Chicken” into the search box at the top right corner of  the blog or click here.

My Favorite Cocktail: Dirty Martini

Dirty Martini

Happy Labor Day in the USA!

In honor of this day to relax,
and celebrate,
and take a break from work,

I thought I’d share one of my favorite cocktails.

If I’m not drinking a dry red wine,
my favorite adult beverage of choice is gin.

And when I really want to celebrate it’s
Hendrick’s Gin – a lovely Scottish gin infused with rose and cucumber.

And when it is the end of a vacation,
a holiday weekend,
and after 5pm (which it was when I had this yesterday),

I adore a Hendrick’s Dirty Martini
with gigantic green spanish olives
stuffed with tangy blue cheese.

Food and drink can be an art form
when prepared with the utmost detail,
and that is how I prepare this special cocktail.

Here’s my recipe if you are an olive, gin, blue cheese lover like me.

If not, what is your favorite cocktail to celebrate with?

Jodi's Hendrick's Dirty Martini

  • Servings: 1 Cocktail
  • Print

Ingredients:

  • 1 1/2 (or so) shots of Henrick’s Gin
  • Splash of Vermouth (or not)
  • 3 large Spanish olives
  • Splash of olive juice
  • 1 Tbsp. fine bleu cheese

Directions:

Stuff 3 large olives with bleu cheese and skewer with large tooth pick.

In a shaker full of ice, add Gin and Vermouth (or not), and shake vigorously to chill.

Strain and pour into martini glass, add olive juice and stuffed olive skewer.  Enjoy!

Cheers & Hugs,
Jodi