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Nothing hits the spot quite like a creamy, cheesy pasta dish after a long day. This slow cooker version combines the comfort of mac and cheese with tender shredded chicken and that irresistible parmesan garlic flavor profile. The best part? Your crockpot does most of the work while you handle other things, making this perfect for busy weeknights or lazy weekends when you don't want to babysit a stove.
I discovered this recipe during football season when I needed something that could cook while we watched the game. My husband, who typically views mac and cheese as "kid food," went back for seconds and then asked if there was enough for his lunch the next day. Now it's in our regular rotation, especially during colder months when warm, cheesy goodness is exactly what we're craving.
Key Ingredients
- Buffalo Wild Wings Parmesan Garlic Sauce: The flavor shortcut that makes this dish special—this bottled sauce delivers complex flavor without measuring multiple seasonings
- Chicken Breast: Becomes perfectly tender and shreddable after slow cooking—boneless thighs work beautifully too if you prefer darker meat
- Elbow Macaroni: The classic choice that holds sauce in every curve—the slight undercooking before adding to the crockpot ensures it doesn't turn mushy
- Cream Cheese: The secret to extra creamy sauce that won't break or separate during extended heating—full fat works best for smoothest results
- Colby Jack Cheese: Melts beautifully while adding both color and flavor—freshly shredded melts more smoothly than pre packaged
I stumbled upon the Buffalo Wild Wings sauce at the grocery store and bought it on a whim. That impulse purchase transformed my regular chicken and pasta into something friends and family now specifically request. Sometimes the best kitchen discoveries happen completely by accident!
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Step-by-Step Instructions
- Chicken Foundation
- Season chicken breasts with simple spices before adding to the slow cooker. This base seasoning ensures the meat itself has flavor, not just the sauce coating it. Pour just enough Parmesan Garlic sauce to cover the chicken—too much at this stage can make the final dish overly salty. The low heat setting is crucial for keeping the chicken tender rather than tough.
- Perfect Timing
- The four hour mark on low heat hits that sweet spot where chicken becomes shreddable but hasn't dried out. Using a meat thermometer to verify 165°F ensures food safety without overcooking. Different slow cookers run at slightly different temperatures, so checking doneness rather than relying solely on time prevents disappointment.
- Shredding Strategy
- Remove chicken to a cutting board for shredding rather than doing it in the crockpot. This gives you better control and prevents burning yourself with hot sauce splatters. Two forks pulled in opposite directions create that perfect shredded texture. Return the chicken to the sauce immediately so it can continue absorbing those flavors.
- Pasta Preparation
- The three minute partial boil is absolutely crucial—fully cooked pasta would turn mushy after an hour in the slow cooker. Draining it thoroughly prevents excess water from diluting your cheese sauce. This quick partial cook gives the pasta a head start while still allowing it to finish cooking while absorbing the flavorful sauce in the crockpot.
- Cheese Integration
- Adding cubed cream cheese rather than one large block helps it melt more evenly. The combination of cream cheese and Colby Jack creates that perfect sauce consistency—creamy yet stretchy when pulled with a fork. Stirring occasionally during the final hour helps promote even melting and prevents hotspots that could burn the cheese.
- Final Assembly
- The finishing sprinkle of Parmesan adds another layer of flavor and creates an appealing top. Fresh parsley isn't just for looks—it adds a hint of brightness that cuts through the richness of the cheese sauce. Let the dish rest for about 5 10 minutes after cooking before serving to allow the sauce to thicken to its perfect consistency.
My first attempt at this accidentally used fully cooked pasta, resulting in something closer to cheesy mush than mac and cheese. The three minute partial boil was a game changer that maintained that perfect pasta texture we all crave. Sometimes kitchen failures lead to the best discoveries!
Serving Suggestions
This hearty dish needs little accompaniment, but a simple green salad with a light vinaigrette provides welcome freshness against the richness. Steamed broccoli makes an excellent side that can be stirred right into the mac and cheese for a complete one bowl meal. For casual entertaining, serve in bread bowls with extra Parmesan on the side. This pairs beautifully with a crisp white wine or cold beer for adults.
Creative Variations
Transform this basic recipe with simple additions or substitutions. Add a cup of frozen peas during the last 15 minutes of cooking for pops of color and extra nutrition. Bacon lovers can sprinkle crumbled bacon on top before serving for smoky crunch. Spice enthusiasts might add a few dashes of hot sauce to the cheese mixture or use pepper jack in place of some of the Colby. When the Buffalo Wild Wings sauce isn't available, substitute 1/2 cup of jarred Alfredo sauce mixed with 2 teaspoons of granulated garlic and 1/4 cup grated Parmesan.
Keeping Fresh
This mac and cheese keeps beautifully for up to three days when refrigerated in airtight containers. The flavors actually improve overnight as they meld together. Reheat gently in the microwave with a splash of milk stirred in to restore creaminess. For meal prep, you can cook and shred the chicken up to two days ahead, keeping it in its sauce until ready to complete the recipe. This dish doesn't freeze well due to the cream cheese and pasta texture changes.
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I've been making this comfort food classic for nearly two years now, tweaking little details each time. What began as a way to use up that impulse purchased sauce has become our most requested family meal during busy sports seasons. There's something magical about walking in the door after a long day and being greeted by those garlic parmesan aromas promising cheesy comfort just an hour away. Sometimes the simplest kitchen shortcuts create the meals that become part of your family's food language—this one has definitely earned its place in our regular rotation.
Frequently Asked Questions
- → Can I use a different sauce if I can't find Buffalo Wild Wings Parmesan Garlic sauce?
- Absolutely! You can substitute with any creamy garlic parmesan sauce or make your own by combining 1/2 cup grated parmesan, 1/4 cup butter, 2 cloves minced garlic, 1/2 cup heavy cream, and Italian herbs. Another option is to use a creamy Caesar dressing with extra garlic and parmesan added.
- → Can I cook this on high in the slow cooker to save time?
- Yes, you can cook the chicken on high for about 2-2.5 hours instead of 4 hours on low. Just make sure the chicken reaches 165°F. For the mac and cheese portion, you can cook on high for 30 minutes instead of an hour on low, but stir more frequently to prevent scorching.
- → Can I use pre-cooked or rotisserie chicken?
- Definitely! To use pre-cooked chicken, skip the first slow cooking stage. Simply chop or shred your rotisserie chicken, toss it with some of the Parmesan garlic sauce in the slow cooker, then proceed with adding the pasta and cheese ingredients. This makes it an even quicker meal!
- → What sides go well with this dish?
- This hearty dish pairs wonderfully with lighter sides like a crisp green salad, steamed broccoli, roasted asparagus, or garlic green beans. Garlic bread or a simple side of roasted cherry tomatoes also complement the creamy flavors nicely.
- → Can I make this ahead and reheat it?
- This mac and cheese reheats well but may need extra milk when warming up as it tends to thicken when cooled. Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk and stirring frequently to restore the creamy texture.