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4.16 from 19 votes

Crockpot buffalo chicken mac and cheese

5SP blue, 6SP green, 2SP purple, 6PP (old program) per serving
Prep Time3 hours
Cook Time2 hours
Total Time5 hours
Course: Main meals
Servings: 8
Author: Drizzle

Ingredients

  • 20 ounces raw boneless skinless chicken breast
  • 1/2 cup chicken broth
  • 1/2 cup franks hot sauce
  • 3 cups cooked whole wheat macaroni pasta
  • 2 cups milk I used 1%
  • 1/3 cup plain 0% yogurt reg or greek is fine
  • 2 oz light cream cheese
  • 1 cup shredded light cheese I used a 3 cheese blend

Instructions

  • Place the chicken, broth and hot sauce in the crock pot. Cook on high for 3 hours (or low for 6-7).
  • Boil the pasta on the stove for 5 minutes. (Wait until the chicken is just about ready). Set the pasta aside.
  • Using two forks or a hand blender, shred the chicken apart in the crock pot.
  • Add in the cooked pasta, low-fat milk, nonfat yogurt, light cream cheese, and light shredded cheese.
  • Cook on low for 2 hours. Give it a good stir, serve and enjoy!

Notes

5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
SP Freestyle per serving- (blue) 5 using WW recipe builder
Smart points per serving- (green) 6 using WW recipe builder
Purple Smart Points per serving- 2 using WW recipe builder
Points plus per serving- 6 using points plus calculator

Nutrition

Serving: 1cup | Calories: 244kcal | Carbohydrates: 20g | Protein: 26g | Fat: 7g | Saturated Fat: 3.34g | Sodium: 918.93mg | Fiber: 2g | Sugar: 4g