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Add chicken, broth, buffalo sauce and seasonings to slow cooker.
Cover and cook on high for 3-4 hours or low for 6-8.
Shred fully cooked chicken with forks and return to crock.
Add uncooked pasta and stir to combine.
Cover and cook pasta on high for 30-45 minutes until fully cooked (if needed you can add additional water ¼ cup at a time for any uncooked noodles and stir).
In saucepan over medium high heat melt butter.
Whisk in flour.
Slowly pour in milk while whisking until smooth.
Bring to simmer for 4-6 minutes until sauce thickens enough to stick to a spoon (it will be just a little thinner than most cheese sauces).
Remove from heat and whisk in cheese until melted and smooth.
Add cheese sauce to slow cooker and stir to combine.
Serve immediately.