This Crock Pot Buffalo Chicken Mac and Cheese is perfectly tender, made with only 10 ingredients, and is a tried-and-true complete pasta meal perfect for a busy weekday. This slow cooker meal is always a family favorite.
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Just when you thought that mac and cheese can't get any better, you find this Slow Cooker Buffalo Chicken Mac and Cheese. If you love both Buffalo Chicken dip and Creamy Baked Mac and Cheese, then this recipe is for you.
If you love Buffalo flavor, try my One Pot Buffalo Chicken Tortellini and Buffalo Chicken Egg Rolls.
Reader Review: "Made this several times and our whole family of picky eaters loved it!" - Charles
Why You'll Love This Recipe
- It's so Easy to make - It is a dump and go recipe!
- This takes mac and cheese to the next level. It has a little heat, a lot of flavor, and tons of cheese.
- A full meal all in one dish, and this recipe delivers all the flavor.
- Big Flavor - the cheddar and buffalo come together perfectly in this dish.
What Is Buffalo Flavor?
Buffalo flavor is a tangy, buttery, and moderately spicy sauce. It is typically made by combining hot sauce with melted butter. It was invented in Buffalo, New York, originally used to coat chicken wings.
Ingredients
- Chicken Breast: Boneless, skinless for best results.
- Ranch Seasoning: Adds a savory ranch flavor that pairs perfectly with Buffalo chicken.
- Chicken Broth: Helps keep the chicken moist while creating a flavor base.
- Hot Sauce: I used Franks hot sauce for this buffalo chicken dish.
- High-Protein Pasta: A hearty pasta option that will add extra protein.
- Cream Cheese: Creates a rich, creamy texture and helps thicken sauce.
- Cottage Cheese: Boost protein without making it heavy.
- Cheddar Cheese: Melts to create the classic cheesey mac and cheese flavor.
- Greek Yogurt: Adds a creamy finish with a little tanginess and protein.
- Green Onions: A fresh, crisp topping that adds color.
Tim's Tip: Freshly shredded cheese melts so much better than the bagged cheese.
How to make Crock Pot Buffalo Chicken Mac and Cheese
- Place the chicken breast in the slow cooker. Sprinkle with ranch seasoning, then pour in chicken broth and Buffalo Sauce.
2. Cover and cook until the chicken is cooked and tender and fully cooked. About 2.5 hours on high or 4-5 hours on low.
3. Remove the chicken from the slow cooker and chop it into bite-sized pieces. Return the chicken to the slow cooker and set it to high heat.
4. Add uncooked pasta, cream cheese, cottage cheese, and cheddar cheese. Stir everything until well combined, then cover.
5. Cook on high until pasta is tender, about 1 hour.
6. Stir the mac and cheese well, then sprinkle the remaining cheese over the top. Cover and let stand for 5 minutes, or until the cheese is melted and gooey. Serve warm and drizzle with more Buffalo sauce and green onions if desired.
Substitutions and Variations
- Blue Cheese Option - If you prefer Blue Cheese, feel free to add some in or sprinkle on top before serving for a bold, tangy finish.
- Cheese Variety - Colby Jack and Parmesan could be a great option for this recipe.
- Veggie Boost - Fold in some spinach, roasted bell peppers, or broccoli to add some color, nutrients, and extra flavor.
Tims Tips
- Adjust the amount of Hot sauce according to your taste buds. If you like extra heat, sprinkle in some red chili flakes for an added kick.
- Short on time? Swap the chicken breast for leftover chicken or a rotisserie chicken and jump right to mixing everything together.
- If your mac and cheese becomes a bit dry and thick, add some extra chicken broth until incorporated.
- Make it your own by mixing crispy bacon, diced japapeños or some blue cheese crumbles for additional flavors. Be creative here!
What to Serve with Slow Cooker Buffalo Chicken Mac and Cheese
- Roasted Vegetables or Green Beans with Bacon
- Garden Salad with Buttermilk Ranch Dressing
- Stuffed Garlic Bread
Storage
Refrigeration: You can store cooled Crock Pot Buffalo Chicken Mac and Cheese in an airtight container for up to 5 days.
Freezing: You can freeze leftovers for up to 3 months in an airtight container.
Reheating: Reheat any leftovers in the microwave or on the stove over low heat. Add in a splash of milk or chicken stock if needed to loosen it up.
FAQs
Yes, Rotisserie chicken works great and saves time. Simply skip the cook time at the beginning for the chicken and combine the shredded chicken with all the remaining ingredients.
Not really, Buffalo sauce is made with hot sauce, butter, and seasonings. So hot sauce is in buffalo sauce.
Yes, you can prepare and reheat on the stove until warm or on a low heat in the crock pot for about an hour.
More Delicious Chicken and Pasta Dishes
- Chicken and Pasta Alfredo Bake
- Chicken Pesto Pasta
- One Pot Cajun Chicken Pasta
- Slow Cooker Chicken Bacon Ranch
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Slow Cooker Buffalo Chicken Mac and Cheese
Equipment
Ingredients
- 2 lbs Chicken Breasts
- 1 packet Ranch Seasoning
- 3 cups Chicken Broth
- 1 cup Hot Sauce I used Franks
- 1 Package High Protein Pasta 15.5 ounces
- 4 oz Cream Cheese
- ⅔ cup Cottage Cheese
- ¼ cup Greek Yogurt
- 8 oz Cheddar Cheese Grated and Divided
- 3 Green Onions
Instructions
- Place the chicken breast in the slow cooker. Sprinkle with ranch seasoning, then pour in chicken broth and Buffalo Sauce. 2 lbs Chicken Breasts 1 packet Ranch Seasoning 3 cups Chicken Broth 1 cup Hot Sauce
- Cover and cook until the chicken is cooked and tender and fully cooked. About 2.5 hours on high or 4-5 hours on low.
- Remove the chicken from the slow cooker and chop it into bite-sized pieces. Return the chicken to the slow cooker and set it to high heat.
- Add uncooked pasta, cream cheese, cottage cheese, Greek yogurt, and cheddar cheese. Stir everything until well combined, then cover. 1 Package High Protein Pasta 4 oz Cream Cheese ⅔ cup Cottage Cheese ¼ cup Greek Yogurt 8 oz Cheddar Cheese
- Cook on high until pasta is tender, about 1 hour.
- Stir the mac and cheese well, then sprinkle the remaining cheese over the top. Cover and let stand for 5 minutes, or until the cheese is melted and gooey. Serve warm and drizzle with more Buffalo sauce and green onions if desired. 3 Green Onions
Notes
- Adjust the amount of Hot sauce according to your taste buds. If you like extra heat, sprinkle in some red chili flakes for an added kick.
- Short on time? Swap the chicken breast for leftover chicken or a rotisserie chicken and jump right to mixing everything together.
- If your mac and cheese becomes a bit dry and thick, add some extra chicken broth until incorporated.
- Make it your own by mixing crispy bacon, diced japapeños or some blue cheese crumbles for additional flavors. Be creative here!
Refrigeration: You can store cooled Crock Pot Buffalo Chicken Mac and Cheese in an airtight container for up to 5 days. Freezing: You can freeze leftovers for up to 3 months in an airtight container. Reheating: Reheat any leftovers in the microwave or on the stove over low heat. Add in a splash of milk or chicken stock if needed to loosen it up.
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