Slow Cooker Buffalo Chicken Mac and Cheese
This Crock Pot Buffalo Chicken Mac and Cheese is creamy, cheesy, and loaded with spicy buffalo flavor. An easy slow cooker meal that's always a family favorite.
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
Video
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.
Nutrition
Calories: 533kcalCarbohydrates: 50gProtein: 39gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 120mgSodium: 1929mgPotassium: 515mgFiber: 0.1gSugar: 2gVitamin A: 580IUVitamin C: 2mgCalcium: 248mgIron: 1mg
Tried this recipe?Rate it and let me know how it was!
