This Crockpot Buffalo Chicken Mac and Cheese is the recipe that will take your mac and cheese game to the next level! It’s rich, creamy and totally delicious; plus, it couldn’t be easier to make.
If you’re thinking about taking out your crockpot more to cook something easy and tasty for your family, this comforting buffalo chicken mac and cheese should be at the top of the list of things to try next.
No, seriously, this crockpot buffalo chicken mac and cheese is your new weeknight hero. I’m talking creamy, cheesy pasta loaded with tender buffalo chicken, all made in one pot – less mess, more time with the family!
And even though this has “buffalo” in the title, the heat is balanced perfectly with ranch and cheese, making it a total winner with both kids and adults.
Why you’ll love this Crockpot buffalo chicken mac and cheese
- The combination of creamy mac and cheese with a hint of buffalo spice is simply irresistible.
- It's a crowd-pleaser that's perfect for busy weeknights or casual gatherings!
- It’s super easy to make in the slow cooker, which means only one pot to clean!
What you’ll need
Olive oil spray — You just need a bit of spray to keep things from sticking.
Chicken breast — Boneless, skinless chicken breast cut into bite-size pieces is the way to go for quick cooking.
Chicken broth — I use low-sodium chicken stock here because there’s already enough salt added from the rest of the ingredients.
Buffalo wing sauce — Adjust the amount according to your spice preference!
Ranch seasoning — A classic pairing with buffalo — it brings a cool, creamy element.
Onion and garlic granules — Essential for that extra boost of flavor.
Shell pasta — I love to make mac and cheese with shell pasta but macaroni or pretty much any other kind of short pasta will work.
Milk — Use whole milk for a creamy sauce.
Cream cheese — To make the sauce extra rich and luxurious.
Cheddar cheese — I like a sharp cheddar cheese in this chicken mac and cheese but mild would work as well.
Pro tip
Add some veggies like a handful of spinach or chopped broccoli during the last 15 minutes of cooking for extra nutrients and color.
How to make buffalo chicken mac and cheese in the crockpot
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Coat the inside of your crockpot with olive oil spray, then add the chicken breast cubes, chicken broth, buffalo wing sauce, ranch seasoning, onion granules, and garlic powder. Stir until the chicken is well coated.
Cover the crockpot and cook on HIGH for 1 ½ to 2 hours.
Stir in the uncooked pasta and whole milk. Cover and cook on HIGH for 45 minutes, or until the pasta is tender.
Add the cream cheese and cheddar to the crockpot. Stir until the cheeses are melted and the sauce is creamy. Cover and cook on LOW for 15 more minutes.
Substitutions and variations
- Use whatever kind of cheese you fancy — Monterey Jack, pepper Jack, or even a blend of Colby and Monterey Jack are all good ideas.
- If you like things extra spicy, add a pinch of cayenne pepper or a diced jalapeño to the crockpot along with the chicken.
- Crumble some cooked bacon and sprinkle it over the mac and cheese just before serving.
Helpful tips for the best buffalo chicken mac and cheese
- Add a splash of hot sauce at the end if you want an extra kick.
- This is a great recipe for those hectic days — get everything in the crockpot in the morning, then just switch it on when you're ready.
- Give the sauce a taste before adding the shells and milk to see if it needs a little more buffalo sauce.
Leftovers and storage
- Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days.
- Reheat individual portions in the microwave, adding a splash of milk to prevent it from drying out. You can also reheat a larger quantity in a saucepan over low heat, stirring occasionally and adding a bit of milk as needed.
- I wouldn’t recommend as the texture of the cheese sauce may change upon thawing.
If you’ve tried this buffalo chicken mac and cheese recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And if you’re looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Crockpot Buffalo Chicken Mac and Cheese
Ingredients
- Olive oil spray
- 1 pound skinless chicken breast cut into 1-inch bites
- 1 cup chicken broth
- ½ cup buffalo wing sauce
- ¼ cup ranch seasoning
- 1 teaspoon onion granules
- 1 teaspoon garlic powder
- 8 ounces shell pasta or macaroni
- 2 cups whole milk
- 4 ounces cream cheese
- 1 ½ cup cheddar cheese shredded
- Salt and freshly ground black pepper to taste
Instructions
- Lightly coat the inside of your crockpot with olive oil spray. Add the chicken breast cubes, chicken broth, buffalo wing sauce, ranch seasoning, onion granules, and garlic powder. Stir until the chicken is well coated.Olive oil spray1 pound skinless chicken breast1 cup chicken broth½ cup buffalo wing sauce¼ cup ranch seasoning1 teaspoon onion granules1 teaspoon garlic powder
- Cover the crockpot and cook on HIGH for 1 ½ to 2 hours, or until the chicken is cooked through.
- Stir in the uncooked pasta and whole milk. Cover and cook on HIGH for 45 minutes, or until the pasta is tender.8 ounces shell pasta or macaroni2 cups whole milk
- Cut the cream cheese into cubes and add them to the crockpot along with the shredded cheddar cheese. Stir until the cheeses are melted and the sauce is creamy. Cover and cook on LOW for 15 more minutes.4 ounces cream cheese1 ½ cup cheddar cheese
- Season with salt and freshly ground black pepper to taste and serve hot.Salt and freshly ground black pepper to taste
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