Oh my gosh, you have to try this Crockpot Buffalo Chicken Mac and Cheese. It’s my absolute go-to when I want something that feels indulgent but is honestly so easy I can throw it together on a crazy day. I mean, who doesn’t love that classic buffalo wing flavor mixed right into the ultimate comfort food? The best part is just dumping everything in the slow cooker and letting it do all the work. My family goes absolutely wild for this one—it’s creamy, it’s got that perfect kick of heat, and it’s just the most satisfying bowl of goodness. Trust me, this recipe is a total game-changer for busy weeknights.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Buffalo Chicken Mac Cheese
Seriously, this recipe is a total winner. Here’s why it’s become a staple in my house:
- So dang easy – just dump it all in and let the crockpot work its magic
- Insanely creamy texture that’ll make you think you spent hours stirring
- You control the heat – make it mild or set your mouth on fire, it’s up to you!
- Packed with protein to keep everyone full and happy
It’s basically everything you want in one pot. What’s not to love?
Ingredients for Crockpot Buffalo Chicken Mac Cheese
Okay, let’s talk ingredients – this is where the magic starts! Here’s everything you’ll need to make this creamy, spicy dream come true:
- 2 pounds skinless, boneless chicken breasts (thighs work too if you prefer)
- 1 packet ranch seasoning – that dry mix is flavor gold
- 3 cups chicken bone broth (regular broth works in a pinch)
- 1 cup Buffalo sauce plus more for drizzling later (I use Frank’s RedHot)
- 1 (14.5 oz) package high protein pasta like Barilla protein rotini
- 4 oz cream cheese softened (trust me, this makes it extra creamy)
- 2/3 cup cottage cheese – don’t knock it till you try it!
- 2 cups shredded Cheddar cheese divided (sharp is my favorite)
- 3 green onions sliced for that fresh pop of color
Ingredient Notes & Substitutions
No cottage cheese? Greek yogurt works great too! If you’re gluten-free, swap in your favorite GF pasta – the texture holds up beautifully. Want less heat? Cut the Buffalo sauce to 1/2 cup and add more broth. And hey, if you’re feeling fancy, blue cheese crumbles make an amazing topping instead of Cheddar!
Equipment Needed
Alright, let’s gather our tools – nothing fancy here! You’ll need:
- A 6-quart crockpot (this size gives everything room to cook perfectly)
- Measuring cups – because eyeballing cheese never ends well
- Wooden spoon for stirring (plastic works too)
Nice-to-have but not essential: a meat thermometer if you’re nervous about chicken doneness. That’s it – simple as can be!
How to Make Crockpot Buffalo Chicken Mac Cheese
Okay, here we go – the fun part! This is where it all comes together. Don’t worry, it’s seriously foolproof. Just follow these steps and you’ll have the most amazing, creamy buffalo mac and cheese:
- Start with the chicken: Place those chicken breasts right in the bottom of your crockpot. Sprinkle that ranch seasoning all over them – get it nice and coated! Then pour in your chicken broth and that cup of Buffalo sauce. Pop the lid on and cook on High for about 2 1/2 hours. You’ll know it’s ready when the chicken shreds easily with a fork.
- Shred and return: Carefully take the chicken out (it’ll be hot!) and chop or shred it into bite-sized pieces. Then plop it right back into that delicious cooking liquid.
- Add the good stuff: Now set your crockpot to High if it isn’t already. Dump in your uncooked pasta, that softened cream cheese, cottage cheese, and 1 1/2 cups of your shredded Cheddar. Give it a really good stir – you want everything combined nicely.
- Final cook: Cover it back up and let it cook on High for another 30 minutes. Check that pasta – it should be tender but still have a little bite to it. Give it one more good stir, then sprinkle the remaining cheese on top. Cover it and let it stand for 10 minutes off the heat – this is KEY for that perfect creamy texture!
- Finish strong: Right before serving, sprinkle with those fresh green onions and drizzle with extra Buffalo sauce if you’re feeling spicy!
Pro Tips for Perfect Texture
Don’t peek too much while it’s cooking – that heat needs to stay in! Add your cheese gradually and stir well between additions to prevent clumping. And that 10-minute rest at the end? Non-negotiable for maximum creaminess. Trust me on this one!
Print
Fiery Crockpot Buffalo Chicken Mac Cheese in 3 Easy Steps – 10/10 Creamy!
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
A creamy and spicy buffalo chicken mac and cheese made easily in a crockpot.
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 1 packet ranch seasoning
- 3 cups chicken bone broth
- 1 cup Buffalo sauce, plus more for serving
- 1 (14.5 ounce) package high protein pasta, such as Barilla® protein rotini
- 4 ounces cream cheese
- 2/3 cup cottage cheese
- 2 cups shredded Cheddar cheese divided
- 3 green onions, sliced
Instructions
- Place chicken breasts in the bottom of a slow cooker. Sprinkle with ranch seasoning; pour in chicken bone broth and Buffalo sauce.
- Cover and cook until chicken is cooked through and tender, on High for 2 1/2 hours……
- Remove chicken and chop, then return to the slow cooker. Set slow cooker to High.
- Add uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups Cheddar cheese. Stir to combine and cover.
- Cook on High until pasta is tender with a bite and creamy, about 30 minutes. Stir and top with remaining cheese. Cover and let stand for 10 minutes before serving.
- Sprinkle with green onions and drizzle with more Buffalo sauce.
Notes
- Adjust Buffalo sauce to your preferred spice level.
- Use any high-protein pasta for best results.
- Shredded cheese melts better if added gradually.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Serving Suggestions for Crockpot Buffalo Chicken Mac Cheese
Oh, this stuff is amazing all on its own, but I love serving it with some cool, crunchy celery sticks on the side – it just feels right with that buffalo flavor! A little bowl of blue cheese or ranch dressing for dipping is never a bad idea either. Sometimes I’ll do a simple green salad if I’m feeling fancy. And don’t forget those extra green onions for garnish – they make it look so pretty and add that fresh bite!
Storage & Reheating Instructions
Leftovers? They keep beautifully in the fridge for up to 3 days in a sealed container. When you’re ready to eat, reheat it gently on the stovetop with a tiny splash of chicken broth or milk to bring back that creamy magic. It’s just as good the second time around!
Nutritional Information
Just so you know, these numbers can vary based on your exact ingredients, but here’s the general breakdown per serving:
- 450 calories
- 32g protein – hello, muscle fuel!
- 35g carbs
- 18g fat
Not too shabby for something that tastes this indulgent, right? If you want to see more of my favorite comfort food recipes, check out my main recipes page!
FAQs About Crockpot Buffalo Chicken Mac Cheese
Can I use frozen chicken?
Absolutely! Just pop those frozen breasts right in. You’ll need to add about an extra hour to the initial cook time – just make sure they’re fully cooked and shreddable before moving to the next step.
How can I make it milder?
Easy! Just cut the Buffalo sauce down to 1/2 cup and use more broth. You can always add more sauce at the end if you want a little extra kick.
What are the best pasta substitutes?
I’ve had great luck with small shells or penne – they hold the sauce beautifully. Just stick with similar-sized pasta so the cooking time stays about the same.
Rate This Recipe
Did you make this Crockpot Buffalo Chicken Mac Cheese? I’d love to hear how it turned out for you! Leave a comment below and let me know what you think – your feedback helps me create even better recipes for everyone. You can also follow along for more updates on my Facebook page! Happy cooking!
