Crock‑Pot Buffalo Chicken Mac & Cheese (Slow Cooker Recipe)

Just when you thought mac and cheese couldn’t get better—enter Buffalo chicken. Creamy, spicy, loaded with shredded chicken, this one‑pot slow cooker dinner is a game‑changer.

Why You’ll Love It

  • Comfort food elevated: Classic mac & cheese gets a spicy, tangy upgrade.
  • Hands‑off cooking: Prep in minutes, then let your Crock‑Pot® work its magic.
  • Easy crowd‑pleaser: Feeds about 8 people, perfect for family dinners or potlucks.

Crock‑Pot Buffalo Chicken Mac & Cheese (Slow Cooker Recipe)

Recipe by admin
Servings

8

servings
Prep time

10

minutes
Cooking time

3

hours 
Calories

300

kcal

Ingredients

  • 1 lb rotisserie chicken, sliced

  • 2 cups sharp cheddar cheese, shredded

  • 2 cups pepper jack cheese, shredded

  • 1 cup mozzarella cheese, shredded

  • ¾ cup Buffalo sauce

  • ½ cup butter, melted

  • 2 cups milk

  • 1 cup chicken broth

  • 2 tsp dried thyme

  • 3 cloves garlic, diced

  • 1 Tbsp onion powder

  • 2 tsp parsley

  • 8 oz cream cheese, room temperature

  • 16 oz cavatappi noodles (or your favorite pasta)

  • ½ cup ranch dressing (for topping)

  • Blue cheese crumbles (optional garnish)

Directions

  • Combine base ingredients
  • In the Crock‑Pot® slow cooker, add chicken, cheddar, pepper jack, mozzarella, Buffalo sauce, melted butter, milk, and chicken broth. Stir to combine.
  • Season & cream cheese
  • Mix in thyme, garlic, onion powder, and parsley. Break the cream cheese into chunks and stir in.
  • Cook
  • Set slow cooker to HIGH and cook for 2 hours.
  • Add pasta
  • Stir in the noodles. Continue cooking on HIGH for 1 to 1½ hours, until the noodles are just al dente. Stir occasionally.
  • If the dish becomes too thick or dry, stir in an extra cup of milk.
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  • Britney Breaks Bread
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  • Britney Breaks Bread
  • Finish & serve
  • Drizzle ranch dressing on top. Add extra hot sauce or blue cheese crumbles, if desired. Serve while piping hot!

Pro Tips

  • Chicken options: Rotisserie chicken makes this super quick. If using raw breasts, cook in broth for ~2 hours on HIGH before adding other ingredients.
  • Spice it your way: Adjust Buffalo sauce amount to suit your heat preference.
  • Cheese swaps: Mix in Colby‑Jack, Monterey, or Mozzarella for a different flavor profile.
  • Hydration hack: If it thickens too much after adding noodles, add milk gradually and stir to maintain a creamy consistency.
  • Dairy‑free / vegetarian version: Use plant‑based milk, vegan cheese and omit chicken or substitute with beans or veggies.

Serving Suggestions

Make it a complete plate with:

  • Ranch‑dressed raw veggies or celery sticks
  • Steamed broccoli or green peas
  • Buttery dinner rolls or garlic bread

Storage & Reheating

  • Fridge: Airtight container for up to 5 days.
  • Freezer: Up to 3 months. Thaw overnight, reheat gently with milk to soften. Britney Breaks Bread

FAQs

  • Can I make this gluten‑free? Use gluten‑free pasta and stock.
  • What if I don’t have cream cheese? Skip it or add more shredded cheese for richness.
  • Can I make it milder? Reduce or omit Buffalo sauce and add additional ranch dressing.

Visual Inspiration

Image courtesy of Crock‑Pot’s official site, featuring the creamy, cheesy dish in all its glory—with melted cheese and hints of spicy Buffalo sauce permeating every noodle. Crock-Pot


Final Thoughts

This Buffalo Chicken Mac & Cheese is the ultimate set‑it‑and‑forget‑it comfort dish. The unique blend of cheeses, spicy Buffalo sauce, creamy ranch, and tender chicken makes it more than just mac & cheese—it’s a bold, satisfying main dish. Perfect for potlucks, family dinners, or a comforting meal on a busy evening.

Enjoy every creamy, spicy bite!

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