CrockPot Buffalo Chicken Mac and Cheese

This slow cooker twist on Buffalo Chicken Mac and Cheese brings together tender pasta, shredded chicken, cream cheese, and a hint of ranch for a creamy, bold, incredibly easy dinner. Everything cooks low and slow until it turns into the kind of cozy meal your family will ask for on repeat. You'll get simple steps that show how to make mac and cheese in the crockpot so your batch turns out smooth, flavorful, and truly the best version of CrockPot Buffalo Chicken Mac and Cheese. Pin this recipe now so you always have an effortless weeknight option ready when life gets busy.

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Why is this the best crockpot buffalo chicken mac and cheese recipe

This buffalo chicken mac and cheese recipe is versatile. It's perfect for any family meal or party, allowing your guests to choose different toppings as they like: crispy bacon, chives or green onions, crispy onions, blue cheese crumbles, ranch or blue cheese dressing, shredded cheddar, extra hot sauce... the possibilities are endless!

This easy crockpot buffalo chicken mac and cheese is absolutely delicious! The combination of gooey mac and cheese with the spicy heat of Frank's RedHot Sauce, and creamy ranch dressing is always a winner.

This recipe makes the best buffalo chicken mac and cheese anytime! Every spoonful is a delightful bite, and the whole family will love it. No one will want to stop scooping this mac and cheese into their bowls; whether you use it as a main dish for dinner or for your holiday parties or summer potlucks, this is a perfect addition to any dinner table.

This is an easy recipe for chicken mac and cheese. Place the shredded chicken in the Crock Pot (Store-bought rotisserie chicken would make this recipe even easier!), along with the other ingredients. Slow cook for an hour and a half on high. Cook the pasta to al dente (we love classic macaroni for this recipe!) and add it to the CrockPot. Top with more cheddar cheese and serve. That's it!

The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy crockpot buffalo chicken mac and cheese recipe in your pantry. If you need an ingredient or two, you can easily find them in many local grocery stores or on Amazon!

This buffalo chicken mac and cheese recipe tastes amazing! This crockpot mac and cheese is delicious on its own, but to add more texture and flavor, you can mix in green onions, bacon, crispy fried onions, extra heat with more hot sauce or red pepper flakes, or more pre-shredded cheeses like Monterey Jack, mozzarella, or toasted breadcrumbs with parmesan. You can even throw some veggies in there like peas and carrots or a bag of frozen mixed vegetables.

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What you'll need to make Buffalo Chicken Mac and Cheese

Equipment

• Chicken shredder - I love my chicken shredder and use it at least two or three times a week. It's a neat little gadget that you twist to shred your chicken. It takes a 10-minute process (shredding chicken breasts) and makes it a 30-second process. Pro tip - Warm chicken is easier to shred, so if you're using chicken from the fridge, zap it in the microwave for a few seconds to warm it up.
• Crockpot - Or any slow cooker. This is the best hands-off, low-stress cooking method. You can add your ingredients, turn it on, and walk away.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• cream cheese - This needs to be softened. The best way to do that is to leave it on the counter for a couple of hours. It doesn't matter whether you use full fat or low fat cream cheese because there is enough flavor in the recipe that you can't tell the difference.
• shredded chicken - You can cook a chicken breast and use that, but you can also use leftover chicken or grab a rotisserie chicken at Costco for this recipe.
• Frank's RedHot Sauce - I am a die hard Frank's fan. This is not a sponsored post. I have never worked with them. I just like Frank's RedHot Sauce. You can use whatever buffalo sauce you want.
• ranch dressing - I make this at home from the recipe I've linked here.
• ranch dressing mix - Also make this at home.
• shredded cheddar cheese - I buy this pre-shredded. I know the cooking purists say that you have to shred your own cheese or it won't melt properly, but that is a load of crap to make you feel guilty. I have been buying pre-shredded cheese for 26 years, and I have had exactly one bag that didn't melt properly. It's fine. Buy the bag and skip the guilt.
• rotini pasta - Use whatever shape pasta you have. My kids like elbow macaroni. I prefer a corkscrew because it holds more cheese sauce.
• green onions - Optional for garnish. I used only the green parts for the photos but you can use the white parts too if you don't want to waste them.
• blue cheese crumbles - Optional for garnish. If you don't like it, leave it out.

How to make Buffalo Chicken Mac and Cheese in the CrockPot

1. Place the cream cheese, chicken, hot sauce, ranch dressing, dry ranch mix, and 1 cup of cheddar cheese into the slow cooker.
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2. Stir until combined. Cover and cook on high for 1 ½ to 2 hours or on low for 3-4 hours. Stir occasionally to prevent the cheese from burning.
3. 30 minutes before serving, boil and drain the pasta. Add the pasta to the slow cooker and stir to combine with the buffalo chicken mixture. Top with the remaining 1 cup of cheddar cheese and cover until the cheese melts.
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4. Garnish with green onions, blue cheese crumbles, and a drizzle of ranch dressing.
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Substitutions & variations

You can also top this with fried onions, blue cheese dressing, chives, extra shredded cheddar, extra hot sauce, crumbled Ritz crackers... There are a ton of possibilities.

Any short type of pasta will work, such as elbow macaroni or shells.

You can add pre-cooked and crumbled bacon to this mac and cheese for extra flavor! Add it at the beginning, with the chicken.

There are several add-ins you can try. Diced celery, sauteed onions, frozen mixed vegetables, roasted broccoli, corn kernels, or steamed carrots all come to mind as great options.

I use ½ cup of hot sauce for my family, but you can go all the way up to a cup based on your preference. Taste it before you add extra. You can always add more, but you can't remove it once it's in there. If it gets too hot, add more softened cream cheese or sour cream.

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Storing leftovers

If there is any leftover chicken mac and cheese, transfer it to an airtight container. Place a piece of parchment paper or plastic wrap directly on top before sealing to prevent the cheese from drying out (optional but helpful). The mac and cheese can last 3-4 days in the fridge.

This mac and cheese can be frozen, but creamy cheese sauces sometimes change texture. It will still taste great, but will be less smooth and silky. Freeze up to 2-3 months. Thaw overnight in the fridge before reheating.

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Check out more delicious crockpot recipes.

• CrockPot Jambalaya
• Crockpot Corn Chowder
• Easy CrockPot Salsa Chicken
• CrockPot Chicken and Potatoes
• CrockPot Make Ahead Mashed Potatoes
• Crockpot Sweet Potatoes with Marshmallows
• Crockpot Beef Tips and Rice
• CrockPot Steak with Mushrooms and Onions
• Green Chili Chicken Soup (Stovetop or Crockpot)

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