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 in the CrockPot until it turns into the kind of cozy meal your family will ask for on repeat.

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Main Course

Cuisine American

Servings people

Calories 831 kcal

Equipment

Ingredients

16 ounces cream cheese softened, 2 bars
4 cups shredded chicken about 1½ pounds
½ cup Frank's RedHot Sauce
1 cup ranch dressing
2 tablespoons ranch dressing mix
2 cups shredded cheddar cheese
16 ounces rotini pasta
1 bunch green onions garnish, optional
4 ounces blue cheese crumbles garnish, optional

Instructions

Place the cream cheese, chicken, hot sauce, ranch dressing, dry ranch mix, and 1 cup of cheddar cheese into the slow cooker.
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.
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.
Garnish with green onions, blue cheese crumbles, and a drizzle of ranch dressing.

Nutrition

Keyword buffalo, cheddar cheese, cheese, chicken, cream cheese, macaroni, pasta, ranch

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