This Crockpot Buffalo Chicken Mac and Cheese combines tender shredded chicken, bold buffalo wing sauce, and a rich, creamy three-cheese blend into one effortless slow cooker meal. It’s the ultimate comfort food mashup that delivers spicy, tangy, and cheesy flavors with zero fuss—perfect for game day spreads or busy weeknights when you need a crowd-pleaser that practically cooks itself.
If you love the ease of “dump-and-go” meals but crave something a little more exciting than standard soup or stew, this recipe is a game-changer. It delivers all the zing of buffalo wings with the cozy, stick-to-your-ribs vibes of homemade mac and cheese, similar to the hearty comfort of my slow cooker chicken stroganoff.
Key Takeaways
- Dump-and-Go Easy: No pre-cooking the chicken required—just toss it in raw and let the slow cooker do the work while you go about your day.
- Three-Cheese Creaminess: A custom blend of cream cheese, cheddar, and Monterey Jack creates a velvety sauce that perfectly balances the buffalo heat.
- Game Day Hero: It stays warm in the crockpot without drying out, making it perfect for parties or football Sunday spreads.
- Customizable Heat: You control the spice level completely by choosing your favorite wing sauce brand.
- Set It and Forget It: Just like my crockpot chicken and rice, this recipe frees up your hands and your time.
Why You’ll Love This Crockpot Buffalo Mac and Cheese
- Flavor Bomb: It hits every single taste bud—spicy, tangy, savory, and incredibly creamy all at once.
- Minimal Dishes: You cook the chicken and the sauce right in the same pot, saving you from scrubbing a sink full of dirty pans later.
- Tender Chicken: Slow cooking the chicken directly in the ranch and wing sauce ensures it stays juicy and shreds effortlessly with a fork.
- No “Canned” Taste: We use real, fresh cheese and zesty ranch seasoning for authentic flavor, skipping the processed cheese blocks entirely.
- Protein Packed: The generous amount of shredded chicken turns this from a side dish into a filling, high-protein main course.
- Crowd Pleaser: It’s a fun, modern twist on two classics that everyone loves. If your family enjoys this, they’ll absolutely flip for my baked buffalo chicken mac and cheese version too!
Food or Cultural Background
Buffalo wings are an American icon, originating in Buffalo, New York, while macaroni and cheese is widely considered the ultimate soul-soothing staple. Merging them isn’t just a trendy idea; it’s a celebration of bold American flavors coming together. The addition of Ranch dressing—another American cult favorite—bridges the gap between the spicy vinegar of the hot sauce and the rich dairy of the cheese, creating a balanced sauce that is addictive.
It’s the kind of “new classic” comfort food that has taken over potlucks because it feels both nostalgic and exciting. It reminds me of the bold, crowd-pleasing energy of my hissy fit dip—bold, addictive, and gone in seconds. There’s something undeniably cozy about scooping a big bowl of this cheesy, spicy pasta while watching a game or curling up on a rainy night.
Ingredients for Crockpot Buffalo Chicken Mac and Cheese
| Ingredient | Notes / Substitutes |
|---|---|
| Chicken Breast | Boneless, skinless is standard, but thighs also work great if you prefer darker, juicier meat. |
| Wing Sauce | Frank’s RedHot Wing Sauce is the classic choice. Make sure it’s “Wing Sauce” (which has butter flavor) not just plain “Hot Sauce.” |
| Ranch Dressing | Bottled ranch adds creaminess and helps cool down the heat. |
| Ranch Seasoning | The dry packet mix adds a punch of concentrated herb and garlic flavor that really makes the dish pop. |
| Cream Cheese | Softened and cubed. This is the base of your cheese sauce and ensures it’s ultra-creamy. |
| Cheddar & Monterey Jack | Shred it yourself! Pre-shredded cheese has anti-caking agents that prevent a smooth melt. |
| Pasta Shells | Medium shells are perfect for cupping the sauce and little chicken bites. Rotini works well too. |
| Pasta Water | Don’t skip this! A ladle of starchy pasta water helps emulsify the sauce so it isn’t greasy. |
Equipment Needed
- Slow Cooker: A 6-quart or larger size works best to hold all the pasta.
- Pot for Pasta: You’ll need to boil the pasta separately on the stove to ensure perfect texture.
- Cheese Grater: Essential for freshly shredding your cheese blocks—trust me, it melts better.
- Forks: Two forks make shredding the chicken a breeze right in the pot.
How to Make Crockpot Buffalo Chicken Mac and Cheese Step-by-Step
- Prep the Pot: Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent any sticking or burning.
- Season the Chicken: Place the raw chicken breasts at the bottom of the pot. Sprinkle them evenly with salt, pepper, garlic powder, and the dry ranch seasoning packet.
- Add Liquids: Pour the buffalo wing sauce and the liquid ranch dressing directly over the chicken.
- Slow Cook: Cover and cook on High for 2–3 hours or Low for 4 hours. You want the chicken to be tender enough to shred easily.
- Shred: Using two forks, shred the chicken directly in the sauce in the pot. It should pull apart effortlessly.
- Melt the Cheeses: Add the cubed cream cheese, shredded cheddar, and shredded Monterey Jack to the hot chicken mixture. Stir, cover, and cook for another 30 minutes to let everything melt together into a sauce.
- Boil Pasta: Meanwhile, cook your pasta shells on the stove until they are al dente. Reserve a ladle of starchy pasta water before draining!
- Combine: Stir the cooked pasta and the reserved pasta water into the crockpot mixture. Mix gently until every shell is coated in that glorious cheesy buffalo sauce.
- Serve: Garnish with fresh parsley or chopped green onions for a pop of color and serve warm!
Expert Tips for the Best Results
- Room Temp Cream Cheese: Make sure your cream cheese is softened to room temperature before adding it. Cold cream cheese can curdle or stay lumpy in the hot sauce.
- Don’t Overcook Chicken: Check your chicken at the 2-hour mark (if cooking on High). Overcooked chicken can get stringy and dry, even in sauce.
- Al Dente Pasta: Undercook your pasta slightly on the stove (by about 1 minute). It will continue to soften as it sits in the hot cheese sauce in the crockpot.
- Custom Spice: If you like it mild, use a “Mild” wing sauce. If you want fire, add a dash of cayenne pepper or diced jalapeños to the mix.
- Blue Cheese Fan? If you’re Team Blue Cheese, crumble some fresh blue cheese on top right before serving for that authentic wing night vibe.
- Family Favorite: This dish is always a hit, just like my crockpot garlic parmesan chicken and potatoes, so be prepared for seconds!
What to Serve With Buffalo Chicken Mac and Cheese
- Celery & Carrots: The classic wing sidekick! They add a refreshing, watery crunch to cut through the richness of the cheese.
- Green Salad: A simple salad with a sharp vinaigrette balances the heavy, creamy pasta nicely. Try my best fresh cucumber pasta salad for a lighter, crisp side dish option.
- Garlic Bread: Because let’s be honest, you can never have enough carbs with pasta.
- Roasted Veggies: Roasted broccoli or green beans add some nutrition and texture. You could also serve it with sweet and spicy baked cauliflower for extra veggie power.
- Lighter Option: If you want something less heavy on the side, check out my Greek chicken meal prep bowls for a completely different flavor profile later in the week.
Storing and Reheating Tips
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
- Reheating: Microwave individual portions with a splash of milk or chicken broth to loosen up the sauce and make it creamy again.
- Freezing: I generally don’t recommend freezing this dish, as the cream cheese-based sauce tends to separate and get grainy when thawed and reheated.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 kcal |
| Protein | 35g |
| Carbohydrates | 45g |
| Fat | 28g |
| Sodium | 1450mg |
| Fiber | 2g |
Source: Estimated based on 6 servings. Nutrition varies by brand of wing sauce and dressing used.
FAQs About Crockpot Buffalo Chicken Mac and Cheese
Can I put uncooked pasta in the crockpot?
I generally don’t recommend it for this creamy recipe. Cooking pasta directly in the thick cheese sauce often leads to gummy or unevenly cooked noodles. Boiling it separately guarantees perfect texture every time.
Can I use chicken thighs?
Yes! Boneless skinless chicken thighs are actually juicier and harder to overcook, making them a fantastic choice for slow cooking.
Is this recipe spicy?
It definitely has a kick! Using “Wing Sauce” (which has butter/flavor added) is milder than straight hot sauce. To reduce heat further, you can swap half the wing sauce for more ranch dressing.
Final Thoughts
I really hope this Crockpot Buffalo Chicken Mac and Cheese becomes your new favorite way to eat comfort food! It’s cheesy, spicy, and satisfying in a way that just makes you happy. There’s nothing better than lifting the lid and seeing that bubbling, orange-gold sauce ready to go. If you love easy slow cooker meals, definitely check out my slow cooker chicken tacos for another fuss-free dinner. Can’t wait to see your photos!
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Crockpot Buffalo Chicken Mac and Cheese
Ingredients
Equipment
Method
- Season Chicken: Lightly spray the crockpot with cooking spray. Place chicken breasts inside and season with salt, pepper, garlic powder, and ranch seasoning.
- Add Sauce: Pour in the wing sauce and ranch dressing. Cover and cook on High for 2-3 hours.
- Shred: Shred the chicken directly in the pot using two forks.
- Add Cheese: Stir in the cream cheese, shredded cheddar, and Monterey Jack cheese. Cover and cook for another 30 minutes until melted.
- Cook Pasta: Meanwhile, boil the pasta shells on the stove until al dente. Reserve one ladle of pasta water, then drain.
- Combine: Stir the cooked pasta and reserved pasta water into the crockpot until coated. Garnish and serve.