Dinner

Crockpot Buffalo Chicken Macaroni and Cheese Recipe

Bylina Carter December 14, 2025December 14, 2025

Introduction

This Crockpot Buffalo Chicken Macaroni and Cheese is a delicious twist on two comfort food classics. Tender shredded chicken soaked in spicy buffalo sauce blends perfectly with creamy cheese and pasta for an easy, satisfying meal.

A close-up view of a large amount of shell pasta coated evenly in a thick, creamy, light orange cheese sauce with small green herb bits mixed throughout; the pasta's smooth and ridged textures are visible under the shiny sauce. The pasta is held by a white spoon above a white bowl filled with more of the same creamy pasta, all sitting on a white marbled surface. The sauce appears rich and smooth, clinging well to the pasta shells, creating a comforting and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1.5 pounds chicken breast
1 oz ranch seasoning

1 cup Frank’s Red Hot wing sauce
1 cup ranch dressing

8 oz cream cheese, cubed and softened
1 cup cheddar cheese, hand shredded

1 cup Monterey Jack cheese, hand shredded
1 pound medium size pasta shells
Salt and pepper to taste

1 tablespoon garlic powder
2 tablespoons parsley, for garnish (optional)

Instructions

Step 1: Lightly spray the crockpot with cooking spray and place the chicken breasts inside. Season them with salt, pepper, garlic powder, and ranch seasoning.

Step 2: Pour in the wing sauce and ranch dressing. Place the lid on and cook on high for 2 to 3 hours.
Step 3: Remove the chicken and shred it with two forks, or shred it directly in the crockpot if you prefer.
Step 4: Add the cream cheese, cheddar, and Monterey Jack cheeses to the crockpot. Stir slightly and replace the lid. Let cook for another 30 minutes.

Step 5: While the cheese melts, cook the pasta shells according to package instructions. Save one ladle of pasta water.
Step 6: Stir the reserved pasta water into the crockpot, then add the cooked pasta. Mix until evenly coated in the sauce. Garnish with parsley if desired. Serve warm and enjoy!

Tips & Variations

For extra heat, add additional hot sauce or a pinch of cayenne pepper.

Use rotisserie chicken for a quicker version.
Swap pasta shells for macaroni or elbow pasta if preferred.
Mix in chopped celery or green onions for added crunch and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or water to restore creaminess.

How to Serve

The image shows a close-up of a dark slow cooker filled with three visible layers of ingredients. The base layer is a mix of creamy orange-colored sauce with bits of shredded chicken visible around the sides. The middle layer consists of white shredded cheese scattered unevenly over the sauce. The top layer is a generous mound of yellow shredded cheese piled in the center, contrasting with the white cheese around it. The slow cooker sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can prepare the chicken on the stove by cooking it in a skillet with the sauces until tender, then follow the remaining steps in a pot or baking dish.

What type of cheese works best?

Cheddar and Monterey Jack provide a creamy, melty texture with a mild flavor that balances the spicy buffalo sauce well. Feel free to experiment with mozzarella or pepper jack for a different twist.