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Crockpot Buffalo Chicken Macaroni and Cheese Recipe

★★★★★

4.9 from 132 reviews
  • Author: lina
  • Total Time: 3 hours 40 minutes
  • Yield: 6 servings 1x

Description

This Crockpot Buffalo Chicken Macaroni and Cheese is a rich and creamy comfort food dish combining tender, spicy buffalo chicken with cheesy macaroni. Perfect for an easy, crowd-pleasing meal, the slow cooker method allows the flavors to meld beautifully while you prepare the pasta separately for the perfect texture. With a zing from Frank’s Red Hot Sauce and creaminess from a blend of cheddar, Monterey Jack, and cream cheese, this recipe is ideal for buffalo chicken lovers craving a cheesy twist.

Ingredients

Scale

Chicken and Sauce

  • 1–1.5 Pounds Chicken Breast
  • 1 Oz Ranch Seasoning
  • 1 Cup Frank’s Red Hot Wing Sauce
  • 1 Cup Ranch Dressing
  • 1 Tbs Garlic Powder
  • Salt and Pepper to taste

Cheeses

  • 8 Oz Cream Cheese, cubed and softened
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup Monterey Jack Cheese, hand shredded

Pasta

  • 1 Pound Medium Size Pasta Shells
  • 1 Ladle of pasta water (reserved from pasta cooking)

Garnish

  • 2 Tbs Parsley, for garnish (optional)

Instructions

  1. Prepare the Crockpot: Lightly spray the inside of the crockpot with cooking spray to prevent sticking. Place the chicken breasts inside.
  2. Season the Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and ranch seasoning to infuse savory flavor.
  3. Add Sauces: Pour Frank’s Red Hot Wing Sauce and ranch dressing over the chicken in the crockpot to coat and create the signature spicy, creamy sauce.
  4. Cook the Chicken: Cover with the lid and set the crockpot to high. Cook for 2 to 3 hours until the chicken is fully cooked and tender.
  5. Shred the Chicken: Using two forks, remove the chicken from the crockpot and shred it finely. Alternatively, shred the chicken directly in the crockpot with forks, taking care not to scratch the surface.
  6. Add the Cheeses: Stir in the softened cubed cream cheese, shredded cheddar, and Monterey Jack cheeses until combined.
  7. Melt the Cheese: Cover the crockpot again and cook for an additional 30 minutes on high to allow the cheeses to melt and the sauce to become creamy.
  8. Cook the Pasta: While the cheese melts, cook the pasta shells according to package instructions until al dente. Reserve one ladle of the pasta cooking water before draining.
  9. Add Pasta Water to Sauce: Stir the reserved ladle of pasta water into the crockpot mixture to loosen the sauce and help it coat the pasta smoothly.
  10. Combine Pasta and Sauce: Add the cooked pasta shells to the crockpot and stir well to evenly coat the pasta with the buffalo chicken cheese sauce.
  11. Garnish and Serve: Optionally sprinkle chopped parsley on top for a fresh finish. Serve the buffalo chicken macaroni and cheese warm and enjoy!

Notes

  • For a thicker sauce, reduce the pasta water added or cook without it.
  • Use freshly shredded cheese for better melting and flavor.
  • If you prefer less heat, reduce the amount of Frank’s Red Hot Sauce or substitute with a milder wing sauce.
  • You can make this recipe ahead: prepare components separately and combine just before serving.
  • For extra crispy topping, transfer cooked macaroni and cheese to an oven-safe dish, top with breadcrumbs and bake at 375°F for 10-15 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Keywords: buffalo chicken, macaroni and cheese, crockpot recipe, slow cooker, comfort food, spicy chicken, cheesy pasta

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Find it online: https://yummybylina.com/crockpot-buffalo-chicken-macaroni-and-cheese-recipe/