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buffalo chicken mac cheese crock pot recipe in rustic crock pot

Buffalo Chicken Mac Cheese Crock Pot

This buffalo chicken mac and cheese crock pot recipe is creamy, spicy, and ultra-easy. The slow cooker does all the work, delivering big flavor with minimal effort, a perfect weeknight dinner or game-day hit.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Course: main dish
Cuisine: American
Calories: 519
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked shredded chicken rotisserie or cooked thighs
  • 8 oz Elbow macaroni uncooked
  • 1 cup Buffalo sauce like Frank's RedHot
  • 4 oz Cream cheese cubed
  • 1 cup Shredded cheddar
  • 1 cup Monterey Jack cheese
  • 0.5 cup Mozzarella cheese optional
  • 0.5 cup Ranch or blue cheese dressing
  • 0.5 cup Milk whole or 2%
  • To taste Salt and pepper

Equipment

  • 1 Crock Pot 4–6 quart slow cooker
  • 1 Mixing Spoon For stirring mid-cook
  • 1 Cheese Grater Fresh shredding

Method
 

  1. Place the shredded chicken in the bottom of your crock pot.
  2. Pour in buffalo sauce, ranch or blue cheese dressing, milk, and cubed cream cheese.
  3. Add dry elbow macaroni on top.
  4. Sprinkle in all shredded cheeses but don’t stir yet.
  5. Cover and cook on HIGH for 2–2.5 hours or LOW for 3.5–4 hours.
  6. Stir everything halfway through cooking to mix and check doneness.
  7. Once pasta is tender and cheese is melted, stir thoroughly and switch to “Warm.”
  8. Serve hot and top with green onions or extra cheese if desired.

Notes

  • For quicker prep, use rotisserie chicken.
  • Pasta can overcook in crock pots, don’t leave it on heat too long.
  • For extra creaminess, add more milk after cooking and stir gently.
  • Spice it up further with extra buffalo sauce at the end.