If you love bold flavors and easy dinners, this Crock Pot Buffalo Chicken Mac and Cheese is about to be on repeat. It's loaded with shredded chicken, a creamy cheese sauce, and just the right amount of buffalo heat. Minimal prep, slow cooker easy, and big flavor payoff.
If you love the bold buffalo flavor in this recipe, my Buffalo chicken dip is a must-try for parties.
Recipe at a Glance
- ⏱️ Ready to Eat: 3 hours 40 minutes (slow cooker)
- 🧾 Total Ingredients: 12 simple ingredients
- 🥄 Servings: 6 servings
- 👩🍳 Skill Level: Easy (dump, cook, shred, mix)
- 🧊 Meal Prep Friendly?: Yes, reheats well and holds flavor nicely
Summarize and Save
Buffalo chicken macaroni and cheese is already a solid combo, but making it in the slow cooker takes it to another level. I've lost count of how many times we've made this, and every single time the house fills with that rich, cheesy buffalo aroma that has everyone grabbing a plate before I even sit down.
The chicken turns perfectly tender, and the sauce comes out rich and creamy, with the bold buffalo flavor hitting just right! For more easy chicken and pasta meals in the Crock Pot, don't miss my crack chicken pasta and chicken pot pie pasta.
Why You Will Love This Recipe
This Crock Pot Buffalo mac and cheese is easy to make, full of bold flavor, and totally satisfying with minimal effort. Whether it's for a busy weeknight dinner or feeding a crowd at your next game day party, this recipe always delivers.
- The slow cooker does most of the work, so you can set it and forget it
- Creamy, cheesy sauce with just the right buffalo kick
- A fun twist on classic buffalo chicken pasta that stands out on the table
Ingredients
- Chicken breasts: Boneless, skinless works best here. They cook up tender and shred easily right in the slow cooker.
- Buffalo sauce: This is where the flavor comes from. Use your favorite brand and adjust based on how spicy you like it. You could also use my homemade Buffalo sauce recipe.
- Cream cheese: Helps create that rich, creamy base. Let it soften a bit so it melts more easily.
- Blue cheese dressing: Adds tang and balances the heat. If you're not a fan of blue cheese, ranch works too.
- Mozzarella & cheddar cheese: Mozzarella melts smoothly, and cheddar adds flavor. Shred your own if you can for the best texture.
- Pasta: Use a short pasta like elbows or shells so it holds onto the sauce well. Cook it just until al dente, then stir it into the chicken and sauce at the end so every piece is perfectly coated.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-free: Use a gluten-free pasta to make this Buffalo chicken mac recipe safe for those avoiding gluten. It works just as well with the sauce and keeps every bite creamy.
- Ranch swap: Not a fan of blue cheese? Use ranch dressing instead for a milder, creamy flavor that still blends beautifully with the buffalo sauce.
- Veggie boost: Fold in cooked broccoli, spinach, or roasted bell peppers at the end to add color, nutrients, and extra flavor while keeping it cheesy and rich.
- Cheese variations: Mix in pepper jack, gouda, or smoked cheddar for a unique cheesy twist that adds depth to the sauce and pairs perfectly with the buffalo flavor.
How to Make Buffalo Chicken Mac and Cheese in the Crock Pot
Making this easy Buffalo mac and cheese with chicken is really simple. Most of the work happens in the slow cooker, and you'll have a rich, creamy, cheesy dinner ready in no time.
- Step 1: Cook the chicken. Place the chicken in the Crock Pot and pour the buffalo sauce over it. Sprinkle with black pepper, paprika, onion powder, and garlic powder. Cover and cook on high for 3-4 hours, or on low for 5-6 hours, until the chicken is tender.
- Step 2: Shred the chicken. Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the pot and stir in the cream cheese, blue cheese dressing, mozzarella, cheddar, and sour cream until everything is creamy and smooth.
- Step 3: Cook the pasta. While the sauce is finishing, cook the pasta separately according to the package instructions until just al dente. Drain it and add it to the Crock Pot, tossing until every piece is coated in the buffalo cheese sauce.
- Step 4: Serve and enjoy. Scoop the cheesy buffalo chicken pasta onto plates and serve hot. For a classic side that pairs perfectly, try my slow cooker creamed corn; it's creamy and sweet, and it balances the heat beautifully.
Expert Tips
- Cook the pasta perfectly: Don't overcook the pasta; it should be just al dente before adding it to the chicken and sauce. That way, it won't become mushy when mixed into the sauce.
- Soften the cream cheese first: Let the cream cheese come to room temperature before adding it to the Crock Pot. This makes it easier to stir in and helps create a smoother, creamier sauce.
- Shred the chicken evenly: Use two forks to shred the chicken into bite-sized pieces. Even shredding helps the sauce coat every piece and makes every bite consistent.
- Adjust the heat to taste: Start with the recommended buffalo sauce and taste before serving. If you're serving kids, use less sauce to keep it mild, then stir in a little extra for the adults once the kids are plated.
- Storage and reheating: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of milk if needed to loosen the sauce.
Serving Suggestions
- Weeknight dinners: Serve this Crock Pot Buffalo chicken pasta as a quick, family-friendly weeknight dinner. Pair it with a fresh green salad or my green beans with bacon for a complete meal.
- Game day or parties: This spicy chicken mac and cheese is always a hit at game day gatherings or casual parties. Add some party-friendly sides like slow-cooked chicken wings, honey and garlic meatballs, and crock pot spinach and artichoke dip for a full spread your friends will devour.
Recipe FAQs
Yes, you can prepare the chicken and sauce a day ahead and store them in the refrigerator. Reheat the chicken and sauce on the stove over low heat in a few minutes or in the slow cooker for about an hour. Cook the pasta and combine everything just before serving for the best texture.
Yes, you can freeze it, but the creamy sauce may separate slightly. For best results, freeze the chicken and sauce without the pasta. When ready to enjoy, thaw it out in the fridge overnight, and then reheat the chicken and sauce and cook fresh pasta for serving.
For a milder kid-friendly version, start with just a small amount of buffalo sauce in the Crock Pot. The dish will still be creamy and flavorful without the heat. Once the kids are served, you can easily stir in a little extra sauce to give the adults that classic Buffalo kick.
More Delicious Crock Pot Chicken and Pasta Recipes
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Crock Pot Buffalo Chicken Mac and Cheese
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ cups buffalo sauce
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 8 ounces cream cheese
- 1 cup blue cheese dressing
- 1 ½ cups mozzarella cheese grated
- 1 ½ cups cheddar cheese grated
- 8 ounces sour cream
Instructions
- Add the chicken to the crock pot and top with buffalo sauce, black pepper, paprika, onion powder, and garlic powder.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the cream cheese, blue cheese dressing, mozzarella cheese, cheddar cheese, and sour cream. Stir until combined and cook for 30 minutes more.
- While the sauce is cooking, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
Video
Notes
- Cook the pasta just until al dente, so it holds up in the crock pot.
- Let the cream cheese come to room temperature before stirring it in for a smoother sauce.
- Shred the chicken evenly so the sauce coats every bite.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
The mac and cheese is so creamy and delicious with the perfect amount of spice.