Crock Pot Buffalo Chicken Mac and Cheese
Cheese Creamy, cheesy, and packed with that classic Buffalo kick, this Crock Pot Buffalo Chicken Mac and Cheese comes together with shredded chicken and tender pasta for a no-fuss dinner that is always a hit at the table.
Servings: 6
Calories: 580kcal
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
Calories: 580kcal | Carbohydrates: 7g | Protein: 42g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 2846mg | Potassium: 577mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 3mg | Calcium: 461mg | Iron: 1mg