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If you love bold, zesty flavors and crave the ultimate comfort food, then you’re going to flip for this Crockpot Buffalo Chicken Mac and Cheese. Tender shredded chicken, creamy pasta, tangy buffalo sauce, and plenty of gooey cheese come together in one easy slow cooker dinner recipe. It’s a crowd-pleaser for game day, parties, or any night you’re craving something hearty and a little spicy!
Table of Contents
- A Comfort Food Twist with Buffalo Flavor
- Why You’ll Love This Recipe
- Ingredients in Crockpot Buffalo Chicken Mac and Cheese
- How to Make Crockpot Buffalo Chicken Mac and Cheese
- Recipe Notes & Tips
- More Easy Crockpot Dinner Recipes
- Slow Cooker Buffalo Chicken Mac and Cheese FAQ
- Crockpot Buffalo Chicken Mac and Cheese Recipe
A Comfort Food Twist with Buffalo Flavor
I never knew other people made macaroni and cheese in the crockpot before I started this website. People thought I was a little crazy, but it always turned out so good!
Recipes that take a classic comfort dish and give it a spicy twist, and are made easy with the slow cooker, are the best! This buffalo chicken mac and cheese hits all the right notes.
The chicken cooks low and slow in buffalo sauce and ranch seasoning until tender, then gets mixed with pasta and plenty of cheese for a creamy, tangy, slightly spicy meal that everyone will ask for again.
If you like buffalo chicken flavors, you’ll also love my Buffalo Chicken Dip or Buffalo Chicken Pinwheels!
Why You’ll Love This Recipe
- Easy prep: Toss everything in the crockpot and let it do the work.
- Flavor-packed: Ranch seasoning + buffalo sauce = a match made in cheesy pasta heaven.
- Feeds a crowd: Macaroni and cheese in the slow cooker is perfect for parties, potlucks, and game day spreads.
- Creamy & cheesy: A blend of cheddar, cream cheese, and cottage cheese makes it protein-rich and satisfying.
- Customizable: Adjust the heat level, use different cheeses, or add toppings for your perfect version.
The slow cooker makes this cheesy buffalo chicken pasta recipe so simple, you don’t even have to cook the pasta separately.
It all happens in one pot, which means fewer dishes and maximum flavor.
Ingredients in Crockpot Buffalo Chicken Mac and Cheese
See the recipe card below for exact amounts in this Buffalo Chicken Pasta.
Here’s what you’ll need to make this creamy buffalo chicken pasta recipe in the slow cooker.
Main Ingredients
- Chicken Breasts, Boneless Skinless
- Ranch Dressing Mix
- Buffalo Wing Hot Sauce (such as Frank’s Red Hot)
- Chicken Broth
To Finish
- Rotini Pasta, Uncooked
- Shredded Cheddar Cheese
- Cream Cheese
- Cottage Cheese
Garnish
- Green Onions
- Crumbled Blue Cheese
- Extra Buffalo Hot Sauce
How to Make Crockpot Buffalo Chicken Mac and Cheese
Cook the Chicken
- Add chicken breasts, ranch dressing mix, and chicken broth to the slow cooker.
- Pour in the buffalo sauce.
- Cover and cook on Low for 3–5 hours or High for 2–4 hours, or until the chicken is fully cooked.
- Shred or cube the chicken when cooked.
Add Pasta and Cheeses
- Return shredded chicken to the crockpot
- Stir in uncooked pasta.
- Add half the shredded cheddar cheese, cream cheese, and cottage cheese. Stir well.
- Cover and cook on High (not Low) for about 1 hour, or until pasta is cooked al dente.
Finish and Serve
- Stir in the remaining cheddar cheese until melted and creamy.
- Garnish with green onions, blue cheese crumbles, and a drizzle of hot sauce.
Recipe Notes & Tips
- Make Buffalo Ranch Chicken Macaroni and Cheese with rotisserie chicken: Save time by using pre-cooked shredded chicken. Add it with the broth, ranch mix, and buffalo sauce, then proceed with the pasta step.
- Pasta tip: Keep the slow cooker on High when cooking pasta so it cooks evenly.
- Heat level: For milder flavor, use less buffalo sauce or mix in some cream. For extra spicy, add more hot sauce when serving.
- Cheese swap: Pepper jack or mozzarella can be mixed in for different flavor combinations.
Storage
- Refrigerator: Store leftover Slow Cooker Buffalo Chicken Mac and Cheese in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this recipe, but the texture of the pasta may soften a bit when thawed. If freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months.
Reheating
- Microwave: Heat individual portions in 60–90 second bursts, stirring in between, until hot. Add a splash of milk if it seems dry.
- Stovetop: Reheat gently in a saucepan over medium-low heat with a splash of milk or broth to loosen the sauce.
- Oven (larger portions): Transfer to a baking dish, cover with foil, and bake at 350°F for 20–25 minutes, adding a little milk to keep it creamy.
More Easy Crockpot Dinner Recipes
Crockpot Swedish Meatballs
Crockpot Beef Ragu
Crockpot Thai Peanut Chicken
Crockpot Hawaiian Meatballs
Slow Cooker Pork Chops with Mushroom Gravy
Slow Cooker Buffalo Chicken Mac and Cheese FAQ
Yes! Elbow macaroni, penne, or shells all work well, just make sure to use a similar amount by weight.
Frank’s Red Hot is the classic choice, but you can use your favorite buffalo wing sauce. Choose mild, medium, or hot depending on your spice preference.
Yes. Cook fully, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
Nope! It melts down and adds extra creaminess and protein to the sauce without being noticeable.
Use less of the buffalo wing sauce and/or add some heavy cream or milk to their portions.
This recipe is also called: Slow Cooker Buffalo Chicken Mac and Cheese, Buffalo Chicken Pasta Bake, Crockpot Buffalo Mac, Buffalo Ranch Chicken Pasta
Regardless of the name, it’s so delicious! If you make Crockpot Buffalo Chicken Mac and Cheese, please leave me a comment with a star rating below!
Crockpot Buffalo Chicken Mac and Cheese
Equipment
Ingredients
- 2 pounds Chicken Breasts (boneless-skinless)
- 1 1-ounce packet Ranch Dressing Mix
- 1 cup Buffalo Wing Hot Sauce (such as Frank’s Red Hot)
- 3 cups Low Sodium Chicken Broth
To Finish
- 12 ounces Uncooked Rotini Pasta
- 3 cups Shredded Cheddar Cheese, divided
- 4 ounces Cream Cheese
- 1 cup Cottage Cheese
Garnish
- Green Onions, chopped
- Crumbled Blue Cheese
- More Buffalo Hot Sauce
Instructions
Cook the Chicken
- To the crockpot, add the chicken breasts, ranch dressing mix, buffalo sauce, and chicken broth.
- Cover and cook on Low for 3-5 hours, or High for 2-4 hours. Or until the chicken is done.
- Shred the chicken (or cube it), and add back into the crock pot.
Add Pasta and Cheeses
- Add the uncooked pasta, half of the shredded cheddar cheese, cream cheese, and cottage cheese. Cover and cook on High (not Low) for about 1 hour, or until the pasta is cooked to your liking.
Serve
- Stir in the remaining half of the shredded cheddar cheese.
- Serve garnished with green onions, crumbled blue cheese, and extra hot sauce drizzled on top0 as desired.
Notes
Add the pasta, half of the shredded cheese, cream cheese, and cottage cheese to the crock pot and cook on high for about 1 hour, or until the pasta is cooked to your liking. Garnish & serve. Approx. Nutrition Information Per 1 cup Serving: Calories: 465 | Carbohydrates: 38g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 820mg | Fiber: 2g | Sugar: 3g |
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
