
Let’s face it – mac and cheese is an iconic dish, as is buffalo chicken. The warm, creamy, cheese pasta pairs beautifully with the spicy, juicy chicken. But these two were separate dishes, until now! Now, thanks to the following recipe, they’re a meal in one. And this dish can be made in the slow cooker, to make it even easier to prepare.

Anyone will find this simple to make and you can use a crockpot or the slow cook setting on an Instant Pot.

This comfort food style dish is ideal for dinner and the fact it is slow cooker friendly means you can start it early, go out for hours and come back to dinner that’s pretty much ready to serve.

You can add as little or as much heat as you want. If some people usually prefer a spicier finish, you can always offer extra hot sauce at the dinner table so everyone can choose their own spiciness level.

Why You’ll Love the Recipe:
This dish combines the creaminess of mac and cheese with the spice of buffalo chicken. All of these flavors go well together and, since it is a crockpot dish, it is really easy to make.

How to Serve It:
Enjoy this buffalo chicken mac and cheese hot from the crockpot, garnished with some green onions or chives.
Can You Make It Ahead?
Yes, you can make it in advance and warm it back up gently.

Ingredients:
- Shredded sharp cheddar
- Chicken
- Milk
- Ranch dressing mix
- Chicken broth
- Cream cheese
- Rotini pasta
- Buffalo hot sauce
- Chopped green onions

How to make Crock Pot Buffalo Chicken Mac and Cheese :
Put the chicken in a slow cooker and sprinkle the ranch dressing mix on top.

Add the cream cheese and shredded cheddar.

Add the chicken broth, milk and buffalo sauce.

Stir well, then cover and cook on low for 4 hours (or 2 hours on high).
Follow the directions on the package to cook the pasta to al dente, then drain.
Stir the drained pasta shapes into the buffalo chicken mixture.

Serve garnished with green onions.

Mac and cheese meets spicy chicken in this delicious, slow cooked fusion dish. Classic buffalo chicken is often paired with blue cheese, so you might like to add some blue cheese crumbles or dressing to the finished dish.


Crock Pot Buffalo Chicken Mac and Cheese
Ingredients
- 1 pound shredded sharp cheddar
- 3 cups shredded cooked chicken
- 2½ cups milk
- 1 package ranch dressing mix
- 1 cup chicken broth
- 8 ounces cream cheese
- 1 pound rotini pasta spiral pasta
- ½ cup buffalo hot sauce
- Chopped green onions for garnish
Instructions
- Put the chicken in a slow cooker and sprinkle the ranch dressing mix on top.
- Add the cream cheese and shredded cheddar.
- Add the chicken broth, milk and buffalo sauce.
- Stir well, then cover and cook on low for 4 hours (or 2 hours on high).
- Follow the directions on the package to cook the pasta to al dente, then drain.
- Stir the drained pasta shapes into the buffalo chicken mixture.
- Serve garnished with green onions.
Storage Instructions:
Keep leftovers in an airtight container in the fridge and eat within 3 days.
Variations and Substitutions:
Swap the cheddar for Monterey jack cheese if you like, or use leftover chicken rather than fresh. You can stir in ¼ cup of sour cream about half an hour before serving if you want a creamier finish.

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