Crockpot Buffalo Macaroni and Cheese Recipe
This Crockpot Buffalo Macaroni and Cheese combines tender shredded chicken in a spicy buffalo sauce with creamy cheese and perfectly cooked pasta shells. Slow-cooked in a crockpot, it’s an easy and delicious comfort food with a tangy kick, perfect for a cozy family dinner or game day.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Sauce
- 1.5 Pounds Chicken Breast
- 1 Oz Ranch Seasoning
- 1 Cup Frank’s Red Hot Wing Sauce
- 1 Cup Ranch Dressing
- 1 Tbs Garlic Powder
- Salt and Pepper to taste
Cheeses
- 8 Oz Cream Cheese, cubed and softened
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
Pasta
- 1 Pound Medium Size Pasta Shells
- 1 Ladle of pasta water (reserved from cooked pasta)
For Garnish (optional)
- 2 Tbs Parsley, chopped
Instructions
- Prepare the Crockpot: Lightly spray the inside of the crockpot with cooking spray to prevent sticking. Place the chicken breasts at the bottom of the crockpot.
- Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and ranch seasoning evenly on all sides to build flavor.
- Add Sauces and Cook: Pour Frank’s Red Hot Wing Sauce and ranch dressing over the chicken. Cover with the lid and cook on high heat for 2 to 3 hours until the chicken is cooked through and tender.
- Shred the Chicken: Using two forks, remove the chicken breasts from the crockpot and shred them finely. Alternatively, you can shred the chicken directly inside the crockpot by carefully pulling it apart with forks.
- Add the Cheeses: Stir in the cream cheese cubes, shredded cheddar, and Monterey Jack cheeses into the crockpot. Mix well to combine the cheeses with the buffalo sauce and shredded chicken. Cover and let cook for another 30 minutes on high to allow the cheese to melt and incorporate into the sauce.
- Cook the Pasta: While the cheese is melting, cook the medium pasta shells in boiling salted water until al dente according to package instructions. Reserve one ladle of pasta water before draining.
- Combine Pasta with Sauce: After the 30 minutes cheese melting step, stir the reserved pasta water into the crockpot to loosen the sauce. Then fold in the cooked pasta shells until evenly coated with the cheesy buffalo chicken sauce.
- Garnish and Serve: Garnish the dish with chopped parsley if desired. Serve warm and enjoy your creamy, spicy crockpot buffalo macaroni and cheese.
Notes
- Use medium pasta shells to hold the cheesy sauce perfectly in their curves.
- Adjust the amount of wing sauce to control the heat level to your preference.
- Make sure to reserve some pasta water to enhance the sauce consistency.
- Shredding the chicken inside the crockpot saves extra dishes and keeps all flavors combined.
- Fresh parsley garnish adds a pop of color and fresh taste but can be omitted.
Keywords: buffalo chicken macaroni and cheese, crockpot buffalo mac and cheese, slow cooker buffalo chicken recipe, creamy buffalo mac and cheese, easy crockpot dinner
