4.7 from 99 votes
Crock Pot Buffalo Chicken Mac and Cheese
Grab your slow cooker and whip up this delicious Crock Pot Buffalo Chicken Mac and Cheese. Tender pasta smothered in a cheesy buffalo sauce paired with shredded chicken in every bite. This is a complete meal with just a few ingredients.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 10 servings
Calories: 491 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 cups chicken cooked and shredded
- 1 packet ranch dressing seasoning
- 16 ounce sharp cheddar cheese shredded
- 8 ounces cream cheese
- 2 ½ cups milk
- ½ cup Buffalo hot sauce
- 1 cup chicken broth
- 16 ounces rotini pasta
- green onions sliced, optional for topping
Instructions
- Add the cooked shredded chicken to the bottom of a crock pot and pour entire packet of ranch dressing seasoning over top..
- Add the shredded cheddar cheese and cream cheese.
- Pour in milk, chicken broth, and buffalo sauce and stir to combine well..
- Cook for 2 hours on high or for 4 hours on low.
- Approximately 30 minutes before serving, boil water in a large pot and cook the noodles according to the package directions of al dente.
- Drain the pasta into a colander over the sink and then add the drained pasta to the slow cooker and stir to coat completely.
- Serve topped with blue cheese crumbles and sliced scallions if desired!
Cup of Yum
Notes
- To cook the chicken, either place the chicken in a pot of boiling water and boil for 20 minutes. Or place in a glass baking dish and bake in the oven at 375° F covered for 30 minutes or until the chicken is no longer pink.
- You can also cook the chicken in the slow cooker with step 2. Cook it for at least 2 hours on low and then remove it and shred it before continuing with step 3.
- You can also use a rotisserie chicken for quick prep.
- My favorite way to shred chicken is to pulse it in a food processor for just a few seconds. Or you can just use a knife and fork to slice it into small shredded chunks.
- Use elbow noodles or shells if desired.
- Store in an airtight container in the refrigerator for 4-5 days.
Nutrition Information
Serving
1serving
Calories
491kcal
(25%)
Carbohydrates
41g
(14%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
1046mg
(44%)
Potassium
461mg
(13%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
653IU
(13%)
Vitamin C
1mg
(1%)
Calcium
438mg
(44%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1046mg | 44% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 438mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.