Crock Pot Buffalo Chicken Mac and Cheese
User Reviews
4.7
Crock Pot Buffalo Chicken Mac and Cheese
Description
Crock Pot Buffalo Chicken Mac and Cheese layers cooked shredded chicken, ranch seasoning, cheddar cheese, and cream cheese with milk, chicken broth, and Buffalo hot sauce in a slow cooker. The ingredients meld together over hours of slow cooking to create a creamy, spicy cheese sauce with tender chicken pieces. Shortly before serving, cooked rotini pasta is mixed in, ensuring a perfectly coated pasta dish bursting with Buffalo flavor.
The dish balances creamy richness from cheeses and broth with a lively kick of heat from hot sauce, complemented by ranch seasoning to round out the flavors. Optional toppings like blue cheese crumbles and sliced green onions add texture and tang. This recipe is ideal for gatherings or any meal craving a flavorful twist on traditional mac and cheese.
You can cook chicken in advance by boiling, baking, or slow cooking, shredding it before use. Using rotisserie chicken also reduces preparation time. Elbow noodles or shells may substitute rotini pasta. Leftovers keep well refrigerated for several days.
Ingredients
- 3 cups chicken cooked and shredded
- 1 packet ranch dressing seasoning
- 16 ounce cheddar cheese shredded, sharp
- 8 ounces cream cheese
- 2 ½ cups milk
- ½ cup hot sauce Buffalo style
- 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!
Notes
- Cook chicken ahead by boiling for 20 minutes, baking covered at 375°F for 30 minutes, or slow cooking before shredding.
- Rotisserie chicken offers a quick shortcut for prepared chicken.
- Shred chicken using a food processor briefly or with a knife and fork for preferred texture.
- You may substitute elbow noodles or shells instead of rotini pasta.
- Store leftovers in an airtight container refrigerated up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 491 kcal
% 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.
User Reviews
Overall Rating
4.7
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