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Crockpot Buffalo Chicken Macaroni And Cheese Recipe

Crockpot Buffalo Chicken Macaroni And Cheese Recipe
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★★★★★

5.1 from 30 reviews

This Crockpot Buffalo Chicken Macaroni and Cheese recipe combines tender, shredded chicken smothered in a spicy buffalo wing sauce with creamy cheeses and perfectly cooked pasta. Slow-cooked to meld flavors and finished with a touch of ranch dressing and garlic, this hearty dish is a comforting and flavorful twist on classic mac and cheese, perfect for game day or a cozy family meal.

Ingredients

Scale

Chicken and Sauce

  • 1–1.5 Pounds Chicken Breast
  • 1 Oz Ranch Seasoning
  • 1 Cup Frank’s Red Hot Wing Sauce
  • 1 Cup Ranch Dressing
  • 1 Tablespoon 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 cooking)

Garnish

  • 2 Tablespoons Parsley, chopped (optional)

Instructions

  1. Prepare the Crockpot and Chicken: Lightly spray the crockpot with cooking spray. Place the chicken breasts inside and season evenly with salt, pepper, garlic powder, and ranch seasoning to infuse maximum flavor.
  2. Add Sauces and Cook: Pour Frank’s Red Hot Wing Sauce and ranch dressing over the seasoned chicken. Cover with the lid and set the crockpot to cook on high for 2 to 3 hours until the chicken is tender and fully cooked.
  3. Shred the Chicken: Using two forks, carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces. Alternatively, shred the chicken directly inside the crockpot for less mess and to retain the flavorful juices.
  4. Add Cheeses and Melt: Stir in the cream cheese cubes, shredded cheddar, and Monterey Jack cheese into the crockpot with the shredded chicken. Mix gently and cover again. Let it cook for an additional 30 minutes to allow the cheeses to melt and blend into the sauce.
  5. Cook the Pasta: While the cheese is melting, cook the pasta shells in boiling salted water according to package instructions until al dente. Reserve one ladle of pasta cooking water before draining.
  6. Combine Pasta and Sauce: Add the reserved pasta water to the crockpot to loosen the sauce. Then fold in the cooked pasta shells, making sure they are thoroughly coated in the buffalo cheese sauce.
  7. Garnish and Serve: Optionally, sprinkle chopped parsley over the top for a fresh color and flavor boost. Serve the buffalo chicken mac and cheese warm, enjoying the perfect balance of creamy, spicy, and cheesy goodness.

Notes

  • For extra spicy heat, add an additional half cup of Frank’s Red Hot Wing Sauce.
  • You can substitute chicken thighs for a juicier, more flavorful option.
  • To make this dish quicker, use pre-cooked shredded chicken and reduce crockpot time accordingly.
  • Use gluten-free pasta to make this recipe gluten free.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove or microwave.
  • Try topping with blue cheese crumbles for a classic buffalo wing twist.

Nutrition

Keywords: buffalo chicken, crockpot recipes, mac and cheese, comfort food, slow cooker, spicy chicken, easy dinner

Find it online: https://cheframiflavor.com/crockpot-buffalo-chicken-macaroni-and-cheese-recipe/