Crock Pot Buffalo Chicken Mac and Cheese
You'll want to add this cheesy and spicy Buffalo Chicken and Mac and Cheese to your weekly dinner rotation! It’s an easy crock pot meal that both kids and adults alike will enjoy.
Servings: 6 -8
Calories: 750kcal
Ingredients
- ½ cup buffalo sauce
- ¾ - 1 pound boneless skinless chicken breasts
- 2 tablespoons ranch seasoning mix not dressing
- 1 cup whole milk
- ½ cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 8 ounces cream cheese softened and cubed
- 2 tablespoons salted butter
- ½ tablespoon garlic minced
- 1 16-ounce box elbow macaroni uncooked
- 2 tablespoons sliced green onion
Instructions
- Add buffalo sauce to your crockpot and place chicken on top. Sprinkle the chicken with the ranch seasoning. Cook on low for 6 hours or high for 3 hours or until the internal temperature of the chicken is 165°F.
- Use 2 forks to shred the chicken in the crockpot. Add whole milk, heavy cream, cheddar cheese, cream cheese, butter and garlic. Use a sturdy spoon to stir the mixture well. Set the crockpot on warm for at least 30 minutes to melt the cheeses while you boil the noodles.
- Boil the noodles according to the package directions. Drain the noodles and add them to the crockpot, stirring well.
- Garnish with sliced green onion and serve.
Video
Notes
- Don’t overcook the pasta: I cook the pasta until it’s al dente so it doesn’t become mushy after putting it in the crock pot.
- Make it on the stovetop: Try this recipe in a large pot on the stove.
- Add more cheese to thicken the sauce: If the sauce is too thin for your liking, add a little more cheese to thicken it.
Nutrition
Calories: 750kcal | Carbohydrates: 65g | Protein: 31g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 1453mg | Potassium: 476mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 1mg | Calcium: 388mg | Iron: 1mg