CROCKPOT BUFFALO CHICKEN MAC AND CHEESE 🧀
Crockpot 1 - Chicken
Ingredients
* 3½–4 lbs boneless, skinless chicken breasts
* 1 (12 oz) bottle Frank’s RedHot Original
* 1 packet ranch seasoning
* 2 (8 oz) blocks cream cheese
Instructions
1. Place the chicken breasts in a crockpot.
2. Pour the Frank’s RedHot over the chicken.
3. Sprinkle the ranch seasoning evenly over the top.
4. Place the two blocks of cream cheese on top.
5. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily.
6. Shred the chicken and stir until the cream cheese and buffalo sauce form a smooth, creamy mixture.
Crockpot 2 - Mac and Cheese
Ingredients
* 2 lbs elbow macaroni (or shells/cavatappi), cooked al dente
* 1 (12 oz) can evaporated milk
* 2 cups heavy cream
* 2¼ cups whole milk
* 4 tbsp butter
* 8 oz Velveeta
* 8 oz sharp cheddar
* 8 oz Monterey Jack
* 4 oz smoked Gouda
* 1½ tsp garlic powder
* 1½ tsp onion powder
* ¾ tsp dry mustard
* Black pepper to taste
Instructions
1. Cook pasta 2 mins short of time given on box
2. Melt butter, then add evaporated milk, heavy cream, and whole milk in crockpot. Heat until steaming.
3. Melt in Velveeta, then gradually add the remaining cheeses until smooth.
4. Stir in the seasonings.
5. Mix in the cooked pasta.
6. Fold in the buffalo chicken and serve | or | if you’re dividing into meal preps, go ahead and put your pasta on the bottom and then add the chicken on top so you can stir daily vs combining all at once right away
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Making buffalo chicken mac and cheese in a crockpot is one of my favorite ways to enjoy this comfort food without spending too much time in the kitchen. The combination of slow-cooked chicken infused with Frank’s RedHot sauce and creamy cream cheese creates a perfect spicy base that blends beautifully with the rich mac and cheese. I always find it helpful to cook the pasta just slightly under the recommended time to prevent it from becoming mushy while sitting in the crockpot with the cheese sauce. Also, melting the cheeses slowly into evaporated milk, heavy cream, and whole milk really brings a velvety texture and deep flavor to the dish. Using a blend of cheeses like Velveeta, sharp cheddar, Monterey Jack, and smoked Gouda adds layers of taste and richness that complement the buffalo chicken perfectly. One tip I use, especially when preparing meals for the week, is to store the pasta and buffalo chicken separately in meal prep containers and combine them when ready to eat. This helps keep the pasta from over-softening and allows me to enjoy the dish fresh every time. Stirring daily also helps distribute flavors evenly and keeps everything creamy. I also like adjusting the spice level by controlling the amount of hot sauce and ranch seasoning in the chicken part—this way, everyone can enjoy it, whether they prefer milder or spicier flavors. Overall, this crockpot buffalo chicken mac and cheese recipe is not only made from scratch but also offers a convenient, hearty, and delicious meal perfect for busy weeknights or gathering with friends and family.
