This crockpot buffalo chicken macaroni and cheese combines tender shredded chicken, creamy cheese sauce, elbow macaroni, and tangy buffalo sauce for an easy comfort food dinner.
Buffalo chicken and macaroni and cheese belong together. The spicy sauce cuts through all that rich, melted cheese, while the slow-cooked chicken makes every scoop hearty enough to serve as a complete meal.
Most of the cooking happens right in the crockpot. The chicken slowly cooks until it pulls apart easily, then cream cheese, cheddar, Monterey Jack, and pasta turn those flavorful cooking juices into a thick and creamy sauce.
The result is cheesy, saucy, a little spicy, and loaded with tender chicken. Add green onions or blue cheese on top if you like, then serve it while everything is hot and extra gooey.
WHY YOU’LL LOVE THIS CROCKPOT BUFFALO CHICKEN MAC AND CHEESE
CREAMY AND CHEESY: Cream cheese, sharp cheddar, Monterey Jack cheese, evaporated milk, and butter make a rich sauce that coats every piece of macaroni.
TENDER CHICKEN: Cooking the chicken slowly in buffalo sauce and chicken broth gives it plenty of flavor while keeping it moist enough to shred easily.
EASY PREP: There’s no complicated cheese sauce to make on the stove. Once the chicken is cooked, the remaining ingredients are stirred into the crockpot.
PERFECT FOR A CROWD: This recipe makes eight generous servings and stays warm nicely for serving at parties, game-day gatherings, or casual family dinners.
EASY TO ADJUST: Use more or less buffalo sauce depending on how spicy you want your macaroni and cheese.
CROCKPOT BUFFALO CHICKEN MACARONI AND CHEESE INGREDIENTS
The creamy cheese sauce balances the tang and heat from the buffalo sauce, while shredded chicken turns classic macaroni and cheese into a filling dinner.
Sharp cheddar gives the sauce a stronger cheese flavor. Monterey Jack melts smoothly and helps give the finished macaroni that soft, creamy texture you want.
You’ll need:
- 1½ pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 cup buffalo wing sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 8 ounces cream cheese, cut into cubes and softened
- 1 cup evaporated milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- ¼ cup sliced green onions, for optional garnish
- ¼ cup crumbled blue cheese, for optional garnish
- Additional buffalo sauce, for optional serving
WHAT KIND OF BUFFALO SAUCE SHOULD I USE?
Use your favorite bottled buffalo wing sauce rather than plain hot sauce.
Buffalo wing sauce already contains ingredients that give it a smoother, richer flavor. Straight hot sauce is much sharper and can make the macaroni overly spicy before you get enough buffalo flavor.
A medium buffalo sauce works well if you’re serving a group because the finished macaroni has noticeable heat without becoming overwhelming.
If your family prefers milder food, start with ¾ cup total buffalo sauce instead of the full cup. You can always drizzle more over individual servings.
Like extra heat? Add another two to four tablespoons once the cheese sauce is finished.
CHEESE FOR BUFFALO CHICKEN MAC AND CHEESE
For the creamiest macaroni and cheese, shred the cheddar and Monterey Jack from blocks.
Pre-shredded cheese is convenient, but it usually has a coating added to help keep the pieces separated in the bag. That can keep the cheese from melting quite as smoothly.
Sharp cheddar adds plenty of flavor, so it doesn’t disappear behind the buffalo sauce. Monterey Jack is mild and melts beautifully.
Together, they give you a sauce that tastes cheesy without becoming too heavy.
Cream cheese is important here, too. It thickens the sauce and softens the sharper flavors from the hot sauce.
CROCKPOT BUFFALO CHICKEN MAC AND CHEESE SUBSTITUTIONS AND ADDITIONS
CHICKEN: Boneless skinless chicken thighs can replace the chicken breasts. Thighs contain a little more fat and stay especially tender during slow cooking. Check that the chicken has reached an internal temperature of 165°F before shredding.
PASTA: Elbow macaroni is the classic choice, but other small pasta shapes work well. Try small shells, cavatappi, rotini, or medium shells. Avoid very thin pasta because it can become soft quickly when mixed with the hot cheese sauce.
CHEESE: Monterey Jack can be replaced with Colby Jack, mozzarella, or pepper Jack. Pepper Jack will add more heat, so you may want to reduce the buffalo sauce slightly.
CHEDDAR: Medium or mild cheddar can be used instead of sharp cheddar if you prefer a softer cheese flavor.
BUFFALO SAUCE: Adjust the buffalo sauce to suit your preferred heat level. Start with less for mild macaroni and add more at the end if needed.
RANCH: Stir two tablespoons of ranch dressing into the finished macaroni for a ranch and buffalo combination. You can also drizzle a little ranch over each serving.
BLUE CHEESE: Blue cheese has a stronger, salty flavor, so it works especially well as a topping rather than being mixed throughout the entire slow cooker.
BACON: Add six slices of cooked and crumbled bacon just before serving for extra smoky flavor and a little crunch.
HOW TO MAKE CROCKPOT BUFFALO CHICKEN MACARONI AND CHEESE
This recipe starts by cooking the chicken until it is tender enough to shred. The creamy cheese sauce and macaroni are added near the end so the pasta doesn’t spend hours sitting in liquid.
Here’s how you make it:
STEP ONE: ADD THE CHICKEN
Place the chicken breasts in the bottom of a 6-quart slow cooker.
Pour the chicken broth and ½ cup of buffalo sauce over the chicken.
Sprinkle with the garlic powder, onion powder, kosher salt, and black pepper.
Turn the chicken once so both sides are coated with the sauce and seasonings.
STEP TWO: SLOW COOK THE CHICKEN
Cover the crockpot and cook on low for four to five hours, or until the chicken is tender and has reached an internal temperature of 165°F.
Depending on the thickness of your chicken breasts and how hot your slow cooker runs, yours may be ready closer to the four-hour mark.
PRO TIP:
Use fully thawed chicken in the slow cooker. Frozen chicken can remain at an unsafe temperature for too long as the crockpot gradually heats.
STEP THREE: SHRED THE CHICKEN
Transfer the cooked chicken to a plate or shallow bowl.
Use two forks to shred it into bite-size pieces.
Leave the cooking liquid in the crockpot. It has plenty of chicken and buffalo flavor and will become part of the cheese sauce.
Return the shredded chicken to the slow cooker.
STEP FOUR: COOK THE MACARONI
About 20 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package directions until just al dente.
Drain the macaroni well.
Don’t rinse it. The small amount of starch remaining on the pasta helps the cheese sauce cling to it.
PRO TIP:
Cook the macaroni about one minute less than the package suggests if you prefer firmer pasta. It will soften a little more once it is stirred into the hot sauce.
STEP FIVE: ADD THE CREAMY INGREDIENTS
Add the butter, softened cream cheese, evaporated milk, and remaining ½ cup buffalo sauce to the crockpot with the shredded chicken.
Stir well.
Cover and cook on high for 10 to 15 minutes, stirring once or twice, until the cream cheese is soft enough to mix smoothly into the liquid.
STEP SIX: ADD THE CHEESE
Add the shredded sharp cheddar and Monterey Jack cheese a handful at a time.
Stir after each addition until the cheese melts into the sauce.
Adding the cheese gradually helps prevent large clumps and gives you a smoother finished sauce.
STEP SEVEN: STIR IN THE MACARONI
Add the drained macaroni to the crockpot.
Gently stir until the noodles and shredded chicken are completely coated in the buffalo cheese sauce.
Cover and cook on high for another 10 to 15 minutes.
Once everything is hot and creamy, switch the crockpot to warm.
PRO TIP:
Don’t leave the macaroni cooking on high for an extended period after adding the cheese. Too much heat can make the cheese sauce oily, and the pasta will continue absorbing liquid as it sits.
STEP EIGHT: CHECK THE CONSISTENCY
Give the macaroni another good stir.
If the sauce is thicker than you’d like, stir in two to four tablespoons of warm evaporated milk or regular milk.
For more buffalo flavor, add another spoonful of buffalo sauce.
Taste before adding extra salt. Buffalo sauce, cheese, and chicken broth all contain salt, so you may not need any more.
STEP NINE: SERVE
Spoon the buffalo chicken macaroni and cheese into bowls while it’s hot.
Top with sliced green onions, crumbled blue cheese, or a drizzle of buffalo sauce if desired.
WHY SHOULD I COOK THE PASTA SEPARATELY?
Cooking pasta directly in a slow cooker can be unpredictable.
Different crockpots heat at different rates, and pasta changes from firm to soft fairly quickly. It also absorbs liquid while it cooks. If you add dry macaroni too early, you can end up with noodles that are overly soft and a cheese sauce that has lost most of its moisture.
Cooking the elbow macaroni separately gives you much better control.
Drain it when it reaches al dente, then stir it into the finished buffalo chicken and cheese sauce. You still get all the convenience and flavor of a crockpot meal without risking mushy macaroni.
HOW TO KEEP CROCKPOT MAC AND CHEESE CREAMY
Macaroni and cheese thickens as it sits because the noodles continue soaking up moisture.
For the best texture, serve this buffalo chicken macaroni and cheese soon after the pasta goes into the crockpot.
If you’re leaving it out for a party, switch the slow cooker to the warm setting rather than continuing to cook it on low or high.
Give it a stir every so often. If the sauce starts getting too thick, add a small splash of warm evaporated milk and stir until the sauce loosens again.
Start with only a couple of tablespoons. You can add more, but you can’t easily remove extra liquid once it’s mixed in.
HOW TO SERVE BUFFALO CHICKEN MAC AND CHEESE
Crockpot buffalo chicken macaroni and cheese is filling enough to serve on its own. Between the pasta, shredded chicken, and rich cheese sauce, you have a hearty meal in one bowl.
Fresh vegetables are a great side because their crisp texture contrasts with the soft and creamy pasta.
Serve it with celery sticks and carrot sticks for a classic buffalo chicken pairing. A simple green salad also works well and keeps the meal from feeling too heavy.
Roasted broccoli, green beans, or asparagus are easy vegetable sides that pair nicely with the spicy cheese sauce.
For game day, serve smaller portions with other appetizers. The slow cooker makes serving especially easy because you can keep the macaroni warm and let everyone help themselves.
Don’t forget the toppings. Green onions bring a fresh bite, while crumbled blue cheese adds that familiar buffalo wing flavor.
A small drizzle of ranch dressing also works if you prefer ranch with buffalo chicken.
HOW TO STORE BUFFALO CHICKEN MACARONI AND CHEESE
Macaroni and cheese will thicken in the refrigerator, but a little extra milk when reheating brings the sauce back to a creamy consistency.
MAKE AHEAD
The chicken can be cooked and shredded up to one day ahead.
Cool the chicken and its cooking liquid, transfer both to an airtight container, and refrigerate.
When you’re ready to finish the recipe, return everything to the slow cooker and heat it thoroughly before adding the cream cheese, milk, buffalo sauce, and shredded cheese.
For the best pasta texture, wait until serving day to cook the macaroni.
IN THE FRIDGE
Allow leftover buffalo chicken macaroni and cheese to cool before transferring it to an airtight container.
Store it in the refrigerator for up to three to four days.
Because pasta continues soaking up sauce during storage, the leftovers will be thicker than they were when freshly made.
IN THE FREEZER
Macaroni and cheese can be frozen, although the sauce and pasta may have a softer texture after thawing.
Transfer completely cooled leftovers to freezer-safe airtight containers and freeze for up to two months.
For easier reheating, freeze the macaroni in individual portions.
Thaw overnight in the refrigerator before reheating.
REHEATING
For individual servings, microwave the macaroni in a microwave-safe dish in short intervals, stirring between each one.
Add a tablespoon or two of milk before reheating to help loosen the sauce.
For a larger amount, place the macaroni in a saucepan over medium-low heat. Add a splash of milk and stir frequently until heated through.
Leftovers should be reheated to 165°F before serving.
BUFFALO CHICKEN MAC AND CHEESE TIPS
Use freshly shredded cheese whenever possible. It melts more smoothly and gives the sauce a creamier consistency.
Don’t overcook the macaroni. Remember that the hot cheese sauce will continue warming and softening the pasta after it goes into the slow cooker.
Soften the cream cheese before adding it. Cold cream cheese takes longer to blend and can leave small white pieces throughout the sauce.
Add the shredded cheese gradually. Dumping three cups of cheese into the crockpot all at once makes it harder to melt everything evenly.
Keep the slow cooker on warm once the macaroni is finished.
And keep a little extra evaporated milk nearby if you’re serving it over a longer period. A few spoonfuls are usually all you need to bring the creamy texture back.
CROCKPOT BUFFALO CHICKEN MAC AND CHEESE FAQS
Can I put uncooked macaroni directly in the crockpot?
You can make slow cooker recipes that use uncooked pasta, but we recommend cooking the macaroni separately for this recipe.
It gives you much better control over the final texture and keeps the noodles from becoming too soft while the chicken cooks.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a good shortcut.
Use about four cups of shredded cooked chicken. Add it to the slow cooker with the chicken broth and ½ cup buffalo sauce, then heat until hot before continuing with the cream cheese and remaining ingredients.
Because the chicken is already cooked, you don’t need the four-to-five-hour cooking time.
How spicy is buffalo chicken mac and cheese?
With one cup of medium buffalo wing sauce, the macaroni has a noticeable buffalo flavor and moderate heat.
For a milder version, reduce the buffalo sauce to ¾ cup total.
For extra heat, add additional buffalo sauce after the cheese has melted. This makes it easier to adjust the spice without accidentally making the entire crockpot too hot.
Can I make buffalo chicken mac and cheese ahead of time?
You can prepare the chicken in advance, but the macaroni and cheese is best finished shortly before serving.
Cooked pasta absorbs sauce as it sits, so assembling the whole recipe too far ahead can make the macaroni softer and the sauce thicker.
Why is my mac and cheese dry?
The pasta has probably absorbed some of the liquid.
Stir in a small amount of warm evaporated milk or regular milk, adding about two tablespoons at a time until the sauce reaches the consistency you want.
Why did my cheese sauce become oily?
Cheese can separate when it gets too hot or cooks for too long.
Once the cheese has melted and the macaroni is creamy, switch your crockpot to warm. Avoid letting the finished cheese sauce cook on high for an extended period.
What toppings go well with buffalo chicken mac and cheese?
Green onions, crumbled blue cheese, extra shredded cheddar, ranch dressing, and a drizzle of buffalo sauce all work well.
Chopped celery is another good option if you want a little fresh crunch.
CROCKPOT BUFFALO CHICKEN MACARONI AND CHEESE RECIPE
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 cup buffalo wing sauce divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 8 ounces cream cheese cut into cubes and softened
- 1 cup evaporated milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- ¼ cup sliced green onions for optional garnish
- ¼ cup crumbled blue cheese for optional garnish
- Additional buffalo sauce for optional serving
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the chicken broth and ½ cup buffalo sauce. Sprinkle the garlic powder, onion powder, kosher salt, and black pepper over the chicken.
- Cover and cook on low for four to five hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Transfer the chicken to a plate and shred it with two forks. Leave the cooking liquid in the slow cooker, then return the shredded chicken to the crockpot.
- Cook the elbow macaroni in a large pot of salted boiling water until just al dente according to the package directions. Drain well and set aside.
- Add the butter, softened cream cheese, evaporated milk, and remaining ½ cup buffalo sauce to the shredded chicken. Stir, cover, and cook on high for 10 to 15 minutes, or until the cream cheese has softened and blends easily into the sauce.
- Add the shredded cheddar and Monterey Jack cheese a handful at a time, stirring after each addition until melted.
- Add the drained macaroni and gently stir until the pasta and chicken are completely coated in cheese sauce.
- Cover and cook on high for another 10 to 15 minutes, just until everything is hot and creamy. Switch the crockpot to warm.
- If the sauce becomes too thick, stir in two to four tablespoons of warm evaporated milk. Taste and add additional buffalo sauce if desired.
- Serve hot with sliced green onions, crumbled blue cheese, or another drizzle of buffalo sauce.
Notes
- Use fully thawed chicken rather than frozen chicken when cooking it in the slow cooker.
- For the smoothest cheese sauce, shred the cheddar and Monterey Jack from blocks instead of using pre-shredded cheese.
- Cook the pasta only until al dente so it doesn’t become too soft after being stirred into the hot sauce.
- Once the cheese has melted and the macaroni is creamy, switch the slow cooker to warm. Keeping the finished macaroni on high can cause the cheese sauce to separate.
- The sauce will continue to thicken as the macaroni sits. Stir in a little warm evaporated milk whenever needed to loosen the consistency.
- For milder buffalo chicken macaroni and cheese, reduce the buffalo sauce to ¾ cup total. For extra heat, add more sauce after the cheese has melted.
- Creamy, spicy, and packed with tender chicken, this crockpot buffalo chicken macaroni and cheese makes an easy dinner that doesn’t need much alongside it. Keep the toppings simple, serve it straight from the slow cooker, and don’t be surprised when people head back for another scoop.
