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CROCKPOT BUFFALO CHICKEN MACARONI AND CHEESE RECIPE

This creamy crockpot buffalo chicken macaroni and cheese is loaded with tender shredded chicken, melted cheese, elbow macaroni, and tangy buffalo sauce for an easy and hearty dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 8

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.