If you love bold, zesty flavors and crave a comforting, cheesy meal, this Crockpot Buffalo Chicken Mac and Cheese is for you. Tender shredded chicken, creamy pasta, tangy buffalo sauce, and plenty of melted cheese combine in the slow cooker for an easy, crowd-pleasing dinner. It’s perfect for game day, potlucks, or any night you want something hearty with a little kick.
A Comfort Food Twist with Buffalo Flavor
I hadn’t realized how popular crockpot mac and cheese was until I started this site. It may sound unusual, but slow-cooked mac and cheese is consistently delicious.
Combining a classic comfort dish with spicy buffalo flavor and the ease of a slow cooker makes for one of my favorite weeknight meals. The chicken simmers gently in buffalo sauce and ranch seasoning until tender, then mixes with pasta and a blend of cheeses for a rich, tangy, slightly spicy casserole-style dish.
If you enjoy buffalo chicken flavors, try swapping in rotisserie chicken for an even faster version, or adjust the heat level to suit your family.
Why You’ll Love This Recipe
- Easy prep: Add the ingredients to the crockpot and let it cook.
- Big flavor: Ranch seasoning and buffalo sauce give the sauce a tangy, savory punch.
- Feeds a crowd: A generous slow-cooker mac and cheese is ideal for parties and game day.
- Creamy and satisfying: A mix of cheddar, cream cheese, and cottage cheese creates a rich texture and adds protein.
- Flexible: Adjust the spice, swap cheeses, or add toppings to make it your own.
The beauty of the slow cooker is that you don’t need to boil the pasta separately. Everything finishes in one pot for fewer dishes and deeper flavor.
Ingredients in Crockpot Buffalo Chicken Mac and Cheese
See the recipe card below for exact amounts used in this Buffalo Chicken Pasta.
To prepare this slow-cooker buffalo chicken mac, you’ll need the following:
Main Ingredients
- Boneless, skinless chicken breasts
- Ranch dressing mix
- Buffalo wing sauce (classic choices like Frank’s work well)
- Chicken broth
To Finish
- Uncooked rotini (or other short pasta)
- Shredded cheddar cheese
- Cream cheese
- Cottage cheese
Garnish
- Green onions
- Crumbled blue cheese
- Extra buffalo hot sauce
How to Make Crockpot Buffalo Chicken Mac and Cheese
Cook the Chicken
- Add the chicken breasts to the slow cooker with the ranch dressing mix and chicken broth.
- Pour in the buffalo sauce, cover, and cook on Low for 3–5 hours or High for 2–4 hours, until the chicken is cooked through and tender.
- Shred or cube the cooked chicken and return it to the crockpot.
Add Pasta and Cheeses
- Stir the shredded chicken into the sauce, then add the uncooked pasta.
- Mix in half of the shredded cheddar, the cream cheese, and the cottage cheese until combined.
- Cover and cook on High (do not use Low for this step) for about 1 hour, or until the pasta is cooked al dente.
Finish and Serve
- Stir in the remaining cheddar until everything is melted and creamy.
- Garnish with chopped green onions, crumbled blue cheese, and a drizzle of extra hot sauce if desired.
Recipe Notes & Tips
- Use rotisserie chicken: For a quicker version, add pre-shredded rotisserie chicken with the broth, ranch mix, and buffalo sauce, then proceed to the pasta step.
- Pasta cooking: Keep the slow cooker on High while the pasta cooks so it finishes evenly.
- Adjust the heat: Reduce buffalo sauce or add cream to mellow the spice for kids; add extra hot sauce for more heat.
- Cheese variations: Add pepper jack for extra spice or mozzarella for a milder, gooey texture.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze this dish, though the pasta may soften slightly after thawing. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Reheating
- Microwave: Reheat portions in 60–90 second bursts, stirring between intervals. Add a splash of milk if it seems dry.
- Stovetop: Warm gently over medium-low heat with a little milk or broth to restore creaminess.
- Oven: For larger portions, transfer to a baking dish, cover with foil, and bake at 350°F for 20–25 minutes, adding a splash of milk if needed.
More Easy Crockpot Dinner Recipes
Crockpot Swedish Meatballs
Crockpot Beef Ragu
Crockpot Thai Peanut Chicken
Crockpot Hawaiian Meatballs
Slow Cooker Pork Chops with Mushroom Gravy
Slow Cooker Buffalo Chicken Mac and Cheese FAQ
Yes. Elbows, penne, or shells work well—just use a similar amount by weight so the liquid proportions stay balanced.
Frank’s Red Hot is a classic choice, but any buffalo-style wing sauce will do. Pick mild, medium, or hot depending on your taste.
Yes. Cook fully, refrigerate in an airtight container for up to three days, and reheat gently with a splash of milk or broth to loosen the sauce.
No. Cottage cheese melts into the sauce, adding creaminess and protein without a noticeable texture.
Use less buffalo sauce and add some cream or milk to their portions to tone down the heat.
Also known as: Slow Cooker Buffalo Chicken Mac and Cheese, Buffalo Chicken Pasta Bake, Crockpot Buffalo Mac, Buffalo Ranch Chicken Pasta.
If you give this Crockpot Buffalo Chicken Mac and Cheese a try, leave a comment and rating to share how it turned out for you!
Crockpot Buffalo Chicken Mac and Cheese
Equipment
-
6-quart or larger Slow Cooker
Ingredients
- 2 pounds Chicken Breasts (boneless-skinless)
- 1 1-ounce packet Ranch Dressing Mix
- 1 cup Buffalo Wing Hot Sauce (such as Frank’s Red Hot)
- 3 cups Low Sodium Chicken Broth
To Finish
- 12 ounces Uncooked Rotini Pasta
- 3 cups Shredded Cheddar Cheese, divided
- 4 ounces Cream Cheese
- 1 cup Cottage Cheese
Garnish
- Green Onions, chopped
- Crumbled Blue Cheese
- More Buffalo Hot Sauce
Instructions
Cook the Chicken
- Add chicken breasts, ranch dressing mix, buffalo sauce, and chicken broth to the crockpot.
- Cover and cook on Low for 3–5 hours, or High for 2–4 hours, until the chicken is done.
- Shred or cube the chicken and return it to the crockpot.
Add Pasta and Cheeses
- Add the uncooked pasta, half of the shredded cheddar, cream cheese, and cottage cheese. Cover and cook on High for about 1 hour, or until the pasta reaches your preferred tenderness.
Serve
- Stir in the remaining shredded cheddar until melted and creamy.
- Garnish with green onions, crumbled blue cheese, and more hot sauce if desired.
Notes
Approx. Nutrition Information Per 1 cup Serving: Calories: 465 | Carbohydrates: 38g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 820mg | Fiber: 2g | Sugar: 3g |
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.