Description
This Crock Pot Buffalo Chicken Mac and Cheese is a creamy, spicy, and comforting one-pot meal combining tender shredded chicken simmered in buffalo sauce with rich cheeses and perfectly cooked pasta. Perfect for busy days, this slow-cooked dish blends smoky spices and tangy blue cheese for a crowd-pleasing twist on classic mac and cheese.
Ingredients
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ cups buffalo sauce
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Cheese and Dairy
- 8 ounces cream cheese
- 1 cup blue cheese dressing
- 1 ½ cups mozzarella cheese, grated
- 1 ½ cups cheddar cheese, grated
- 8 ounces sour cream
Other
- Pasta (amount not specified, estimated 12 ounces macaroni or elbow pasta for 6 servings)
Instructions
- Prepare the Chicken: Place the chicken breasts in the crock pot and pour the buffalo sauce evenly over them. Sprinkle the black pepper, paprika, onion powder, and garlic powder on top to season the chicken thoroughly.
- Cook the Chicken: Cover the crock pot and cook on high heat for 3-4 hours or on low heat for 5-6 hours until the chicken is cooked through and tender.
- Shred and Combine Cheese: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot, then add the cream cheese, blue cheese dressing, mozzarella cheese, cheddar cheese, and sour cream. Stir all ingredients until well combined.
- Simmer the Cheese Sauce: Cook the mixture in the crock pot for an additional 30 minutes to let the cheese melt completely and flavors meld together.
- Cook the Pasta: While the cheese sauce is cooking, prepare the pasta according to the package directions until al dente. Drain the pasta well once cooked.
- Combine Pasta and Sauce: Add the drained pasta to the crock pot and toss thoroughly until the pasta is evenly coated with the buffalo chicken cheese sauce.
Notes
- Use your favorite type of pasta; elbow macaroni is traditional, but shells or penne work well too.
- For milder heat, reduce the amount of buffalo sauce or use a mild version.
- Stir the mac and cheese occasionally during the last 30-minute cook time for even melting and prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Blue cheese dressing adds a tangy flavor, but you can substitute ranch dressing if preferred.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
