Slow Cooker Buffalo Chicken Mac and Cheese

Slow cooker Buffalo Chicken Mac & Cheese is the perfect comfort food made easy in the crockpot. With tender shredded chicken breasts, homemade cheese sauce, and tangy buffalo wing sauce, this is the best buffalo mac you will ever have!

Level up my 3-ingredient slow cooker mac and cheese with the perfect blend of creamy cheesy goodness with some zesty Buffalo flavor.

Buffalo chicken mac and cheese is done effortlessly in the crockpot, which makes serving a crowd a breeze. It’s always a game day favorite, a potluck crowd pleaser, and the ultimate in comfort food.

A cross between two favorites, Buffalo wings and macaroni and cheese, this easy meal is packed with shredded chicken, tangy hot sauce, and gooey melted cheese. Much like slow cooker buffalo chicken chili, it’s one of those dishes you’re going to keep coming back to.

Helpful Tools

• Slow Cooker – This is the one I’ve used for years and recommend.
• Cheese Grater – I love this little tool; it makes shredding cheese a breeze.
• Tongs – I like to use tongs any time I’m handling chicken.

Ingredients

• Boneless Skinless Chicken Breasts – Easiest to shred when there’s no bone involved.
• Chicken Broth – Chicken stock is also fine. It adds extra flavor, but if you don’t have any, water can be used. This is what cooks the pasta right in the crockpot.
• Buffalo Wing Sauce – Use your favorite (I like Frank’s Wing Sauce). Not to be confused with regular hot sauce (which is hotter).
• Uncooked Pasta – We used classic elbow macaroni but other shapes like shells or mini penne will work well.
• For the cheese sauce – Room temperature butter, flour, milk (2% or whatever you have on hand), heavy cream, and freshly grated sharp cheddar cheese. Pre-shredded cheese is coated in anti-clumping agents, which makes it harder to melt.
• Seasonings – Garlic powder, onion powder, smoked paprika, and mustard powder – all work together to give just the right amount of spice!

How to make Buffalo Mac and Cheese Slow Cooker

1. Step One: Add the chicken, buffalo sauce, broth, and the seasonings to the crock pot. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

2. Step Two: Once the chicken is done, use two forks to shred the chicken breast and and then add in the uncooked noodles. Stir well to combine and then replace the cover and cook an additional 20-30 minutes on HIGH, adding 1/4 cup of water or more as needed.

3. Step Three: Next, in a small sauce pan over medium heat, melt the butter and whisk in the flour to make a roux. Slowly pour in the milk and heavy cream and continue whisking until smooth.
4. Step Four: Remove the pot from the heat and stir in the cheese. Once smooth and creamy, pour it into the slow cooker and stir to coat the shredded chicken.

5. Step Five: Serve with a drizzle of hot sauce, blue cheese crumbles, and sliced green onions. Enjoy!

How to serve it

This crock pot buffalo mac and cheese comes complete with protein and carbs, so you don’t need to pair it with much! Add a vegetable side dish like sauteed asparagus or roasted cauliflower.

When feeding a crowd, you could serve it with sloppy joes, meatloaf, smoked brats, or even ribs.

Or keep it super simple and pair it with a side of crunchy celery and carrots.

For game day, I like to lay out a spread with all things Buffalo sauce, like buffalo chicken pinwheels, buffalo chicken dip, and buffalo wings.

Storage & Reheating

How to store leftovers

Allow leftovers to cool to room temperature before you put it in an airtight container in the fridge. It will stay fresh for up to five days. 

Freezing Instructions

You can also freeze your leftovers in a freezer bag for up to three months. I like to use Super Cubes to freeze individual portions for easy weeknight meals. 

For best results, thaw your frozen buffalo chicken mac in the refrigerator overnight before reheating.

Reheating Instructions

Put leftovers in a microwave-safe dish and heat in the microwave for one or two minutes, depending on the amount you are reheating. 

4.63 from 8 votes

Slow Cooker Buffalo Chicken Mac & Cheese

Created by Melissa Williams

Servings: 6 servings

Prep Time: 20 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 20 minutes mins

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Buffalo chicken mac and cheese slow cooker style! Creamy, cheesy, spicy, and so easy—this crockpot comfort food is packed with tender chicken, buffalo sauce, and a rich homemade cheese sauce.

Equipment

• Slow Cooker

Ingredients

 

1x2x3x

• ▢ 1 ½ pound boneless skinless chicken breast
• ▢ 2 cups chicken broth low sodium
• ▢ ½ cup buffalo wing sauce or more to taste
• ▢ 1 ½ teaspoons garlic powder
• ▢ ½ teaspoon onion powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon mustard powder
• ▢ 8 ounces macaroni noodles uncooked
• ▢ 4 Tablespoons butter unsalted
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1 cup milk
• ▢ 1 cup cream
• ▢ 1 ½ cups shredded cheddar cheese

Instructions

• Add chicken breast to the bottom of a 6 quart slow cooker.
  1 ½ pound boneless skinless chicken breast
• Next, add chicken broth, buffalo sauce, garlic powder, onion powder, paprika, and mustard powder on top.
  2 cups chicken broth, ½ cup buffalo wing sauce, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon mustard powder
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Once done cooking, remove the chicken from the crockpot, cut into cubes (or shred, depending on your preference), and put back into the pot.
• Add uncooked macaroni and stir to combine
  8 ounces macaroni noodles
• Cover and cook on HIGH for 20-30 minutes or until pasta is fully cooked. If the mixture is too dry, add additional liquid, ¼ cup at a time.
• Place a small saucepan over medium high heat and melt the butter. Whisk in the flour and, while stirring, slowly pour in the milk and cream, stirring until the mixture is smooth and creamy.
  4 Tablespoons butter, 1 cup milk, 1 cup cream, 2 Tablespoons all-purpose flour
• Bring the sauce to a simmer and continue to cook for 4-6 minutes or until it thickens enough to stick to a spoon.
• Remove from heat and stir in the shredded cheese until fully melted.
  1 ½ cups shredded cheddar cheese
• Add the cheese sauce to the slow cooker and stir to combine.
• Serve the mac and cheese with a drizzle of hot sauce on top.

Notes

• Store leftovers covered in the fridge for up to 4 days.
• Optional toppings: drizzle of hot sauce, ranch dressing, blue cheese dressing, blue cheese crumbles, etc.
• Slow cookers can vary greatly – cook the noodles until your desired level of “doneness”. If you prefer, you can cook the noodles separately and assemble at the end.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 630kcal | Carbohydrates: 35g | Protein: 39g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 1309mg | Potassium: 663mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 2mg | Calcium: 298mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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