Slow Cooker Buffalo Chicken Mac & Cheese

Wooden spoon lifting creamy buffalo chicken mac and cheese from slow cooker.

4.63 from 8 votes

Slow Cooker Buffalo Chicken Mac & Cheese

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.

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

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.

Nutrition