Buffalo Chicken Mac n Cheese in the Crock Pot. Easy, Good and Feeds a Big Crowd. Enjoy

Ingredients

• 2 lb Chicken Breast (boneless, skinless; raw)
• 1 tsp Garlic Powder (for seasoning the chicken)
• 1 tsp Paprika (for seasoning the chicken)
• 1 pinch Salt (big pinch for seasoning)
• 1 pinch Black Pepper (big pinch for seasoning)
• 8 oz Frank's RedHot Wing Sauce (provides the buffalo flavor)
• 2 tbsp Ranch Seasoning (dry ranch seasoning mix)
• 8 oz Monterey Jack Cheese (shredded)
• 8 oz Sharp Cheddar Cheese (shredded)
• 8 oz Cream Cheese (softened at room temperature)
• 4 cups Whole Milk (full-fat for richness)
• 12 oz Elbow Macaroni Pasta (cook 3 minutes; hot when added)
• 0.5 cup Sour Cream (adds tang and creaminess at the end)

Instructions

1. Season the Chicken

   Place the raw chicken breasts in a bowl and season with garlic powder, paprika, a big pinch of salt, and a big pinch of black pepper. Toss to coat evenly.

   Time: PT5M

2. Add Sauce and Seasoning

   Transfer the seasoned chicken to the crockpot. Pour in 8 oz of Frank's RedHot wing sauce and sprinkle the ranch seasoning over the top. Stir gently to combine.

   Time: PT2M

3. Cook Chicken on High

   Cover the crockpot with its lid and set to HIGH. Cook for 2 hours until the chicken is fully cooked and easily shreddable.

   Time: PT2H

   Temperature: High

4. Shred the Chicken

   Remove the cooked chicken breasts from the crockpot, place on a cutting board, and chop or shred into bite‑size pieces. Return the shredded chicken to the crockpot.

   Time: PT5M

5. Add Cheeses and Milk

   Stir in the shredded Monterey Jack, shredded sharp cheddar, softened cream cheese, and 4 cups of whole milk until the cheeses begin to melt and the mixture looks creamy.

   Time: PT5M

6. Cook Pasta

   Bring a pot of salted water to a boil. Add the elbow macaroni and cook for 3 minutes, just until al dente. Drain quickly.

   Time: PT3M

   Temperature: Boiling

7. Combine Hot Pasta

   Immediately add the hot, drained pasta on top of the cheese‑chicken mixture in the crockpot. Stir gently to distribute the pasta throughout the sauce.

   Time: PT5M

8. Second Slow‑Cook Phase

   Cover the crockpot again, keep on HIGH, and cook for 1 hour, stirring once halfway through.

   Time: PT1H

   Temperature: High

9. Finish with Sour Cream

   Stir in ½ cup of sour cream, then continue cooking on HIGH for an additional 15‑20 minutes, stirring occasionally, until the sauce is smooth and glossy.

   Time: PT20M

   Temperature: High

10. Serve

    Turn off the crockpot, let the dish sit for 5 minutes, then serve hot straight from the pot.

    Time: PT0M

Nutrition Facts

Calories

735

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g