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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Garlic Powder: Fresh minced garlic, Garlic salt (reduce added salt)
• Instead of Paprika: Smoked paprika, Cayenne pepper (use less)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Frank's RedHot Wing Sauce: Homemade buffalo sauce, Sriracha mixed with butter
• Instead of Ranch Seasoning: Ranch dressing (reduce liquid), Buttermilk powder
• Instead of Monterey Jack Cheese: Mozzarella, Mild cheddar
• Instead of Sharp Cheddar Cheese: Colby cheese, Aged cheddar
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (for lower fat)
• Instead of Whole Milk: 2% milk, half-and-half
• Instead of Elbow Macaroni Pasta: Shells, Rotini
• Instead of Sour Cream: Greek yogurt, Creme fraiche

Equipment Needed

• Crockpot (Slow Cooker)
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Cheese Grater (optional)
• Large Spoon or Spatula
• Pot for Boiling Pasta
• Colander
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Cooking the chicken on high for 2 hours to become tender
• Adding hot pasta to melt the cheeses quickly
• Second hour of high‑heat cooking to blend flavors
• Incorporating sour cream at the end for tang and creaminess

Chef Tips from the Video

• Use pre‑shredded Monterey Jack and cheddar to save time.
• Soften cream cheese before adding to avoid clumps.
• Adding the hot pasta directly into the crockpot creates a quick cheese‑melting effect.
• Stir the mixture occasionally during the long cook to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on low heat, adding a splash of milk if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and cook the chicken a day ahead; shred and store in the fridge.
• Pre‑shred the cheeses and keep them in sealed bags.
• The final sour‑cream addition should be done just before serving for best texture.

Frequently Asked Questions