Crockpot Buffalo Chicken Macaroni and Cheese
Crockpot Buffalo Chicken Macaroni and Cheese
This crockpot buffalo chicken macaroni and cheese recipe is easy to make and delicious. This is a recipe the whole family loves and combines two of our favorite crockpot meals!
INGREDIENTS
- 1 lb chicken breast
- 1/2 tsp each of salt, pepper, paprika, garlic powder
- 1 TBSP ranch seasoning
- 1/2 cup Sweet Baby Ray’s mild buffalo sauce
- 8 oz of elbow macaroni noodles
- 2 cups of whole milk
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups shredded yellow cheddar cheese
- 4 oz cream cheese
- 1/4 cup of sour cream
How To Make
To make this buffalo chicken macaroni and cheese recipe, start by getting out your crockpot and spraying it with cooking spray.
Next, add one pound of chicken to the crockpot and season with salt, pepper, paprika, garlic powder, and ranch seasoning.
Add 1/2 cup of buffalo sauce on top of the chicken. I like using Sweet Baby Ray’s Mild Buffalo Sauce. Cook this on high for about 3 hours or until the chicken is fully cooked and reaches 165 degrees.
Boil elbow macaroni noodles for 3-4 minutes and drain. This will help make sure the noodles don’t overcook when they finish cooking in the crockpot.
Shred or chop up chicken and add it back to the crockpot. Pour the partially cooked macaroni into the crockpot.
Add the milk, shredded cheddar cheese, Monterey jack cheese, and cream cheese to the crockpot and stir well.
This will cook in the crockpot on low for 1 hour. I like to stir at least a few times while this is cooking. Stirring will help the cheese sauce come together.
After cooking for one hour, stir in 1/4 cup of sour cream and let sit for 15 more minutes. Stir well one more time and then it is time to eat!
Top with some chopped green onions and serve!
Helpful Tips and Frequently Asked Questions
- Always cook chicken until it reaches 165 degrees.
- I used freshly shredded cheddar cheese and jack cheese, but you can use any of your favorite cheese combos.
- If you try to double this recipe, it only needs about 3 cups of milk.
- The buffalo sauce did not make this recipe too spicy. My kids ate it and loved it!
If you like this recipe, be sure to check out some of my other similar recipes!
Crockpot Buffalo Chicken Pasta
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Ingredients
- 1 lb chicken breast
- 1/2 tsp each of salt pepper, paprika, garlic powder
- 1 TBSP ranch seasoning
- 1/2 cup Sweet Baby Ray’s mild buffalo sauce
- 8 oz of elbow macaroni noodles
- 2 cups of whole milk
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups shredded yellow cheddar cheese
- 4 oz cream cheese
- 1/4 cup of sour cream
Instructions
- Add chicken, dry ranch seasoning, salt, pepper, paprika, garlic powder, and buffalo sauce to a slow cooker.
- Cook on high for about 3 hours or until the chicken reaches 165 degrees.
- Shred or chop up chicken and add it back to the crockpot.
- Boil macaroni for about 3 minutes and drain.
- In the crockpot combine macaroni, milk, cheddar cheese, Jack cheese, and cream cheese.
- Stir everything together and cook on low for about an hour (I stir at least a few times during this hour)
- Stir in 1/4 cup of sour cream and cook for at least another 15 minutes.
- Enjoy!
You left out when to put in the buffalo sauce 😅 looks like, according to the video, that’s in step one. Did you use frozen chicken in your video? I’m horrible at remembering to take it out of the freezer, so being able to use it frozen would be great.
Thanks for catching that for me! Getting it fixed now! My chicken was still slightly frozen, but I usually try to thaw it completely first.