Crockpot Buffalo Chicken Mac and Cheese
This crockpot buffalo Mac and cheese recipe combines two beloved classics, bold spicy buffalo chicken and creamy Mac and cheese. A guaranteed hit with your family and friends.
Servings: 6 Servings
Calories: 562kcal
Ingredients
- 1 pound cooked shredded chicken
- 1 packet dry ranch dressing
- ½ cup buffalo sauce more fir extra heat lovers
- 2 cup milk
- 2 Tablespoons butter melted
- 2 Tablespoons flour
- 1 ¼ cup yellow cheddar cheese
- 4 ounces cream cheese
- 12 ounces elbow pasta
Instructions
- Cook pasta al dente, rinse with cold water and set aside.
- In a small bowl combine butter and flour to make a slurry.
- Add shredded chicken, dry ranch dressing, buffalo sauce, milk, flour slurry, cream cheese and cheddar cheese.
- Cover and cook on low for 4 hours or high for 2 hours
- Add pasta and mix well to coat and leave it on warm setting for 20-30 minutes.
- Taste to check if you need more hot sauce then serve.
Notes
- You can use leftover chicken, rotisserie chicken, or frozen cooked chicken. Make sure to shred using two forks first.
- It is better to shred your cheese and not buy the pre shredded cheese as these will not melt well and will give a gritty sauce.
- Use your favorite buffalo sauce, ours is Frank’s buffalo wings sauce.
- Dry blue cheese dressing works well for this recipe instead of the ranch if you prefer to.
Storage:
Refrigerate leftovers in an airtight container for up to 4-5 days. Reheat in the microwave or stove top with a splash of liquid. - Please check the nutrition disclaimer policy.
Nutrition
Calories: 562kcal | Carbohydrates: 50g | Protein: 36g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 947mg | Potassium: 476mg | Fiber: 2g | Sugar: 7g | Vitamin A: 666IU | Calcium: 316mg | Iron: 2mg