Crockpot Buffalo Mac and Cheese
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Craving something bold, cheesy, and unbelievably easy? This Crockpot Buffalo Chicken Mac and Cheese is the ultimate mash-up; creamy pasta meets spicy Buffalo chicken. With just 6 key ingredients, it’s an effortless meal perfect for weeknight dinners, game day spreads, or whenever you need a cozy meal to feed a crowd.
Love buffalo chicken and mac and cheese? Try this baked mac and cheese or these slow cooker buffalo chicken sliders!
Recipe Overview
This Crockpot Buffalo Chicken Mac and Cheese is creamy, cheesy, and just the right amount of spicy. With only 6 ingredients and the slow cooker doing most of the work, it's perfect for game day gatherings, weeknight dinners, or whenever you need a hearty, family-friendly meal.
Why I Love This Recipe
As a certified private chef who has spent years catering game-day parties and family dinners, I love recipes that are both simple and satisfying. Unlike most mac and cheese versions, this one sneaks in cottage cheese for a protein boost and extra creaminess - no one will know, but you'll love the results.
- Tested with different pastas - I've tried both elbows and rotini; both cook up beautifully without getting mushy.
- Set it and forget it - the slow cooker does all the work.
- Simple ingredients - just 6 plus spices.
- Protein-boosted with cottage cheese.
- Perfect for game days or an easy family dinner.
- Customizable - choose your favorite pasta shape and Buffalo sauce heat level.
Personal note: I especially love crockpot meals like this one because they've saved me countless times when feeding my son's high school and college basketball teams. Believe me, teenage athletes can eat a lot - and this Buffalo Mac was always a hit.
My 15-minute Instant Pot Buffalo Chicken Mac and Cheese inspired this recipe.
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Ingredients
Here are the handful of ingredients you’ll need to make this simple recipe!
- Boneless skinless chicken breasts - tender and flavorful after slow cooking.
- Buffalo sauce (or hot sauce like Frank's) - brings the signature kick; adjust heat to taste.
- Chicken broth - adds depth and keeps pasta moist.
- Garlic powder and onion powder - simple seasonings that layer in savory flavor.
- Uncooked pasta (rotini, elbows, or shells) - cooks right in the slow cooker.
- Cottage cheese - the secret creamy, protein-packed ingredient.
- Shredded cheddar cheese - melty, gooey, and delicious.
- Green onions - for a fresh, crisp garnish.
See recipe card for quantities.
How to Make Crockpot Buffalo Chicken Mac and Cheese
You will also find complete instructions in the recipe card at the bottom of this post.
- Step 1: Add chicken, broth, buffalo sauce, and seasonings to the slow cooker. Cook on High for 2 1/2 hours or on Low for 4-5 hours, or until the chicken is tender and cooked through.
- Step 2: Remove the chicken and chop or shred it, and then return it to the slow cooker. Set the crockpot to High.
- Step 3: Stir in uncooked pasta, cottage cheese, and 1 1/2 cups shredded cheese.
- Step 4: Cover and cook on High for 30-45 minutes or until the pasta is tender and creamy.
Hint: I like to stir the pasta in the last 30 minutes of cooking to ensure it cooks evenly, and be careful not to overcook it. You want to finish when it’s al dente.
Variations
- Make it lighter: Use whole wheat pasta and reduced-fat cottage cheese.
- Extra heat: Use a hotter Buffalo sauce or stir in red pepper flakes.
- Ranch lovers: Swirl in a drizzle of ranch dressing before serving, just as we do with our favorite buffalo chicken wings!
- Veggie boost: Add diced bell peppers, spinach, or broccoli in the last 20 minutes of cooking.
- Different cheeses: Try Monterey Jack, pepper jack, or mozzarella for a twist.
Serving Suggestions
Serve this Crockpot Buffalo Mac and Cheese with:
- A crisp green salad to balance the richness.
- Celery sticks or carrot sticks for that Buffalo-wing vibe.
- Garlic bread or cornbread for a hearty spread.
It's perfect for football Sunday, potlucks, or a cold-weather dinner - and pairs well with other cozy main dishes, like Instant Pot Chili or Slow Cooker Beef & Butternut Squash Chili.
For a sweet finish, this 3 ingredient no-bake chocolate pie is always a favorite with our readers!
How to Store & Reheat
- Refrigerate: Cool completely, then store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of milk or chicken broth to loosen the sauce. Stir well before serving.
- Freezer-Friendly: While you can freeze this dish, the pasta may soften after thawing. For best results, freeze the chicken mixture without pasta, then cook fresh pasta when reheating.
Recipe FAQs
Yes! Prepare as directed, then refrigerate for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or milk to loosen.
It's best to thaw chicken first for even, safe cooking. Cooking frozen chicken in the slow cooker is not recommended.
Yes - simply reduce the first cooking step to 30 minutes (to heat and absorb flavor), then add pasta and cheeses as directed.
Yes - elbows, shells, cavatappi, or penne all work. Just be sure to keep them slightly undercooked in the final stage to prevent them from becoming mushy.
It has a nice Buffalo kick, but you control the heat level by the sauce you choose. For a milder flavor, use half Buffalo and half regular tomato sauce or broth.
More Mac and Cheese Recipes
Looking for other recipes like this? Try these:
Other Slow Cooker Game Day Recipes
These are favorite slow cooker and crockpot recipes perfect for game days!
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Crockpot Buffalo Mac and Cheese Recipe
Equipment
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups chicken broth
- 1 cup Buffalo sauce or 1/2 cup hot sauce (like Frank's) plus more for serving
- 1 pound pasta uncooked pasta like elbow, rotini, shells, etc.
- 2/3 cup cottage cheese
- 2 cups Cheddar cheese shredded
- 3 green onions sliced
Instructions
- Add chicken, broth, buffalo sauce, and seasonings to the slow cooker, cover, and cook on High for 2 1/2 hours or on Low for 4-5 hours, or until the chicken is tender and cooked through.
- Remove the chicken and chop into bite-sized pieces or shred into large pieces. Return the chicken to the slow cooker. Set the crockpot to High.
- Stir in uncooked pasta, cottage cheese, and 1 ½ cups shredded cheese.
- Cover and cook on High for 30-45 minutes until the pasta is tender and creamy. I like to stir the pasta a couple of times during the cooking process to ensure it cooks evenly. Add additional water 1/4 cup at a time if needed for any uncooked noodles and stir.
- Serve topped with sliced green onions and a drizzle of Buffalo sauce.
Notes
- Spice Preference: Use your favorite Buffalo sauce or hot sauce to adjust the heat level.
- Reheating Leftovers: refrigerate up to 3 days; add a splash of broth or milk when reheating.
- Frozen Chicken: It’s best to use fresh or thoroughly thawed chicken in the slow cooker.
- Topping Ideas: Garnish with extra cheese, a drizzle of ranch dressing, or green onions before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This crockpot pasta is one of the easiest slow cooker recipes you can make for game days or weeknight dinners. It’s full of the buffalo chicken flavors we love!