Crockpot Buffalo Mac and Cheese Recipe
Creamy, cheesy, and spicy — this Crockpot Buffalo Chicken Mac and Cheese is an easy, protein-packed comfort food dinner made with just 6 ingredients.
Servings: 8 servings
Calories: 450kcal
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.
Nutrition
Calories: 450kcal | Carbohydrates: 44g | Protein: 39g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 1598mg | Potassium: 624mg | Fiber: 2g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 1mg