Crockpot Creamy Buffalo Chicken Mac & Cheese

Name: Crockpot Creamy Buffalo Chicken Mac & Cheese
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs chicken breasts; garlic powder, to taste; onion powder, to taste; Kinder’s Buttery Garlic & Herb seasoning, to taste; ranch seasoning, to taste; 1 8 oz block cream cheese; 1 jar Frank’s RedHot Buffalo Wings Sauce; 1 lb macaroni pasta, cooked; 1 bag shredded mozzarella cheese, 2 cups; 1 cup shredded cheddar cheese; heavy cream, as needed

Buffalo chicken and mac and cheese belong together, especially when the crockpot does most of the work.

Chicken breasts cook in Frank’s RedHot Buffalo Wings Sauce with cream cheese, ranch seasoning, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb seasoning until the chicken is tender enough to shred right into the sauce. The cream cheese melts into the buffalo sauce and turns it into a spicy, tangy, creamy base for the pasta.

Cooked macaroni goes in near the end with mozzarella, cheddar, and a splash of heavy cream so everything turns cheesy, smooth, and loaded with buffalo chicken flavor. The mozzarella makes it creamy and melty, while the cheddar gives it that classic mac and cheese bite.

Big scoops of this are spicy, cheesy, creamy, and perfect for game day, busy weeknights, or anytime regular mac and cheese needs a serious upgrade.

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Why You’ll Love This Recipe

Creamy mac and cheese loaded with spicy buffalo chicken flavor.
Easy crockpot recipe with simple ingredients.
Frank’s RedHot Buffalo Wings Sauce gives the dish bold tangy heat.
Mozzarella, cheddar, cream cheese, and heavy cream make it extra creamy.
Perfect comfort food dinner for buffalo chicken lovers.

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Ingredients

The chicken starts in the crockpot with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, ranch seasoning, cream cheese, and a full jar of Frank’s RedHot Buffalo Wings Sauce. As it cooks, the chicken becomes tender and the buffalo sauce turns creamy from the cream cheese.

Cooked macaroni pasta is added after the chicken is shredded so it keeps the right texture. Mozzarella cheese, cheddar cheese, and heavy cream finish the dish by making the sauce rich, cheesy, and creamy enough to coat every bite.

2 lbs chicken breasts
Garlic powder, to taste
Onion powder, to taste
Kinder’s Buttery Garlic & Herb seasoning, to taste
Ranch seasoning, to taste
1 (8 oz) block cream cheese
1 jar Frank’s RedHot Buffalo Wings Sauce
1 lb macaroni pasta, cooked
1 bag shredded mozzarella cheese, 2 cups
1 cup shredded cheddar cheese
Heavy cream, as needed

How To Make Crockpot Creamy Buffalo Chicken Mac & Cheese

Step 1: Add and Season Chicken

Add the chicken breasts to your crockpot and season with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, and ranch seasoning.

Step 2: Add Cream Cheese and Buffalo Sauce

Add the block of cream cheese and pour the entire jar of Frank’s RedHot Buffalo Wings Sauce over everything.

Step 3: Cook

Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.

Step 4: Shred Chicken

Shred the chicken directly in the crockpot and mix it into the buffalo cream cheese sauce.

Step 5: Add Pasta and Cheese

Add the cooked macaroni pasta, mozzarella cheese, cheddar cheese, and a splash of heavy cream.

Step 6: Mix Until Creamy

Mix everything together until the cheese is melted and the buffalo chicken mac and cheese is creamy and well combined.

Step 7: Serve

Serve hot and enjoy.

Recipe Variations

Add cooked bacon at the end for a buffalo chicken bacon mac and cheese version. The bacon adds smoky flavor and a little crunch to the creamy pasta.
Use pepper jack cheese in place of cheddar if you want extra heat. It melts well and gives the mac and cheese a spicier finish.
Stir in a little ranch dressing at the end if you want a stronger buffalo ranch flavor. It makes the sauce tangier and even creamier.
Top each serving with green onions for a fresh bite. The green onions help balance the rich cheese and buffalo sauce.
Use shells, rotini, or cavatappi instead of macaroni if you want a different pasta shape. Short pasta works best because it holds onto the creamy buffalo cheese sauce.

Tips for Success

Cook the macaroni separately before adding it to the crockpot so it keeps the best texture and does not get mushy.
Shred the chicken directly into the buffalo cream cheese sauce so it absorbs more flavor.
Add the mozzarella, cheddar, and heavy cream at the end so the sauce stays smooth and creamy.
Start with a small splash of heavy cream, then add more only if the pasta needs to loosen up.
Taste before adding extra ranch seasoning because buffalo sauce and ranch seasoning both bring a lot of flavor.
Let the mac and cheese sit for a couple minutes before serving so the sauce thickens slightly around the pasta.

Frequently Asked Questions

Can I use a different buffalo sauce?

Yes, another buffalo wing sauce can work if you do not have Frank’s RedHot Buffalo Wings Sauce. The flavor and heat level may change depending on the brand, so use one you already like. Since the buffalo sauce is the main flavor in the recipe, it makes a big difference in the final dish.

Do I cook the macaroni before adding it?

Yes, the macaroni should be cooked before it goes into the crockpot. Adding cooked pasta at the end keeps it from soaking up too much sauce or getting mushy during the chicken cook time. Once added, it only needs to be mixed into the hot buffalo cheese sauce.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used instead of chicken breasts. They usually stay extra juicy in the crockpot and shred easily into the buffalo sauce. The cook time should be similar, but make sure the chicken is fully cooked before shredding.

How spicy is this buffalo chicken mac and cheese?

The dish has a noticeable buffalo kick, but the cream cheese, mozzarella, cheddar, and heavy cream help balance the heat. If you want it milder, you can use less buffalo sauce or stir in extra heavy cream and cheese at the end. For more heat, add extra buffalo sauce after everything is mixed together.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will thicken as it sits because it continues to absorb the sauce. Reheat with a splash of heavy cream, milk, or broth and stir until creamy again.

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Crockpot Creamy Buffalo Chicken Mac & Cheese

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A creamy crockpot buffalo chicken mac and cheese made with chicken breasts, Frank’s RedHot Buffalo Wings Sauce, cream cheese, ranch seasoning, cooked macaroni, mozzarella, cheddar, and heavy cream.

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Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs chicken breasts
garlic powder, to taste
onion powder, to taste
Kinder’s Buttery Garlic & Herb seasoning, to taste
ranch seasoning, to taste
1 8 oz block cream cheese
1 jar Frank’s RedHot Buffalo Wings Sauce
1 lb macaroni pasta, cooked
1 bag shredded mozzarella cheese, 2 cups
1 cup shredded cheddar cheese
heavy cream, as needed

Method

Add the chicken breasts to your crockpot and season with garlic powder, onion powder, Kinder’s Buttery Garlic & Herb seasoning, and ranch seasoning.
Add the block of cream cheese and pour the entire jar of Frank’s RedHot Buffalo Wings Sauce over everything.
Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot and mix it into the buffalo cream cheese sauce.
Add the cooked macaroni pasta, mozzarella cheese, cheddar cheese, and a splash of heavy cream.
Mix everything together until the cheese is melted and the buffalo chicken mac and cheese is creamy and well combined.
Serve hot and enjoy.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.