Crockpot Buffalo Chicken Mac & Cheese with Mild Wing Sauce

Name: Crockpot Buffalo Chicken Mac & Cheese with Mild Wing Sauce
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs boneless skinless chicken breasts; garlic salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; 1 packet ranch seasoning mix; 1 8 oz block cream cheese; 1 jar Frank’s RedHot Mild Buffalo Wings Sauce; 1 16 oz box elbow macaroni; 1 8 oz bag shredded mozzarella cheese; 1/2 bag shredded cheddar cheese, about 4 oz; 1/2 cup heavy whipping cream, or enough to reach desired creaminess

Buffalo chicken mac and cheese gets extra creamy in the crockpot with tender shredded chicken, mild wing sauce, ranch seasoning, cream cheese, and plenty of melted cheese.

Chicken breasts cook low and slow with garlic salt, black pepper, garlic powder, onion powder, ranch seasoning, cream cheese, and a full jar of Frank’s RedHot Mild Buffalo Wings Sauce. Once the chicken is tender, it shreds right into the creamy buffalo sauce so every bite has that tangy ranch buffalo flavor without being too spicy.

Cooked elbow macaroni gets stirred in at the end with mozzarella, cheddar, and heavy whipping cream until the whole crockpot turns creamy, cheesy, and coated in buffalo chicken sauce. The mozzarella keeps it melty and smooth, while the cheddar gives it that classic mac and cheese flavor.

Using mild buffalo wing sauce makes this one easier to serve for a family dinner while still keeping that buffalo chicken flavor. It is rich, cheesy, creamy, and perfect when regular mac and cheese needs a big upgrade.

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Why You’ll Love This Recipe

Creamy buffalo chicken mac and cheese made right in the crockpot.
Mild wing sauce gives it buffalo flavor without making it overly spicy.
Cream cheese, mozzarella, cheddar, and heavy cream make the sauce rich and smooth.
The chicken shreds directly into the buffalo ranch sauce for easy prep.
Perfect comfort food dinner for game day, busy nights, or family meals.

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Ingredients

The base of this recipe starts with boneless skinless chicken breasts seasoned with garlic salt, black pepper, garlic powder, onion powder, and a full packet of ranch seasoning. Cream cheese and Frank’s RedHot Mild Buffalo Wings Sauce cook with the chicken until everything becomes tender, creamy, and easy to shred.

Elbow macaroni is cooked separately and added after the chicken is shredded so the pasta keeps the right texture. Shredded mozzarella cheese, shredded cheddar cheese, and heavy whipping cream finish the crockpot mac and cheese with a creamy, cheesy buffalo chicken sauce.

2 lbs boneless, skinless chicken breasts
Garlic salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
1 packet ranch seasoning mix
1 (8 oz) block cream cheese
1 full jar Frank’s RedHot Mild Buffalo Wings Sauce
1 box (16 oz) elbow macaroni
1 bag (8 oz) shredded mozzarella cheese
1/2 bag shredded cheddar cheese, about 4 oz
1/2 cup heavy whipping cream, or enough to reach desired creaminess

How To Make Crockpot Buffalo Chicken Mac & Cheese with Mild Wing Sauce

Step 1: Add Chicken

Add the chicken breasts to the bottom of your crockpot.

Step 2: Season Chicken

Season the chicken with garlic salt, black pepper, garlic powder, onion powder, and the entire packet of ranch seasoning.

Step 3: Add Cream Cheese and Mild Buffalo Sauce

Add the block of cream cheese on top of the chicken, then pour in the entire jar of Frank’s RedHot Mild Buffalo Wings Sauce.

Step 4: Cook Chicken

Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

Step 5: Shred Chicken

Once the chicken is cooked, shred it directly in the crockpot using two forks and mix everything together until creamy.

Step 6: Cook Macaroni

Cook the elbow macaroni according to the package directions and drain.

Step 7: Add Pasta, Cheese, and Cream

Add the cooked macaroni to the crockpot, followed by the shredded mozzarella cheese, shredded cheddar cheese, and heavy whipping cream.

Step 8: Mix Until Creamy

Mix everything together until the macaroni is completely coated in the creamy buffalo chicken cheese sauce and the cheese is melted.

Step 9: Serve

Serve hot and enjoy.

Recipe Variations

Use hot buffalo wing sauce instead of mild if you want a spicier version. The cream cheese and heavy cream will still keep the sauce creamy while letting the heat come through.
Add cooked crumbled 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 into the sauce and gives the mac and cheese a stronger spicy finish.
Top each serving with sliced green onions for a fresh bite. The green onions help balance the rich buffalo cheese sauce.
Use shells, rotini, or cavatappi instead of elbow macaroni if you want a different pasta shape. Short pasta shapes work best because they hold onto the creamy buffalo chicken sauce.

Tips for Success

Cook the macaroni separately before adding it to the crockpot so it does not get mushy while the chicken cooks.
Shred the chicken directly into the buffalo cream cheese sauce so it absorbs more flavor.
Use mild buffalo wing sauce if you want the flavor without a strong spicy kick.
Add the cheese and heavy cream at the end so the sauce stays smooth, creamy, and cheesy.
Start with 1/2 cup heavy whipping cream, then add a little more if you want the mac and cheese looser.
Let the pasta sit for a few minutes before serving so the sauce thickens slightly and coats the macaroni better.

Frequently Asked Questions

Can I use regular buffalo sauce instead of mild wing sauce?

Yes, regular buffalo sauce can be used if you want the mac and cheese to have more heat. The mild wing sauce keeps the dish more family-friendly while still giving it buffalo flavor. If you use a hotter sauce, the cream cheese, mozzarella, cheddar, and heavy cream will still help balance it out.

Do I cook the macaroni before adding it?

Yes, the elbow macaroni should be cooked and drained before it goes into the crockpot. Adding cooked pasta at the end keeps it from soaking up too much sauce during the chicken cook time. Once it is added, it only needs to be mixed into the hot buffalo chicken 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 juicy in the crockpot and shred easily into the buffalo sauce. The cook time should be similar, but the chicken should still reach 165°F before shredding.

How do I make it creamier?

Add a little extra heavy whipping cream after stirring in the pasta and cheese until it reaches the texture you want. The sauce will thicken as the macaroni sits, so adding cream at the end helps keep it smooth. You can also add a little extra mozzarella or cream cheese if you want it richer.

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 absorbing the sauce. Reheat with a splash of heavy cream, milk, or broth and stir until creamy again.

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Crockpot Buffalo Chicken Mac & Cheese with Mild Wing Sauce

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

Print Recipe

Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breasts
garlic salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
1 packet ranch seasoning mix
1 8 oz block cream cheese
1 jar Frank’s RedHot Mild Buffalo Wings Sauce
1 16 oz box elbow macaroni
1 8 oz bag shredded mozzarella cheese
1/2 bag shredded cheddar cheese, about 4 oz
1/2 cup heavy whipping cream, or enough to reach desired creaminess

Method

Add the chicken breasts to the bottom of your crockpot.
Season the chicken with garlic salt, black pepper, garlic powder, onion powder, and the entire packet of ranch seasoning.
Add the block of cream cheese on top of the chicken, then pour in the entire jar of Frank’s RedHot Mild Buffalo Wings Sauce.
Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Once the chicken is cooked, shred it directly in the crockpot using two forks and mix everything together until creamy.
Cook the elbow macaroni according to the package directions and drain.
Add the cooked macaroni to the crockpot, followed by the shredded mozzarella cheese, shredded cheddar cheese, and heavy whipping cream.
Mix everything together until the macaroni is completely coated in the creamy buffalo chicken cheese sauce and the cheese is melted.
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.