Go Back
–+ servings

Crockpot Buffalo Chicken Mac & Cheese with Mild Wing Sauce

No ratings yet
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 minutes
Cook Time 3 hours
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
 

  1. Add the chicken breasts to the bottom of your crockpot.
  2. Season the chicken with garlic salt, black pepper, garlic powder, onion powder, and the entire packet of ranch seasoning.
  3. 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.
  4. Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
  5. Once the chicken is cooked, shred it directly in the crockpot using two forks and mix everything together until creamy.
  6. Cook the elbow macaroni according to the package directions and drain.
  7. Add the cooked macaroni to the crockpot, followed by the shredded mozzarella cheese, shredded cheddar cheese, and heavy whipping cream.
  8. Mix everything together until the macaroni is completely coated in the creamy buffalo chicken cheese sauce and the cheese is melted.
  9. Serve hot and enjoy.

Video

Tried this recipe?

Let us know how it was!