Crockpot Buffalo Chicken Macaroni and Cheese
A delicious and comforting dish that combines Buffalo chicken and mac and cheese into one easy, creamy meal, perfect for busy weeknights or entertaining guests.
Ingredients
Main Ingredients
- 2 pounds skinless, boneless chicken breasts Provides the base protein for the dish.
- 1 packet ranch seasoning Adds flavor to the chicken.
- 3 cups chicken bone broth Ensures moisture during cooking and adds depth.
- 1 cup buffalo sauce Adds the signature spicy flavor.
- 14.5 ounces high-protein pasta, such as Barilla® protein rotini Recommended for better texture.
- 4 ounces cream cheese Creates a creamy texture.
- 2/3 cup cottage cheese Adds creaminess and protein.
- 2 cups shredded cheddar cheese Provides the cheesy flavor, divided.
- 3 pieces green onions, sliced Used for garnish.
Instructions
Preparation
- Place the chicken breasts in the bottom of your slow cooker.
- Sprinkle the ranch seasoning over the chicken.
- Pour the chicken bone broth and buffalo sauce over everything in the slow cooker.
- Cover the slow cooker and set it to cook. Cook on High for about 2 1/2 hours or on Low for 4 to 5 hours.
- When the cooking time is complete, carefully remove the chicken breasts, chop them into bite-size pieces, and return to the slow cooker.
- Add the uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups of the shredded cheddar cheese, stirring to combine.
- Cook on High until the pasta is tender, roughly 30 minutes, stirring occasionally.
- Once cooked, sprinkle the remaining cheddar cheese on top. Replace the lid and let it stand for another 10 minutes.
- Before serving, sprinkle with green onions and drizzle extra buffalo sauce on top.
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Notes
For extra spiciness, adjust the amount of buffalo sauce to taste. Allow time for resting after cooking to enhance creaminess. Store leftovers in the fridge for up to three days or freeze for up to three months.