Get ready to transform your comfort food game with the ultimate crowd-pleaser that'll make your taste buds do a happy dance! š„ This Slow Cooker Buffalo Chicken Mac and Cheese is not just a recipeāit's a flavor explosion that combines the creamy, cheesy goodness of mac and cheese with the bold, spicy kick of buffalo chicken. Imagine coming home to a pot of pure deliciousness that's been simmering all day, requiring minimal effort but delivering maximum satisfaction. Whether you're feeding a hungry family or hosting a game day feast, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1 cup elbow macaroni
- 2 cups chicken broth
- 1 cup cream cheese
- 1/2 cup ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the chicken: If not already cooked, shred 2 cups of chicken breast or rotisserie chicken into bite-sized pieces.
- Grease the slow cooker insert with non-stick cooking spray to prevent sticking and make cleanup easier.
- Combine the uncooked elbow macaroni, chicken broth, buffalo sauce, cream cheese, and shredded cheddar cheese in the slow cooker. Stir ingredients thoroughly to ensure even distribution.
- Add garlic powder, onion powder, salt, and pepper to the mixture. Mix well to incorporate all seasonings.
- Add the shredded chicken to the slow cooker and gently fold into the mac and cheese mixture.
- Cover the slow cooker and set to low heat. Cook for 3-4 hours, stirring occasionally to prevent pasta from sticking and ensure even cooking.
- About 30 minutes before serving, stir in the ranch dressing to add creaminess and enhance the flavor profile.
- Check the pasta for doneness. It should be tender but not mushy. If needed, add a little more chicken broth to prevent drying.
- Once pasta is cooked and sauce is creamy, turn off the slow cooker and let sit for 10 minutes to allow sauce to thicken.
- Serve hot, optionally garnishing with extra buffalo sauce, chopped green onions, or blue cheese crumbles.
Tips
- Choose the Right Chicken: Use rotisserie chicken for extra flavor and convenience, or shred freshly cooked chicken breasts for a homemade touch.
- Prevent Pasta Sticking: Stir the mac and cheese occasionally during cooking to ensure even heat distribution and prevent the pasta from clumping or burning.
- Customize the Heat: Adjust the buffalo sauce quantity to control the spice level. For milder flavor, start with 1/2 cup and add more to taste.
- Cheese Matters: Use freshly shredded cheese for better melting and creamier texture. Pre-shredded cheese often contains anti-caking agents that can affect the sauce.
- Liquid Adjustment: Keep extra chicken broth on hand. If the mac and cheese looks too dry during cooking, add a little broth to maintain a creamy consistency.
- Serving Suggestions: Top with extra toppings like crispy bacon bits, green onions, or a drizzle of additional ranch dressing for added texture and flavor.
- Make-Ahead Friendly: This dish reheats beautifully. Store leftovers in an airtight container and reheat with a splash of chicken broth to restore creaminess.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 120mg
