Crockpot Buffalo Chicken Macaroni and Cheese
A delightful twist on traditional comfort food, this dish combines buffalo chicken and creamy macaroni and cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds skinless, boneless chicken breasts Ensure the chicken is evenly placed in the slow cooker.
- 1 packet ranch seasoning Essential for flavor. Experiment with different brands if desired.
- 3 cups chicken bone broth Covers the chicken adequately.
- 1 cup buffalo sauce Add more for serving based on spice preference.
- 14.5 ounces high-protein pasta (like Barilla® protein rotini) Boosts nutritional content.
- 4 ounces cream cheese Creates creaminess.
- 2/3 cup cottage cheese
- 2 cups shredded cheddar cheese Divided into two portions.
- 3 pieces green onions, sliced For garnish.
Instructions
Preparation
- Place the chicken breasts at the bottom of your slow cooker, ensuring they are laid out evenly.
- Sprinkle the ranch seasoning generously over the chicken.
- Pour in the chicken bone broth to cover the chicken, then drizzle the buffalo sauce over the top.
- Cover the slow cooker and set it to cook on High for about 2 1/2 hours, or on Low for 4 to 5 hours.
- Once cooked, remove the chicken and chop it into bite-sized pieces.
- Return the chopped chicken to the slow cooker, and stir in the uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups of shredded cheddar cheese.
- Continue cooking on High until the pasta is tender, about 30 minutes, stirring occasionally.
- Sprinkle the remaining cheddar cheese on top, let it stand for about 10 minutes to allow the cheese to melt slightly.
- Before serving, garnish with sliced green onions and drizzle additional buffalo sauce if desired.
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Notes
Pair with a simple side salad, fresh veggies, or crispy tortilla chips. Serve buffet-style for gatherings.