Description
A creamy, spicy, comforting Crockpot Buffalo Chicken Mac and Cheese made with tender shredded chicken, high-protein pasta, and a rich blend of cheeses. Perfect for game day, weeknight dinners, or whenever you’re craving something cozy and satisfying.
Ingredients
Units
Scale
- 2 pounds skinless, boneless chicken breasts
- 1 packet ranch seasoning
- 3 cups chicken bone broth
- 1 cup Buffalo sauce, plus more for serving
- 1 (14.5 ounce) box high-protein pasta (such as Barilla® Protein Rotini)
- 4 ounces cream cheese
- 2/3 cup cottage cheese
- 2 cups shredded Cheddar cheese, divided
- 3 green onions, sliced
Instructions
- Place the chicken breasts into the crockpot. Sprinkle ranch seasoning over top and pour in the chicken broth and Buffalo sauce.
- Cover and cook on LOW for 3–4 hours, or until the chicken is tender and easily shreddable.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the uncooked pasta, cream cheese, cottage cheese, and 1 1/2 cups of the shredded Cheddar cheese. Stir to combine everything well.
- Cover and cook on HIGH for 20–30 minutes, or until the pasta is cooked and the sauce is thick and creamy. Stir occasionally.
- Top with the remaining Cheddar cheese, cover, and allow it to melt for 5 minutes.
- Serve warm and garnish with sliced green onions and an extra drizzle of Buffalo sauce.
Notes
- Add more Buffalo sauce for extra heat.
- If the sauce thickens too much, stir in a splash of milk or broth.
- For extra creaminess, use full-fat cheddar and cottage cheese.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 1180mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg