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Slow Cooker Buffalo Chicken Mac and Cheese in a white bowl

Slow Cooker Buffalo Chicken Mac and Cheese

Ready to level up on your mac and cheese game? Slow Cooker Buffalo Chicken Mac and Cheese is just the right amount of insanely easy to make, rich and spicy, and totally creamy with a homemade cheese sauce.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 5 hours 10 minutes
Servings 4
Calories 665kcal


  • 1 pound boneless skinless chicken breast
  • 2 cups chicken broth
  • ½ cup buffalo wing sauce (start with ¼ and add more to taste when done)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • 8 ounces shell pasta
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk
  • 6 oz shredded colby jack cheese


  • Add chicken, broth, buffalo sauce and seasonings to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred fully cooked chicken with forks and return to crock
  • Add uncooked pasta and stir to combine
  • Cover and cook pasta on high for 30-45 minutes until fully cooked (if needed you can add additional water ¼ cup at a time for any uncooked noodles and stir)
  • In saucepan over medium high heat melt butter
  • Whisk in flour
  • Slowly pour in milk while whisking until smooth
  • Bring to simmer for 4-6 minutes until sauce thickens enough to stick to a spoon (it will be just a little thinner than most cheese sauces)
  • Remove from heat and whisk in cheese until melted and smooth
  • Add cheese sauce to slow cooker and stir to combine
  • Serve immediately


I cooked this in my 5 quart slow cooker on high for 3 hours, then cooked the pasta for 40 minutes


Calories: 665kcal | Carbohydrates: 53g | Protein: 47g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 142mg | Sodium: 1482mg | Potassium: 877mg | Fiber: 2g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 23.8mg | Calcium: 422mg | Iron: 2.1mg