Slow Cooker Buffalo Chicken Mac & Cheese
Recipe type: Entree
Cuisine: American
  • 1 large chicken breast, cubed (or Tyson grilled and ready to save time!)
  • 1 packet ranch dressing (the dry mix, like hidden valley ranch)
  • 1 block cream cheese, softened
  • 1 small block Velveeta (or 16oz block sharp cheddar if you like a less expensive, less processed)
  • 3½ cups milk
  • ¼- 1/2 cup buffalo sauce ( depends on your heat preference)
  • 16oz. pasta of your choice, shells are fun! or rotini, of course, regular elbows work!
  • Pinch Salt &Pepper
  1. Heat a drizzle of olive oil in a skillet over medium heat, saute the cubed chicken until nice and brown on the outside. It will finish cooking in the slow cooker. Add the dry ranch packet to the chicken, mix well.
  2. Plug the slow cooker in and set it to high. Stir in the milk, cream cheese, cheddar cheese. Allow this to warm for about 10 minutes. Mix again.
  3. Add the uncooked pasta, buffalo sauce, chicken and a pinch of salt & pepper.
  4. Stir all the ingredients together so that all the pasta is coated and covered by the milk. Place the slow cooker cover on and set to low. Cook for about 3 hours.
Recipe by Inspiring Savings at