Buffalo Chicken Mac and Cheese




3 pounds boneless/skinless chicken breasts

1 12-ounce bottle of your favorite buffalo sauce

1 1-ounce packet of dry Ranch mix

6 tablespoons butter

3 cups uncooked macaroni

12-16 ounces shredded cheese (such as cheddar)

3 eggs (beaten)

1 can cheddar cheese soup

1/2 cup sour cream

1 cup milk

Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)


  1. Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
  2. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
  3. Cook on low for 5-6 hours (until chicken is cooked through)
  4. Once chicken is ready, boil and drain the macaroni and set aside
  5. Melt butter and grated cheese in a saucepan over medium heat
  6. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
  7. Cook on high for about 2 hours