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Buckle up for some crockpot buffalo chicken mac and cheese magic! This recipe is as easy as 1, 2, 3, thanks to the wonders of the crock pot (and minimal cleanup, woohoo!). Let me tell you, this dish was absolutely delicious. Here’s a funny story: I actually received an email request for this very recipe recently! It turns out, that this crockpot buffalo chicken mac and cheese was already on my ever-expanding “to make” list, destined for greatness. Her email bumped it right to the top of the pile because let’s be honest, who can resist another buffalo chicken creation? Anyway, to the person who emailed me: I tried to reply, but the email came back undeliverable.

Regardless, I hope you’re reading this and ready to enjoy my creation! Now, this isn’t your typical cheese-loaded macaroni casserole (you know, because this is a weight-watcher-friendly recipe blog!), but trust me, the end result is still amazing. I absolutely loved it, and I think you will too! This recipe yields 8 1-cup servings, each clocking in at a budget-friendly 5 Weight Watchers points. Let’s get cooking!

Three reasons why you need to make this recipe!

You get mac and cheese for just 5 points.

It’s packed with flavor and protein, which means it’s a fully balanced meal. You no longer have to worry about something as delicious as mac and cheese throwing you off your diet goals.

You can vary the heat.

Since the only spice I use is Frank’s hot sauce, it’s easy to increase or decrease the heat level based on your personal preference. So don’t let a dislike of spicy food scare you away.

It’s got less than 10 ingredients.

Crockpot buffalo chicken mac and cheese is easy to shop for and easy to whip up. It’s easily going to become a weeknight favorite.

Ingredients you need to make Crockpot Buffalo Chicken Mac And Cheese:

20 ounces raw boneless skinless chicken breast
½ cup chicken broth
½ cup Frank’s hot sauce
3 cups cooked whole wheat macaroni pasta
2 cups lowfat milk
⅓ cup plain nonfat yogurt, regular or Greek is fine
2 oz light cream cheese
1 cup shredded light cheese

How to make Crockpot Buffalo Chicken Mac And Cheese (step by step):

Place the chicken, broth, and hot sauce in the crock pot. Cook on high for 3 hours (or low for 6-7).
Boil the pasta on the stove for 5 minutes. (Wait until the chicken is just about ready). Set the pasta aside.
Using two forks or a hand blender, shred the chicken apart in the crock pot.
Add in the cooked pasta, low fat milk, nonfat yogurt, light cream cheese, and light shredded cheese.
Cook on low for 2 hours. Give it a good stir, serve, and enjoy!

Makes 8 (1 cup) servings. Nutrition info for 1 cup: Calories 244, Fat 7 g, Saturated fat 3.34 g, Carbs 20 g, Fiber 2 g, Sugars 4 g, Sodium 918.93 mg, Protein 26 g.

WW Points For Crockpot Buffalo Chicken Mac And Cheese:

Boneless skinless chicken breast 0 points
Chicken broth 0 points
Frank’s hot sauce 0 points
Cooked whole wheat macaroni pasta 12 points
Low fat milk 7 points
Plain nonfat yogurt regular or Greek, 0 points
Light cream cheese 6 points
Shredded light cheese 14 points

5 points per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

SP Freestyle per serving- (blue) 5 using WW recipe builder

Smart points per serving- (green) 6 using WW recipe builder

Purple Smart Points per serving- 2 using WW recipe builder

Points plus per serving- 6 using points plus calculator

Different ways to change up this recipe:

Like stated above, you can increase or decrease the amount of Frank’s hot sauce to fit your heat level.
For a quick version, use leftover rotisserie chicken, and skip the first set of cook time.

Tips and Tricks for Making Crockpot Buffalo Chicken Mac And Cheese:

This will keep well in the fridge for up to seven days, so it’s a great meal prep recipe.
You can freeze any cooked leftovers for up to three months.

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