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. dscn6948

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 dscn6900

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

  1. Place the chicken, broth, and hot sauce in the crock pot. Cook on high for 3 hours (or low for 6-7). 
  2. Boil the pasta on the stove for 5 minutes. (Wait until the chicken is just about ready). Set the pasta aside.
  3. Using two forks or a hand blender, shred the chicken apart in the crock pot.
  4. Add in the cooked pasta, low fat milk, nonfat yogurt, light cream cheese, and light shredded cheese.
  5. 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. dscn7021

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. 

Similar recipes you’ll enjoy: 

4.16 from 19 votes

Crockpot buffalo chicken mac and cheese

By: Drizzle
Servings: 8
Prep: 3 hours
Cook: 2 hours
Total: 5 hours
5SP blue, 6SP green, 2SP purple, 6PP (old program) per serving

Ingredients 

  • 20 ounces raw boneless skinless chicken breast
  • 1/2 cup chicken broth
  • 1/2 cup franks hot sauce
  • 3 cups cooked whole wheat macaroni pasta
  • 2 cups milk, I used 1%
  • 1/3 cup plain 0% yogurt, reg or greek is fine
  • 2 oz light cream cheese
  • 1 cup shredded light cheese, I used a 3 cheese blend

Instructions 

  • 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!

Notes

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

Nutrition

Serving: 1cupCalories: 244kcalCarbohydrates: 20gProtein: 26gFat: 7gSaturated Fat: 3.34gSodium: 918.93mgFiber: 2gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

dscn6950

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.16 from 19 votes (18 ratings without comment)

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45 Comments

  1. Thanks so much, Kate, for doing this and so quickly. I’ll be trying it this week. I’m sorry your email was returned. I’ve been having some issues with my email and, hopefully, it’s worked it’s way out. Take care!

    1. Hi Eileen.. Yay.. Glad I found you πŸ™‚ I did’nt wan’t you thinking I was ignoring your email.. I hope you enjoy this.. just a simple dish with what I thought was great results πŸ™‚

  2. This looks so amazing! My family probably won’t go for it but it would be amazing for me to make for my lunches. I’m new to WW and loving your site!

  3. Do you cook the macaroni completely before adding it to the crock pot? Or only cook it for 5 mins so it is not completely cooked before adding it to the crock? Want to make this today to freeze for meals the next couple weeks.

    1. Yes, just the amount stated in the recipe (I think it says 5 or 6 minutes, sorry not on that page right now) it won’t be fully cooked as it will finish cooking in crock pot, I hope you enjoy it πŸ™‚

  4. This is one of those delicious recipes that when the last serving is gone you can’t help thinking if making it twice in one week is too soon. I think not! πŸ˜‰

  5. Do you cook your macaroni and Then only use 3 cups of cooked macaroni in the recipe?? I always get confused with portions when the box says for x amount if that’s cooked or uncooked because it expands and there is a difference.

  6. So is it 3 cups dry pasta and then you cook it or 3 cups after it is cooked? Thanks for your help. I love your site. This is my 3rd recipe in 3 days from your site.

      1. Hey Driz! Nice recipe. So delicious. It’s a staple at our house!
        For anyone looking for an instant pot friendly version , here is what I did:
        ***please note: My version calls for three cups of DRY macaroni noodles. That increases the points so do your own calculations***

        Place boneless skinless chicken breasts in the instant pot. Pour 1 cup-ish of chicken broth in with it. Cook on manual high Mode for 10 minutes. Do a quick release.
        -Shred the chicken with two forks and add back into the pot with the original liquid. Spread out shredded chicken evenly over the bottom of the pot.
        -measure out 3 cups-ish of dry macaroni. Spread evenly over the chicken. Don’t stir. Add water or chicken broth so the pasta is JUST covered. Add about 1/8 cup of hot sauce on top.
        -set to high manual mode for 7 minutes. Do a quick release.
        – stir the chicken and noodles together. Add in ONLY ONE CUP OF MILK. You have leftover liquid in the pot. Add the milk in slowly. I added in about 1/3 cup and then added more as needed.
        -stir in cheese, cubed cream cheese and Greek yogurt. I did it in stages. Added half, stirred well. Added more milk, stirred, added the rest of the ingredients, stirred. A bit more milk.
        Then stir in your remaining hot sauce.

        Hope that helps. Sounds complicated but actually super easy.