Description
A comforting and easy slow cooker recipe combining smoky BBQ chicken with creamy, cheesy mac and cheese. Perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups uncooked elbow macaroni pasta
- 1 cup BBQ sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups milk (whole or 2%)
- 4 oz cream cheese, softened
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro or parsley (optional, for garnish)
- Panko breadcrumbs mixed with melted butter (optional, for topping)
Instructions
- Step: Trim any excess fat from the chicken breasts and place them whole at the bottom of the slow cooker.
- Step: Pour 1 cup of BBQ sauce evenly over the chicken breasts.
- Step: In a separate bowl, whisk together milk, softened cream cheese, onion powder, garlic powder, smoked paprika, salt, and pepper until cream cheese is mostly dissolved.
- Step: Pour the dry elbow macaroni evenly over the chicken and BBQ sauce in the slow cooker. Do not stir.
- Step: Pour the cheese sauce mixture over the pasta, covering as much as possible without stirring.
- Step: Cover and cook on low for 3 to 4 hours, checking pasta doneness at 3 hours. Avoid opening the lid frequently.
- Step: About 20 minutes before the end of cooking, shred the chicken directly in the slow cooker with two forks and stir gently to combine.
- Step: Stir in shredded sharp cheddar and Monterey Jack cheeses until melted and creamy. Add a splash of milk if the sauce is too thick.
- Step: Cover and cook for an additional 15 to 20 minutes on low to melt the cheese. Optionally, add panko breadcrumb topping and cook uncovered for the last 15 minutes for a crunchy finish.
- Step: Garnish with chopped cilantro or parsley and serve hot.
Notes
Use fresh shredded cheese for best meltiness. Do not overfill the slow cooker; leave about an inch of space at the top. Keep the lid closed during cooking to maintain temperature. Shred chicken near the end of cooking to keep it juicy. Adjust seasoning after cooking as slow cooking can mellow spices. For gluten-free, use gluten-free pasta. For dairy-free, substitute dairy-free cream cheese, plant-based milk, and vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg