Crockpot BBQ Chicken Mac and Cheese Recipe
Introduction
This Crockpot BBQ Chicken Mac and Cheese is the perfect comfort food for any day of the week. Combining tender shredded chicken with creamy, cheesy macaroni and a tangy barbecue twist, it’s easy to make and satisfying to eat.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded chicken (cooked, can use rotisserie chicken)
- 1 cup barbecue sauce
- 2 cups cheddar cheese (shredded)
- 8 oz cream cheese (cubed)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste (optional)
Instructions
- Step 1: Grease the inside of the crockpot with cooking spray or olive oil to prevent sticking.
- Step 2: Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
- Step 3: In the crockpot, combine the cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Stir well to blend all ingredients.
- Step 4: Gently fold in 1.5 cups of shredded cheddar cheese, reserving 0.5 cup for topping.
- Step 5: Cover and cook on low for 2 to 3 hours, stirring occasionally, until heated through and the cream cheese has melted.
- Step 6: About 15 minutes before serving, sprinkle the reserved cheddar cheese on top and cover again to allow it to melt.
- Step 7: Once the cheese is melted and bubbly, stir everything together and serve warm. Garnish with extra barbecue sauce or fresh herbs if desired.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and extra flavor.
- Try smoked cheddar for a deeper, smoky taste.
- Add a pinch of cayenne pepper for a spicy kick.
- For a creamier texture, add a little extra milk or a splash of heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess. For longer storage, freeze the leftovers for up to 2 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with other pasta shapes like shells or rotini; just adjust cooking time accordingly.
Is it possible to make this recipe without cream cheese?
Cream cheese adds creaminess and tang, but you can substitute it with an equal amount of sour cream or a blend of cream and extra cheddar cheese for a different texture and flavor.
PrintCrockpot BBQ Chicken Mac and Cheese Recipe
This Crockpot BBQ Chicken Mac and Cheese combines tender shredded chicken, smoky barbecue sauce, and creamy cheesy pasta for a comforting and flavorful slow-cooked meal that’s perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 15 minutes to 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Pasta and Chicken
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded chicken (cooked, can use rotisserie chicken)
Sauces and Dairy
- 1 cup barbecue sauce
- 2 cups cheddar cheese (shredded)
- 8 oz cream cheese (cubed)
- 1 cup milk
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste (optional)
Instructions
- Prepare the Crockpot: Grease the inside of the crockpot with cooking spray or olive oil to prevent sticking and make cleanup easier.
- Cook the Macaroni: Boil the elbow macaroni according to package instructions until al dente, then drain and set aside to cool slightly.
- Combine Ingredients: In the crockpot, mix together the cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Stir until evenly combined.
- Add Cheese: Fold in 1.5 cups of shredded cheddar cheese gently, reserving the remaining 0.5 cup for topping later.
- Cook Slowly: Cover the crockpot and cook on low heat for 2 to 3 hours, stirring occasionally to ensure the cream cheese melts evenly and the mixture heats through.
- Top with Cheese: About 15 minutes before serving, sprinkle the reserved cheddar cheese on top. Cover again to let the cheese melt fully and become bubbly.
- Serve Warm: Once the cheese topping is melted and bubbly, stir the mac and cheese gently and serve warm. You can garnish with extra barbecue sauce or fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stovetop, adding a splash of milk if needed to loosen the sauce.
- For longer storage, freeze for up to 2 months and thaw in the refrigerator overnight before reheating.
Keywords: Crockpot, BBQ, Chicken, Mac and Cheese, Comfort Food
