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.

A close-up of a baked macaroni and cheese dish with shredded chicken mixed in, placed on a white plate. The macaroni layer is creamy and light yellow, topped with a layer of melted cheddar cheese that is golden orange with darker browned spots, giving a slightly crispy texture. The shredded chicken pieces are mixed between the pasta layers, visible in a light brown and pale color. The dish shows a mix of soft and cheesy textures with browned, bubbly cheese on top. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

A close-up of a baked macaroni and cheese dish served on a white plate, showing three main layers. The bottom layer has small, curved macaroni pasta mixed with shredded chicken, pale beige and moist. The middle layer is creamy and melted cheese in bright yellow and light orange, blending into the pasta and chicken. The top layer is golden-brown melted cheese with some crispy, browned spots and a slightly bubbly texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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.