Crockpot BBQ Chicken Mac and Cheese
A comforting and creamy dish that combines macaroni and cheese with smoky BBQ chicken, all made effortlessly in a Crockpot.
Ingredients
Main Ingredients
- 2 cups elbow macaroni (uncooked) Cook according to package instructions.
- 2 cups shredded chicken (cooked, can use rotisserie chicken) Using rotisserie chicken saves time.
- 1 cup barbecue sauce Choose your favorite BBQ sauce.
- 2 cups cheddar cheese (shredded) Reserve some cheese for topping.
- 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
Preparation
- Grease the inside of the Crockpot with cooking spray or olive oil.
- Cook the elbow macaroni until al dente, about 6-8 minutes. Drain and set aside.
- In the Crockpot, combine cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and optional salt. Stir until well combined.
- Gently fold in 1.5 cups of shredded cheddar cheese, reserving 0.5 cup for topping.
Cooking
- Cover and cook on low for 2 to 3 hours, stirring occasionally.
- About 15 minutes before serving, sprinkle the reserved cheddar cheese on top and cover again.
- Once the cheese is melted and bubbly, give it a stir and serve warm.
Notes
To prevent mushy macaroni, do not overcook during the initial step.