Crockpot BBQ Chicken Mac and Cheese
A delightful twist on classic comfort food, combining creamy mac and cheese with smoky BBQ chicken, perfect for busy days and gatherings.
Ingredients
Pasta and Chicken
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded chicken (cooked, can use rotisserie chicken)
Sauce and Cheese
- 1 cup barbecue sauce
- 2 cups cheddar cheese (shredded) Reserve 0.5 cup for topping later.
- 8 oz cream cheese (cubed)
- 1 cup milk
Seasonings
- 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 according to package instructions until al dente, then drain and set aside.
Cooking
- In the crockpot, combine the cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
- Gently fold in 1.5 cups of shredded cheddar cheese, reserving 0.5 cup for topping.
- Cover and cook on low for 2 to 3 hours, stirring occasionally, until heated through and cream cheese has melted.
- About 15 minutes before serving, sprinkle the reserved cheddar cheese on top and cover to allow it to melt.
- Once melted and bubbly, stir and serve warm, garnished with additional barbecue sauce or fresh herbs if desired.
Notes
Consider garnishing with fresh herbs or additional barbecue sauce. This dish pairs well with light salads or vegetables. For potlucks, serve directly from the crockpot for convenience.