Crock Pot BBQ Chicken and Mac and Cheese

This Crock Pot BBQ Chicken Mac and Cheese is made with just chicken breasts, BBQ sauce, pasta, milk, cheddar cheese, and a few basic spices. It serves 6 and about 6-7 hours of slow cooking. The chicken cooks low and slow until fall-apart tender, then gets shredded and stirred into creamy mac and cheese right in the pot.

The big move here is cooking the pasta on the stove instead of throwing it in the crockpot. Pasta goes mushy fast in a slow cooker, and nobody wants that. Boiling it separately and folding it in at the end keeps every piece firm with a nice bite. It takes one extra pot but it makes the whole dish better.

Once everything is mixed together, you only need fifteen or twenty minutes on low to melt the cheese down into a smooth sauce. Then you cut the heat and let it sit. That short rest is what pulls the sauce together and gives it that thick, clingy texture you want on every bite.

Crock Pot BBQ Chicken and Mac and Cheese

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

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minutes

Cooking time

7

hours 

Calories

485

kcal

Slow cooker BBQ chicken meets creamy mac and cheese in one easy pot for a hearty family dinner

Ingredients

• 2 large chicken breasts
  

• 1 cup BBQ sauce
  

• 2 cups dry pasta (elbow, shells, or rotini)
  

• 1.5 cups milk
  

• 2 cups cheddar cheese
  

• 1⁄2 tsp salt
  

• 1⁄2 tsp garlic powder
  

• Crumbled bacon, green onions, extra BBQ drizzle on top (optional toppings)
  

Directions

• Place chicken breasts in the crockpot and pour BBQ sauce over the top. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until tender and easy to shred.
  
• Remove chicken from the crockpot and shred using two forks. Return the shredded chicken back to the pot and mix it into the sauce.
  
• While the chicken rests, cook the pasta on the stove according to package directions. Drain well and set aside.
  
• Add the drained pasta, milk, cheddar cheese, salt, and garlic powder to the crockpot. Stir everything together until well combined. Cook on LOW for 15–20 minutes until the cheese melts into a smooth creamy sauce.
  
• Turn off the heat and let the mac and cheese sit for about 5 minutes. This lets the sauce thicken up and cling to the pasta before serving.
  

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just add an extra hour on LOW to make sure they cook all the way through and shred easily.

Can I use homemade BBQ sauce instead of store-bought?

Yes, homemade works great and tastes even better. Check out this easy homemade BBQ sauce for a simple option.

Can I make this ahead of time and reheat it later?

You can store it in the fridge for up to three days. When reheating, add a splash of milk and stir over low heat to bring back the creamy texture.

Is there a way to make this recipe spicy?

Stir in a pinch of cayenne pepper or a few dashes of hot sauce when you add the cheese. You can also swap regular BBQ sauce for a spicy chipotle version.

What can I serve on the side with this dish?

A simple green salad, coleslaw, or roasted broccoli all balance out the richness nicely. Cornbread is another great option if you want something more filling.