Crockpot BBQ Chicken Mac and Cheese
A creamy, cheesy dish that combines barbecue chicken and macaroni, perfect for potlucks and family dinners.
Ingredients
Pasta Base
- 2 cups elbow macaroni (uncooked) Cooked until al dente.
Main Ingredients
- 2 cups shredded chicken (cooked, use rotisserie chicken for convenience) Can use leftover barbecue chicken for added flavor.
- 1 cup barbecue sauce Your favorite brand.
- 2 cups cheddar cheese (shredded) Save 0.5 cups for topping.
- 8 oz cream cheese (cubed)
- 1 cup milk
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste Optional.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Cook the elbow macaroni according to package instructions until it’s al dente. Drain and set aside.
Crockpot Assembly
- In the crockpot, combine the cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and optional salt. Stir until everything is well incorporated.
- Gently fold in 1.5 cups of shredded cheddar cheese, saving 0.5 cups for topping later.
Cooking
- Cover the crockpot and cook on low for 2 to 3 hours, stirring occasionally.
- About 15 minutes before you’re ready to serve, sprinkle the reserved 0.5 cups of cheddar cheese on top of the mixture.
- Cover the crockpot again to allow the cheese to melt until bubbly.
Serving
- Once the cheese is melted and the dish is bubbling, stir everything together and serve warm.
Notes
This dish is versatile; feel free to add vegetables or swap proteins for personal preferences. Store leftovers in airtight containers.