Description
A creamy and cheesy mac and cheese dish with smoky BBQ chicken, perfect for family dinners and gatherings.
Ingredients
Scale
- 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
- Prepare the Crockpot by greasing the inside with cooking spray or olive oil.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or stovetop, adding a splash of milk if needed.
- For longer storage, freeze for up to 2 months and thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, BBQ, Chicken, Mac and Cheese, Comfort Food