April 4, 2016
3 hrs 10 mins
3 skinless Chicken Thigh Fillets diced
500 grams Raw Macaroni
500 gram Cheddar Cheese block
1 Tablespoon Wholegrain Mustard
1 Tablespoon Garlic crushed
4 cups Water
1Place diced chicken in cooker
2Add cheese block roughly cut in 8
3Add mustard, garlic and water
6Set cooker on HIGH
7Cook for 3 hours
95 litre slow cooker
Submitted by Simon Christie
September 15, 2017
made lastnight for dinner found was to rich for me i used chicken stock and craft cheese
August 16, 2017
While I’ve not tried this to be sure let me try to guess for you 🙂
I would divide it by two rather than three (it might just be two big serves) as that will keep the water content high enough etc also
I’d think it would still need at least 1.5hrs – 2hrs to allow the chicken to cook through?
But I’d recommend watching it close the first time to see how it goes so it doesn’t dry out or overcook 🙂
August 15, 2017
Would like to try this recipe, but only 2 portions,if dividing ingredients by roughly 3, how long would recommended cooking time be.
Thanks in advance
August 2, 2017
Hi just wondering if anyone has frozen this by any chance & if so did it freeze well. Thanks
July 10, 2017
I wouldn’t make this until immediately serving. It looked lovely when ready but after sitting for longer on warm as it cooked quicker than I thought, it turned into a gluggy mess. I added extra water and stock but it didn’t make a great deal of difference. I’d still make it again, but I’d make the cooking time shorter..
I added chicken stock based on previous suggestions. I cooked everything bar the macaroni for 1 1/2 hours before adding the macaroni. which only required 30 minutes more cooking. I also added frozen peas and corn at the end and left it sitting on warm because I wanted some vegie content. Definitely will make it again.
June 5, 2017
Family favourite! However I do not add chicken or garlic and add grilled bacon
April 30, 2017
I made this today. I used chicken stock instead of water too. Glad i read the reviews before i started. So easy & it tastes lush !
February 20, 2017
I made this for the first time and it was beautiful, I’ve been looking for a Mac n Cheese recipe. I changed the cheese and used a combination of Kraft Cheddar (blue box) Colby, Sharp Vintage Cheddar and a tub of cream cheese. Just beautiful and it makes enough to have leftovers. Thank you for a wonderful recipe.
August 15, 2016
I am making this today – no one has added salt to the recipe???
July 21, 2016
Made also using chicken stock. Used ham instead of chicken and added some melted butter to make it even more evil for the hips! Kids loved it but adults preferred it with less cooking time as pasta too cooked. Low for an hour and then high for half an hour was plenty (taking into account I didn’t have chicken in it) will also put less garlic next time. Great for winter lunch for many. Definitely having again
July 19, 2016
Fantastic, so yummy
July 6, 2016
omg the best. and was a favourite with the kids. i used chicken stock instead of water.
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