Slow Cooker Mac n Cheese Chicken

Submitted by Simon Christie

Slow Cooker Mac n Cheese Chicken

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Serving: 6
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins

Ingredients
 

  • 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

Instructions
 

  • Place diced chicken in cooker
  • Add cheese block roughly cut in 8
  • Add mustard, garlic and water
  • Add macaroni
  • Combine ingredients
  • Set cooker on HIGH
  • Cook for 3 hours
  • Stir occasionally
  • 5 litre slow cooker
Tried this recipe?Let us know how it was!

21 thoughts on “Slow Cooker Mac n Cheese Chicken”

  1. 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

  2. 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.

  3. 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.

  4. 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..

  5. 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

    1. 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 🙂

  6. Just finished this meal. Everyone loved it with seconds for all. Used chicken stock instead of water , also extra garlic ( personal taste ) Added 1 cup of water 1/2 hour before finishing. Stopped it from going too gluggy

  7. 8 year old and husband really LOVED this dish. I put all ingredients (except macaroni) in slow cooker for 1 and 1/2 hours. I then added pasta for last 30 minutes and found that was enough to cook. Also added a tin of corn before serving. Lots of leftovers for the freezer that I will reheat on the stove with a little butter to loosen. PERFECT

  8. I am making this tonight. I have taken the comments ito consideration and am using chicken stock instead of water. Wanting to know if anyone has made this without the chicken altogether and whether the cooking time remains the same? I’ll also only add the pasta 30min before serving. Thanks! ps. Also is this meant to be cooked on HIGH??

  9. Made this last night. Left out the garlic, added mixed veges before serving. Was THE BEST mac’n’cheese!!! The whole family loved it! Next time I’ll be adding some cooked bacon too

  10. Improvised the recipe made without the chicken substituted one cup of water with thickened cream cooked on high 2.5hr stirring every 30 minutes.
    Miss 18 had a craving for Mac n cheese served as a side dish! Creamy and filling.

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