Slow Cooker Mac n Cheese Chicken


April 4, 2016

Slow Cooker Mac n Cheese Chicken 5 0 5 9
  • Prep: 10 mins
  • Cook: 3 hrs
  • 10 mins

    3 hrs

    3 hrs 10 mins

  • Yields: 6


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

4Add macaroni

5Combine ingredients

6Set cooker on HIGH

7Cook for 3 hours

8Stir occasionally

95 litre slow cooker

Submitted by Simon Christie


21 Reviews

Sarah shearer

February 23, 2021

So make I always worried about it being hard.five stars

Tracey Davies

February 22, 2021

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.

Anne Hallett

April 9, 2020

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

Sorry I only just found this msg from yesterday … how did you go?

Rebecca Jonmundsson

June 21, 2018

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??


June 10, 2018

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

Tracey Davies

May 25, 2018

Comfort food , full of cheesey deliciousness! Yummy!


January 13, 2018

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


September 15, 2017

made lastnight for dinner found was to rich for me i used chicken stock and craft cheese

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..

Michelle Law

July 10, 2017

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.

Charlotte Lawrence

June 5, 2017

Family favourite! However I do not add chicken or garlic and add grilled bacon

Linda Loux

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.

Graham Clark

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

Michelle Flintrop

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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