This Slow Cooker BBQ Pulled Chicken Mac & Cheese is the ultimate comfort food mashup. It combines sweet, smoky barbecue sauce, tender shredded chicken, and perfectly cooked macaroni pasta inside a rich, velvety melted cheese blanket. It’s a true dump-and-go Crockpot recipe that delivers steakhouse-quality indulgence with zero effort!
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (Low)
- Servings: 6 servings
🛒 Ingredients
- 1 lb boneless, skinless chicken breasts (or 2.5 cups pre-shredded rotisserie chicken)
- 8 oz (about 2 cups) uncooked elbow macaroni pasta
- 1 cup of your favorite sweet or smoky BBQ sauce
- 2 cups chicken broth
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup whole milk or heavy cream
- 1 tablespoon butter
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Garlic bread (for serving)
👩🍳 Step-by-Step Instructions
Step 1: Layer the Ingredients
In a 6-quart slow cooker, place the uncooked elbow macaroni, your choice of sweet BBQ sauce, the shredded chicken (if using pre-cooked), garlic powder, salt, pepper, and exactly 1 cup of the shredded cheddar cheese.
Step 2: Pour the Broth
Gently pour the chicken broth over all the ingredients inside the pot. Give everything a quick, light stir to ensure the pasta is mostly submerged under the liquid so it cooks evenly.
Step 3: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 2 to 2.5 hours. Check around the 2-hour mark—the macaroni should be tender and should have absorbed most of the savory broth.
Step 4: Make it Creamy
Uncover the pot and stir in the butter and heavy cream (or milk). This instantly transforms the remaining starches into a rich, silky, and luscious sauce clinging to the pasta elbows.
Step 5: The Ultimate Cheese Blanket
Smooth out the top of the mac and cheese with a spoon. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the entire surface. Put the lid back on and let it cook for an additional 10 to 15 minutes on Low or Warm until the cheese forms a gooey, bubbly, and fully melted blanket.
Step 6: Serve with Style
Spoon a generous, steaming portion of the BBQ chicken mac and cheese onto a plate, making sure to capture those glorious cheese pulls. Serve hot alongside two thick, buttery slices of toasted garlic bread for dipping, and enjoy!
💡 Recipe Tips & Variations
- Using Raw Chicken: If you prefer starting with raw chicken breasts, place them in the slow cooker first with the broth and BBQ sauce only. Cook on LOW for 4 hours, shred the meat directly f the pot, then add the dry pasta and cheese for the final 30–45 minutes of cooking.
- Add a Spicy Kick: Mix a few drops of hot honey or hot sauce into the BBQ sauce base before cooking to balance the sweetness with a nice warmth.
📦 Storing and Reheating
- To Store: Place leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: The pasta will absorb sauce as it sits. To restore its perfect texture, add a tiny splash of milk before reheating in the microwave for 1 to 2 minutes.