Crockpot chicken mac and cheese cooks tender chicken and broccoli in a ranch seasoned broth, then finishes with pasta, cheddar, and cream cheese for a creamy one pot dinner.
The slow cooker handles most of the work, so you mainly cube the chicken, boil the pasta for a few minutes, and stir in the cheese at the end. The result is a creamy, saucy supper that feeds six without a stovetop pan full of cheese sauce.
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Why This Crockpot Chicken Mac and Cheese Recipe Works
Chicken simmers gently in broth and ranch seasoning all afternoon, so it turns tender and flavors the whole pot.
Pasta is boiled for only three minutes before it joins the crockpot, which lets it finish in the sauce without turning mushy.
Cream cheese and cheddar melt into the milk to build a creamy sauce with no roux and no stirring over a hot burner.
Ingredients for Crockpot Chicken Mac and Cheese
- 1 pound boneless skinless chicken breast, cubed
- 5 cups broccoli florets
- 8 ounces shell pasta or elbow macaroni
- 8 ounces shredded cheddar cheese
- 4 ounces cream cheese
- 1 1/2 cups whole milk
- 1/2 cup low sodium chicken broth
- 1 packet ranch dressing mix, 1 ounce
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard powder
Chicken breast. Cut into even cubes so it cooks through at the same pace and stays tender in the broth.
Broccoli. Fresh florets soften in the slow cooker and absorb the ranch flavor, and frozen broccoli cooks even faster.
Pasta. Shells catch the sauce in their curves, and elbow macaroni works just as well if you boil it only until firm.
Cheddar and cream cheese. Cheddar brings sharp flavor, while cream cheese keeps the sauce smooth and prevents it from turning grainy.
Ranch mix and mustard. Ranch seasoning flavors the broth, and dry mustard sharpens the cheese without making it taste like mustard.
How to Make Crockpot Chicken Mac and Cheese
1. Prep the crockpot Spray the inside of a 6 quart crockpot with cooking spray so the cheese does not stick.
2. Add the chicken and broccoli Add the cubed chicken, broccoli, ranch mix, broth, and garlic, and stir gently to combine.
3. Cook on low Cover and cook on low for about three hours, until the chicken reaches 165 degrees F and the broccoli is fork tender.
4. Boil the pasta Near the end, boil the pasta for just three minutes so it is still quite firm, then drain it well.
5. Add the pasta and cheese Stir the drained pasta, cheddar, cream cheese, milk, and mustard powder into the crockpot until the cheeses begin to melt.
6. Finish cooking Cover and cook on low for one more hour, stirring once or twice, until the sauce is smooth and the pasta is tender.
7. Rest and stir Turn off the heat, stir once more, and let the pot sit for five minutes so the sauce thickens slightly.
8. Serve Spoon the mac and cheese into bowls and serve while it is hot and creamy.
How to Serve Crockpot Chicken Mac and Cheese
Ladle the pasta into warm bowls and top with extra cheddar or cracked black pepper. A crisp italian house salad and a basket of mozzarella cheesy garlic bread turn it into a full dinner. For more vegetables, add a plate of air fryer asparagus or a bowl of cucumber tomato feta salad on the side.
How to Store and Reheat Crockpot Chicken Mac and Cheese
Cool leftovers within two hours and refrigerate them in airtight containers for three to four days. Reheat portions in the microwave or a saucepan with a splash of milk until steaming hot and 165 degrees F in the center, since the pasta absorbs sauce as it sits. Freezing is possible for up to two months, though the sauce can turn slightly grainy after thawing.
Tips and Variations for Crockpot Chicken Mac and Cheese
Cube evenly. Chicken pieces of the same size reach 165 degrees F together, so none stay raw in the center.
Never start with frozen chicken. Thaw chicken fully before it goes in the crockpot, because frozen meat spends too long at unsafe temperatures.
Do not rinse raw chicken. Rinsing spreads bacteria around the sink, and cooking to 165 degrees F is what makes it safe.
Flag the allergens. This dish contains milk, wheat, and possibly soy, so label it for guests with food allergies.
Keep the pasta firm. Pull the pasta after three minutes, since it keeps softening in the hot sauce and can turn mushy otherwise.
Try other cheeses. Mozzarella or pepper jack can replace the cheddar for a different melt and flavor.
Add vegetables. Frozen peas or diced bell peppers stir in at the end for more color and texture.
Check trusted guidance. For general advice on slow cooker food safety, see the Clemson slow cooker food safety fact sheet.
Frequently Asked Questions About Crockpot Chicken Mac and Cheese
Can I use frozen broccoli in crockpot chicken mac and cheese?
Yes. Frozen broccoli works and cooks slightly faster, so add it with the chicken and check for tenderness near the end.
Why is my crockpot chicken mac and cheese watery?
Excess moisture from vegetables or undrained pasta is the usual cause, so drain the pasta well and stir until the cheese melts.
Can I use raw pasta in crockpot chicken mac and cheese?
Partly cooked pasta works much better, so boil it for three minutes first to avoid mushy noodles and a gluey sauce.
What size crockpot do I need?
A 6 quart model gives room to stir without spilling, though a 5 quart cooker also works.
Can I swap the chicken?
Cooked rotisserie chicken can be added with the pasta for the last hour, and it should be heated to 165 degrees F.
Crockpot Chicken and Broccoli Mac and Cheese
Equipment
- 6 quart crockpot
- Large pot
- Colander
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast cut into cubes
- 5 cup broccoli florets
- 8 oz shell pasta or elbow macaroni
- 8 oz shredded cheddar cheese
- 4 oz cream cheese cubed
- 1 cup whole milk plus 1/2 cup more
- ½ cup low sodium chicken broth
- 1 packet ranch dressing mix 1 oz
- 1 tbsp minced garlic
- 1 tsp dry mustard powder
Instructions
Cooking
- Load. Spray a 6 quart crockpot and add the chicken, broccoli, ranch mix, broth, and garlic.
- Cook. Cover and cook on low about 3 hours until the chicken is 165 degrees F.
- Pasta. Boil the pasta for 3 minutes and drain well.
- Combine. Stir the pasta, cheddar, cream cheese, milk, and mustard powder into the crockpot.
- Finish. Cook on low 1 more hour, stirring once or twice, until creamy.
- Serve. Stir and serve hot.
