Dump dry elbow macaroni beside raw chicken breasts, together with 3 ingredients, into slow cooker for a nostalgic feast that’s my default when I don’t

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Slow Cooker Chicken and Macaroni

When you need a hearty dinner without a lot of work, this Slow Cooker Chicken and Macaroni is an easy choice. Tender chicken, creamy sauce, elbow macaroni, and melted cheddar come together in one comforting meal that’s perfect for a busy weeknight.

 

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups dry elbow macaroni
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 2 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon garlic powder, optional
  • 1/2 teaspoon onion powder, optional
  • Salt and black pepper, to taste

 

Directions

  1. Lightly grease a 5- to 6-quart slow cooker.
  2. Place the chicken breasts in the bottom of the slow cooker. Season with garlic powder, onion powder, black pepper, and a little salt if needed.
  3. Spoon the cream of chicken soup over the chicken and pour in the chicken broth.
  4. Add the dry elbow macaroni and gently stir to distribute it around the chicken.
  5. Cover and cook until the chicken is fully cooked and the macaroni is tender. Cooking times can vary by slow cooker, so begin checking the pasta as it softens.
  6. Check that the chicken reaches 165°F (74°C) in the thickest part. Remove it, shred or chop it into bite-sized pieces, and return it to the slow cooker.
  7. Stir in the shredded cheddar cheese while the mixture is hot. Continue stirring until the cheese is melted and creamy.
  8. Serve warm with a simple green salad, steamed vegetables, or roasted broccoli.

 

Tips & Variations

  • Check the macaroni regularly near the end of cooking so it doesn’t become mushy.
  • Freshly shredded cheddar usually melts smoothly into the sauce.
  • Substitute Monterey Jack or Colby Jack for part of the cheddar.
  • Add cooked peas, broccoli, or corn near the end for extra vegetables.
  • For a little heat, add diced jalapeño or a pinch of cayenne.

 

Storage

Refrigerate leftovers promptly in a covered container and use within 3–4 days. When reheating, add a splash of milk or broth if the macaroni has absorbed too much sauce.

 

Frequently Asked Questions

  1. Can I use chicken thighs?
    Yes. Boneless, skinless chicken thighs work well and should also reach 165°F (74°C).
  2. Can I use frozen chicken?
    For best food safety, thaw the chicken in the refrigerator before adding it to the slow cooker.
  3. Can I use another pasta?
    Small shells or other short pasta can work, but cooking time and liquid needs may vary.
  4. Can I make it ahead?
    Yes, but the pasta will continue absorbing the sauce as it sits. Reheat gently with a little milk or broth.
  5. This simple slow cooker dinner combines creamy chicken, tender macaroni, and plenty of cheddar for an easy family meal with classic comfort-food appeal.