A creamy, comforting slow cooker chicken mac and cheese made with tender chicken breasts, elbow macaroni, and a rich cheese sauce. Perfect for an easy weeknight dinner.
2 boneless skinless chicken breasts
3 cups elbow macaroni, uncooked
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
4 cups whole milk
1 cup heavy cream
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 cups chicken broth
Place the boneless skinless chicken breasts in the bottom of the slow cooker.
Pour the chicken broth over the chicken breasts.
Cover and cook on low for 2 hours until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded sharp cheddar cheese and shredded mozzarella cheese until melted and smooth.
Add the garlic powder, onion powder, salt, black pepper, and smoked paprika to the cheese sauce and stir to combine.
Add the uncooked elbow macaroni to the slow cooker with the chicken broth remaining in the pot.
Pour the cheese sauce over the macaroni in the slow cooker and stir to combine.
Add the shredded chicken back into the slow cooker and mix everything together evenly.
Cover and cook on low for 1 hour 30 minutes, stirring halfway through to prevent sticking.
After cooking, check the macaroni for tenderness. If needed, cook an additional 10-15 minutes.
Serve hot and enjoy your creamy slow cooker chicken mac and cheese.