A creamy, comforting slow cooker chicken mac and cheese made with tender chicken, elbow macaroni, and a rich cheese sauce. Perfect for an easy weeknight dinner.
2 cups elbow macaroni, uncooked
2 cups cooked chicken breast, shredded
4 cups sharp cheddar cheese, shredded
2 cups whole milk
1 cup heavy cream
1/2 cup unsalted butter, melted
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
Spray the inside of the slow cooker with non-stick cooking spray.
In a medium bowl, whisk together the melted butter and flour until smooth to create a roux.
Add the milk and heavy cream to the slow cooker.
Whisk in the roux mixture until fully combined with the milk and cream.
Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the slow cooker and stir to combine.
Add the uncooked elbow macaroni and shredded cooked chicken to the slow cooker. Stir to evenly distribute.
Cover and cook on low for 3 hours, stirring once halfway through cooking to prevent pasta from sticking.
After 3 hours, stir in the shredded cheddar cheese until melted and creamy.
Sprinkle the grated Parmesan cheese on top, cover, and cook for an additional 15 minutes on low until cheese is melted and bubbly.
Serve hot and enjoy your creamy slow cooker chicken mac and cheese.