Crockpot Honey Pepper Chicken Mac and Cheese Recipe
This Crockpot Honey Pepper Chicken Mac and Cheese is a comforting, slow-cooked dish combining tender shredded chicken in a sweet and peppery honey soy marinade with creamy mac and cheese. Perfect for an easy weeknight meal, it delivers rich flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1 cup honey
- 1/4 cup soy sauce
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
Mac and Cheese
- 8 ounces elbow macaroni
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup cream cheese, cubed
- 1/2 cup milk
- Salt, to taste
- Chopped green onions, for garnish
Instructions
- Prepare Marinade: In a large bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and red pepper flakes if using to create a flavorful marinade.
- Marinate Chicken: Add the chicken thighs to the marinade and turn to coat each piece thoroughly to ensure full flavor absorption.
- Cook Chicken: Transfer chicken and marinade into the crockpot, spreading chicken evenly. Pour chicken broth over the chicken, cover, and cook on LOW for 7 hours until chicken is very tender.
- Shred Chicken: Remove chicken from crockpot and shred with two forks. Set aside and keep warm for later use.
- Cook Pasta: Add elbow macaroni directly into the crockpot with the remaining cooking liquid. Stir to submerge pasta and cook on HIGH for 35 minutes, stirring halfway to prevent sticking, until pasta is tender.
- Add Cheese Sauce: Stir in shredded cheddar cheese, cubed cream cheese, and milk until cheese melts fully and sauce becomes smooth and creamy.
- Combine Chicken and Cheese: Return shredded chicken to crockpot and stir well to combine with cheesy macaroni mixture. Taste and add salt as needed.
- Serve: Serve hot, garnished with chopped green onions for a fresh and peppery finish.
Notes
- For extra heat, increase red pepper flakes or add a dash of hot sauce.
- You can substitute chicken thighs with breasts for a leaner option but monitor cooking time to avoid dryness.
- If you prefer a thicker sauce, stir in an additional 1/4 cup of shredded cheese or reduce the chicken broth by 1/2 cup initially.
- Use low-fat or lactose-free milk and cheese for a lighter or low lactose version.
- Make sure to stir the macaroni occasionally to prevent sticking and even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
