Crockpot Chicken and Broccoli Mac and Cheese

Crockpot chicken and broccoli mac and cheese is one of those recipes that makes everyone at the table happy, including the cook. Growing up, our dad Albert had a version of cheesy chicken pasta on the Varied Recipes menu that sold out almost every week. This slow cooker take keeps that same spirit: tender chicken, creamy cheddar sauce, and enough comfort factor to make a rough weeknight feel manageable. The broccoli goes in at the end so it stays bright green with a little snap, and stirring the cheddar in off the heat keeps the sauce smooth instead of grainy. It is the kind of meal Clara and I have both made on repeat since we started this blog.

Why You’ll Love This Crockpot Chicken and Broccoli Mac and Cheese

Beyond the obvious comfort factor, this recipe is genuinely practical. Everything cooks in one pot, the pasta goes in dry and absorbs the chicken broth as it cooks, and you end up with a rich, saucy mac that does not taste like it came from a box. I use sharp cheddar here because I find mild cheddar gets lost in the sauce and does not give you that punchy cheese flavor the dish needs. The cream cheese melts into the broth and creates a velvety base before you even add the shredded cheese at the end. Using protein-fortified elbow macaroni is a small swap that meaningfully improves the nutrition profile without changing anything about the texture or taste. My kids ask for this one by name.

Ingredients for Crockpot Chicken and Broccoli Mac and Cheese

Here is the full ingredient list:

The Protein and Veggies

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups fresh broccoli florets, chopped small

The Pasta and Liquid

• 1 lb elbow macaroni (protein-fortified or whole wheat preferred)
• 3 cups low-sodium chicken broth
• 1 cup whole milk or unsweetened almond milk

The Creamy Cheese Base

• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 4 oz cream cheese (low-fat or Neufchatel works great)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste

A note on the cheese: I shred my own cheddar from a block rather than using pre-shredded. Bagged shredded cheese contains anti-caking agents that can make the sauce slightly grainy instead of silky smooth. It takes an extra two minutes and the difference in texture is worth it. Sharp white cheddar is a great swap if you want a more complex, slightly sharper flavor in the final dish.

If you love cheesy chicken and pasta combinations in the slow cooker, this BBQ chicken mac and cheese is another version worth trying when you want a smokier, saucier spin.

How to Make Crockpot Chicken and Broccoli Mac and Cheese

The method here has a few key timing steps that make all the difference.

1. Layer the crockpot. Place the raw chicken pieces in the bottom of the slow cooker. Season evenly with garlic powder, onion powder, salt, and pepper.
2. Add the liquids and pasta. Pour in the chicken broth and milk. Stir in the dry elbow macaroni, making sure the noodles are mostly submerged in the liquid so they cook evenly.
3. Add the cream cheese. Set the block of cream cheese directly on top of the mixture. It will melt down slowly as everything cooks and create the base of your sauce.
4. Cook on Low. Cover and cook on Low for 2.5 to 3 hours. Do not use the High setting for this recipe; the pasta cooks more evenly on Low and is far less likely to turn mushy. Start checking at the 2-hour mark since every slow cooker runs slightly differently.
5. Add the broccoli. About 30 minutes before you plan to serve, give the mixture a good stir to incorporate the melted cream cheese. Add the broccoli florets on top, cover, and cook for the remaining 30 minutes. Adding it late keeps it vibrant green with a slight bite rather than olive-colored and soft.
6. Finish with cheese. Turn off the slow cooker. Stir in the shredded cheddar and Parmesan cheese until fully melted and the sauce is thick and glossy. Turning off the heat before adding the cheese prevents it from breaking or going greasy.
7. Rest and serve. Let the mac and cheese sit for 5 minutes with the lid off before serving. The sauce will thicken slightly as it cools and clings to the pasta better.

In my kitchen, I always check pasta at least 30 minutes earlier than the recipe suggests the first time I make it in a new slow cooker. The variance between machines is real, and overcooked pasta in a mac and cheese is the one thing you cannot fix after the fact.

What to Serve with Crockpot Chicken and Broccoli Mac and Cheese

This is a complete, filling meal on its own, but a few sides round it out nicely. A crisp green salad with a light vinaigrette cuts through the richness of the cheese sauce and adds freshness to the plate. A squeeze of fresh lemon juice over each bowl right before serving does the same thing and brightens the whole dish noticeably. If you want extra vegetables alongside it, roasted cherry tomatoes or a simple cucumber and red onion salad work well. For a heartier spread, garlic bread on the side makes this feel like a proper comfort dinner. I prefer keeping the sides simple here since the mac and cheese is already substantial enough to be the main event.

Pro Tips and Variations

Watch the pasta timing closely. Check at the 2-hour mark on Low. If the pasta is already tender, stir in the broccoli and cheese right away rather than waiting. Mushy macaroni cannot be reversed.

Shred your own cheese. I find block cheese melts significantly more smoothly than pre-shredded. It takes two extra minutes and makes a meaningful difference in the final sauce texture.

Lower carb option. Replace half the macaroni with extra broccoli or cauliflower florets. The sauce still works beautifully and the dish becomes noticeably lighter.

Add heat. A pinch of cayenne or a few dashes of hot sauce stirred in with the cheese at the end adds a nice subtle kick without overpowering the cheddar flavor.

For another creamy, veggie-forward pasta bake that the whole family tends to love, Clara’s cheesy chicken broccoli orzo uses a similar flavor profile in a slightly different format that is worth having in the rotation alongside this one.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta absorbs the sauce as it sits, so when reheating always add a splash of milk or chicken broth to loosen it back up. Reheat in a saucepan over low heat, stirring frequently, or microwave covered in 60-second intervals with a stir between each. I do not recommend freezing this one because the pasta texture changes significantly after freezing and thawing, and the cheese sauce can separate.

Crockpot chicken and broccoli mac and cheese is the kind of recipe that earns its place in the regular rotation fast. It covers all the bases: high protein, genuinely kid-friendly, minimal cleanup, and the kind of creamy, cheesy comfort that makes weeknight dinners feel like something to look forward to. Once you nail the pasta timing on your specific slow cooker, this one practically runs itself. That is exactly the kind of recipe our dad Albert would have put on the Varied Recipes menu and never taken off. Check out our full recipe collection for more easy slow cooker and one-pot dinners.

Crockpot Chicken and Broccoli Mac and Cheese

A creamy, high-protein slow cooker mac and cheese loaded with tender chicken and fresh broccoli for a hearty one-pot comfort dinner the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
• 3 cups fresh broccoli florets chopped small
• 1 lb elbow macaroni protein-fortified or whole wheat preferred
• 3 cups low-sodium chicken broth
• 1 cup whole milk or unsweetened almond milk
• 2 cups sharp cheddar cheese shredded from a block, not pre-shredded
• 0.5 cup Parmesan cheese freshly grated
• 4 oz cream cheese low-fat or Neufchatel
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and black pepper to taste

Equipment

• 6-quart Slow Cooker
• Box grater (for block cheese)
• Large serving spoon

Method

 

1. Place the raw chicken pieces in the bottom of the slow cooker. Season evenly with garlic powder, onion powder, salt, and pepper.
2. Pour in the chicken broth and milk. Stir in the dry elbow macaroni, making sure the noodles are mostly submerged in the liquid.
3. Place the block of cream cheese on top of the mixture.
4. Cover and cook on Low for 2.5 to 3 hours. Do not use the High setting. Begin checking pasta doneness at the 2-hour mark.
5. About 30 minutes before serving, stir the mixture to incorporate the melted cream cheese. Add the broccoli florets on top, cover, and cook for the remaining 30 minutes.
6. Turn off the slow cooker. Stir in the shredded cheddar and Parmesan cheese until the sauce is fully melted, thick, and glossy.
7. Let the mac and cheese rest for 5 minutes with the lid off before serving. The sauce will thicken slightly and cling better to the pasta.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze as pasta texture and cheese sauce suffer significantly.

Reheating: Add a splash of milk or broth and reheat on the stovetop over low heat, stirring frequently, or microwave covered in 60-second intervals.

Pasta timing tip: Every slow cooker runs differently. Check pasta at the 2-hour mark and add broccoli and cheese immediately if already tender.

Cheese tip: Always shred from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Substitutions: Replace half the pasta with cauliflower or extra broccoli for a lower-carb version. Use sharp white cheddar for a more complex flavor.