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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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.