Crockpot BBQ Chicken Mac and Cheese Perfection
This effortless, one-pot wonder combines tender, smoky BBQ chicken with a creamy, rich cheese sauce for the ultimate comfort food. Made entirely in your crockpot, it delivers deep flavor and minimal cleanup, making it a perfect weeknight dinner. The tangy sweetness of the barbecue sauce perfectly balances the sharp cheddar, creating a crave-worthy bite every time.
Equipment
- Crockpot (slow cooker)
- Small bowl
- Cutting board
- Two forks
- Large pot
- Colander
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Knife
- Baking dish (optional for broiling)
- Small bowl (for breadcrumbs, optional)
- Broiler (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup your favorite BBQ sauce thick, smoky variety
- ¼ cup honey
- 1 tbsp apple cider vinegar
- 1 lb elbow macaroni or cavatappi pasta
- 4 cups sharp cheddar cheese, freshly shredded
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- ½ cup panko breadcrumbs optional, for topping
- 1 tbsp melted butter optional, for topping
Instructions
- Place the chicken thighs in the bottom of your crockpot.
- In a small bowl, whisk together the BBQ sauce, honey, and apple cider vinegar. Pour this mixture over the chicken, ensuring each piece is coated.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is fork-tender and shreds easily.
- Once the chicken is cooked, carefully remove it from the crockpot to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot with all the juices. Stir to combine and keep warm on the 'Keep Warm' setting.
- While the chicken rests, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente—about 1 minute less than the recommended time. Drain the pasta well and set it aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the garlic powder and smoked paprika, cooking for 30 seconds until fragrant.
- Slowly pour in the whole milk and evaporated milk, whisking constantly. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Gradually add the shredded cheddar cheese, a handful at a time, whisking until completely melted and smooth. Season with salt and pepper.
- Pour the creamy cheese sauce directly into the crockpot with the shredded BBQ chicken. Add the drained pasta. Gently fold everything together until the pasta is fully coated in the sauce and the chicken is evenly distributed. If the sauce seems too thick, stir in a splash of warm milk.
- For an optional crispy topping: transfer the mac and cheese to a baking dish. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle over the top. Broil on HIGH for 2-3 minutes, watching closely, until the breadcrumbs are golden brown.
- Let the finished dish rest for 5 minutes before serving. Scoop into bowls and enjoy.
Notes
For the smoothest cheese sauce, always shred your own block cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Do not skip the evaporated milk—it is the secret to a stable, silky sauce. To store leftovers, keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess. For a spicy kick, add 1/2 teaspoon of chipotle powder or a diced jalapeño to the chicken while it cooks. For a richer sauce, swap the whole milk for half-and-half.