This Crockpot Honey Pepper Chicken Mac and Cheese is pure cozy comfort in a bowl. Tender, slow-cooked honey pepper chicken gets shredded and folded into ultra-creamy, cheesy macaroni cooked right in the crockpot. Sweet, peppery, and just a little bit spicy, it’s a crowd-pleasing weeknight dinner that feels special but takes minimal hands-on time.
Ingredients
- 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)
- 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
- In a large bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
- Add the chicken thighs to the bowl and turn to coat well in the marinade.
- Transfer the chicken and all of the marinade to the crockpot, spreading the chicken into an even layer.
- Pour the chicken broth over the chicken in the crockpot. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shredded.
- Remove the cooked chicken from the crockpot and shred it with two forks. Set aside and keep warm.
- Add the elbow macaroni directly into the crockpot with the cooking liquid (do not drain). Stir to submerge the pasta as much as possible.
- Cover and cook on HIGH for about 25–35 minutes, stirring once halfway through, until the pasta is just tender.
- Stir in the shredded sharp cheddar cheese, cubed cream cheese, and milk until the cheeses are fully melted and the sauce is smooth and creamy.
- Return the shredded chicken to the crockpot and stir to combine. Taste and season with salt as needed.
- Serve hot, topped with chopped green onions for a fresh, peppery bite.
Variation
- Swap the chicken thighs for boneless, skinless chicken breasts if you prefer a leaner option (check for doneness a bit earlier).
- Stir in 1–2 cups of steamed broccoli, peas, or mixed vegetables at the end for extra color and nutrition.
- Use a cheese blend such as cheddar-jack, gouda, or mozzarella for a different flavor profile and extra gooey texture.
Cooking Notes
- Make sure the pasta is mostly submerged in the cooking liquid so it cooks evenly and doesn’t dry out.
- Stir the macaroni once midway through its cooking time to prevent sticking and to ensure even tenderness.
- If your slow cooker runs hot, start checking the pasta at 20 minutes to avoid overcooking and mushy noodles.
Serving Suggestions
- Serve with a crisp green salad or steamed veggies to balance the richness of the dish.
- Add a side of garlic bread or buttered rolls to soak up every bit of the creamy, cheesy sauce.
- Top each bowl with extra black pepper, red pepper flakes, or a drizzle of hot honey for even more sweet-heat flavor.
Tips
- Trim any excess fat from the chicken thighs before cooking to keep the sauce from becoming too greasy.
- Let the mac and cheese sit for 5–10 minutes on warm before serving; it thickens slightly and becomes extra creamy.
- For easy cleanup, spray the crockpot insert lightly with cooking spray before adding the ingredients.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6 hours 15 minutes (LOW) or 3 hours 15 minutes (HIGH)
Nutritional Information (Per Serving)
- Calories: 620 kcal
- Protein: 34 g
- Sodium: 980 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, you can use similar short pasta shapes like shells or cavatappi, but cooking time may vary slightly. - Can I make this ahead of time?
You can cook the chicken ahead, shred it, and refrigerate. Add it when the macaroni and cheese are done so it doesn’t overcook. - How do I reheat leftovers?
Reheat gently on the stove or in the microwave with a splash of milk or broth, stirring often until creamy again. - Can I reduce the sweetness?
Yes, reduce the honey to 1/2–3/4 cup and add more black pepper or red pepper flakes to balance the flavor.
Conclusion
Crockpot Honey Pepper Chicken Mac and Cheese combines ultra-tender slow-cooked chicken with rich, creamy, made-from-scratch macaroni and cheese for the ultimate comfort meal. Sweet honey, bold black pepper, and a touch of heat create a crave-worthy sauce that clings to every noodle. It’s a hands-off, family-friendly dinner that tastes like you fussed all day—your slow cooker just did the work.
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Crockpot Honey Pepper Chicken Mac and Cheese
- Total Time: 6 hours 15 minutes (LOW) or 3 hours 15 minutes (HIGH)
- Yield: 6 servings 1x
- Diet: Not vegetarian, contains dairy and gluten
Description
This Crockpot Honey Pepper Chicken Mac and Cheese is pure cozy comfort in a bowl. Tender, slow-cooked honey pepper chicken gets shredded and folded into ultra-creamy, cheesy macaroni cooked right in the crockpot. Sweet, peppery, and just a little bit spicy, it’s a crowd-pleasing weeknight dinner that feels special but takes minimal hands-on time.
Ingredients
Scale
- 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)
- 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
- In a large bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
- Add the chicken thighs to the bowl and turn to coat well in the marinade.
- Transfer the chicken and all of the marinade to the crockpot, spreading the chicken into an even layer.
- Pour the chicken broth over the chicken in the crockpot. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shredded.
- Remove the cooked chicken from the crockpot and shred it with two forks. Set aside and keep warm.
- Add the elbow macaroni directly into the crockpot with the cooking liquid (do not drain). Stir to submerge the pasta as much as possible.
- Cover and cook on HIGH for about 25–35 minutes, stirring once halfway through, until the pasta is just tender.
- Stir in the shredded sharp cheddar cheese, cubed cream cheese, and milk until the cheeses are fully melted and the sauce is smooth and creamy.
- Return the shredded chicken to the crockpot and stir to combine. Taste and season with salt as needed.
- Serve hot, topped with chopped green onions for a fresh, peppery bite.
Notes
- Cooking time can vary slightly by slow cooker model; check the chicken for doneness at the lower end of the range.
- If the sauce seems too thick after the cheeses melt, stir in a splash of additional milk or broth until it reaches your preferred creaminess.
- For a bit more heat, increase the red pepper flakes or add a pinch of cayenne with the spices.
- Use freshly shredded cheddar for the smoothest, meltiest mac and cheese—pre-shredded cheese can be grainy.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620 kcal (estimated)
- Sugar: 32 g (estimated)
- Sodium: 980 mg (estimated)
- Fat: 26 g (estimated)
- Saturated Fat: 13 g (estimated)
- Unsaturated Fat: 11 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 65 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 34 g (estimated)
- Cholesterol: 165 mg (estimated)
Keywords: crockpot mac and cheese, honey pepper chicken, slow cooker chicken pasta, comfort food, easy weeknight dinner