Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Honey Pepper Chicken Mac and Cheese

  • Author: Avery
  • 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

  1. In a large bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
  2. Add the chicken thighs to the bowl and turn to coat well in the marinade.
  3. Transfer the chicken and all of the marinade to the crockpot, spreading the chicken into an even layer.
  4. 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.
  5. Remove the cooked chicken from the crockpot and shred it with two forks. Set aside and keep warm.
  6. Add the elbow macaroni directly into the crockpot with the cooking liquid (do not drain). Stir to submerge the pasta as much as possible.
  7. Cover and cook on HIGH for about 25–35 minutes, stirring once halfway through, until the pasta is just tender.
  8. 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.
  9. Return the shredded chicken to the crockpot and stir to combine. Taste and season with salt as needed.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/crockpot-honey-pepper-chicken-mac-and-cheese/