Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded chicken (cooked, can use rotisserie chicken)
- 1 cup barbecue sauce
- 2 cups cheddar cheese (shredded)
- 8 oz cream cheese (cubed)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste (optional)
Instructions
- Prepare the Crockpot by greasing the inside with cooking spray or olive oil.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In the crockpot, combine the cooked macaroni, shredded chicken, barbecue sauce, cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
- Gently fold in 1.5 cups of shredded cheddar cheese, reserving 0.5 cup for topping.
- Cover and cook on low for 2 to 3 hours, stirring occasionally, until heated through and cream cheese has melted.
- About 15 minutes before serving, sprinkle the reserved cheddar cheese on top and cover to allow it to melt.
- Once melted and bubbly, stir and serve warm, garnished with additional barbecue sauce or fresh herbs if desired.
Notes
For added flavor, try using different flavors of barbecue sauce. You can add veggies for extra nutrition. Make it spicier with jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crockpot, BBQ chicken, mac and cheese, easy dinner, family meal