If you’re on the hunt for a comforting, cheesy meal that comes together with minimal effort, Crockpot Chicken and Broccoli Mac and Cheese might just be your new weeknight dinner hero. There’s something magical about the combination of tender chicken, bright green broccoli, gooey melted cheese, and perfectly cooked pasta—all swimming in a silky, creamy sauce that makes every bite irresistible. Fun fact: Did you know that macaroni and cheese dates back to the 18th century, but the slow cooker has turned it into a modern family favorite? I remember the first time I tossed all my ingredients into the crockpot for this dish, not expecting it to outshine my classic stove-top mac and cheese—but it did, big time!
This recipe truly stands out for how easy it is to pull off, even on the busiest weeknights, with only a handful of simple steps and pantry staples. Plus, kids love it, adults crave it, and it’s a great way to sneak in some veggies! If you enjoyed my super popular One-Pot Cheesy Broccoli Pasta, you’ll absolutely adore this crockpot twist for how hands-off and crowd-pleasing it is. Get ready to whip up a dinner that will have everyone asking for seconds!
What is Crockpot Chicken and Broccoli Mac and Cheese?
Ever hear a dish name and wonder, “Did someone just toss every comfort food word into a bowl and stir?” Well, Crockpot Chicken and Broccoli Mac and Cheese might just be the poster child for that—chicken, broccoli, pasta, and cheese, all cozying up in your crockpot! The name says it all because it really is a mash-up of so many favorites, slow-cooked for extra love. As my grandmother used to remind me: the way to a man’s heart is through his stomach (and this dish certainly opens the door wide!). So next time your family asks What’s for dinner?, wow them with this recipe—and then, just try to resist making it again the next week. Spoiler: you won’t be able to.
Why You’ll Love This
The real highlight of Crockpot Chicken and Broccoli Mac and Cheese is its unbeatable creaminess—think rich, silky cheese clinging to every piece of pasta, and delicious bites of tender chicken and perfectly cooked broccoli in every spoonful. Making this dish at home will also help you save a pretty penny compared to ordering restaurant mac and cheese or takeout. You control the quality and the flavor, plus you get hearty portions—enough to feed a crowd or stock up on leftovers for the week. What really sets this recipe apart is the medley of toppings and ingredients: sharp cheddar for bite, ranch seasoning for tang, a hint of garlic for depth, and the secret pop of dry mustard powder that brings everything together.
If you’ve tried my Broccoli Cheddar Soup, you’ll notice this crockpot mac and cheese has all the same comforting flavors, just amped up with savory chicken and pasta. Give it a go—your next cozy dinner is only a crockpot away!
How to Make
Quick Overview
This dish is a true weeknight lifesaver thanks to its set-it-and-forget-it approach. Simply pop your main ingredients into the crockpot, let them slow-cook to perfection, then finish with pasta and a generous shower of melty cheeses. The result is a heavenly creamy, cheesy comfort meal in about 4-5 hours total—with only 20 minutes or so of actual hands-on prep. Whether you’re feeding a hungry family or meal-prepping for busy days, you’ll love the simplicity and bold flavors of this homemade favorite.
Ingredients
1 pound boneless, skinless chicken breast, cut into cubes
5 cups fresh broccoli florets
8 ounces shell pasta or elbow macaroni
8 ounces cheddar cheese, shredded
4 ounces cream cheese
1 1/2 cups whole milk
1/2 cup chicken broth
1 packet Ranch seasoning
1 tablespoon minced garlic
1 teaspoon dry mustard powder
Directions
- Lightly spray your crockpot with cooking spray to prevent sticking.
- Add the cubed chicken, broccoli florets, Ranch seasoning, chicken broth, and minced garlic to the crockpot. Stir gently to combine.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the broccoli is fork-tender.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for just 3 minutes—it should still be quite firm. Drain well.
- Add the partially cooked pasta, shredded cheddar cheese, cream cheese, whole milk, and dry mustard powder to the crockpot with the chicken and broccoli.
- Stir everything together until combined and the cheeses begin to melt into the sauce.
- Cover and continue cooking on low for one additional hour, stirring once or twice, until the cheese is completely melted and the pasta is tender and deliciously creamy.
- Spoon the Crockpot Chicken and Broccoli Mac and Cheese into bowls and serve immediately for maximum comfort and flavor!
What to Serve With
This dish is filling enough to enjoy on its own, but you can round out your meal with a few simple sides. Try a crisp green salad with a zippy vinaigrette for freshness and crunch. Garlic bread or warm, crusty rolls are perfect for soaking up any creamy sauce left on your plate. For drinks, a light white wine or sparkling lemonade complements the rich, cheesy flavor beautifully. Add a side of roasted carrots or sweet corn for more veggie goodness, and you’ve got a balanced, hearty family meal.
Top Tips for Perfecting
- You can swap boneless chicken thighs for breasts if you prefer darker, juicier meat—just keep the cubes similar in size for even cooking.
- No ranch packet? Substitute with 1 teaspoon each of dried parsley, dill, garlic powder, and onion powder for a homemade blend.
- Don’t overcook the pasta when boiling—just a partial cook is perfect to avoid mushy noodles after their final hour in the crockpot.
- For extra zip, stir in a pinch of red pepper flakes or garnish with buttery crushed Ritz crackers before serving.
- Avoid letting the mac and cheese sit on ‘warm’ too long after cooking, as the sauce can thicken and the cheese may become greasy.
Storing and Reheating Tips
Store any leftovers in airtight containers in the refrigerator for up to 3 days. For best results, reheat in the microwave in 1-minute bursts, stirring between each, until just heated through. Add a splash of milk if the sauce seems too thick. You can also reheat on the stovetop over low heat, stirring frequently. To freeze, cool the dish completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently; the texture will still be deliciously creamy!
FAQs
What kind of pasta works best for this recipe?
Short, sturdy shapes like shells or elbow macaroni are best—they hold the cheesy sauce and don’t get mushy during slow cooking.
Can I use frozen broccoli instead of fresh?
Yes! Simply add the frozen florets straight to the crockpot; no need to thaw. The texture may be slightly softer but just as tasty.
Is there a substitute for Ranch seasoning?
Try making your own with a mix of dried parsley, dill, garlic powder, and onion powder, or choose your favorite all-purpose seasoning.
Can I make this dish vegetarian?
Absolutely! Skip the chicken and use extra broccoli or add bite-sized cauliflower or peas for added texture.
How do I prevent the cheese sauce from curdling or becoming grainy?
Use freshly shredded cheese for best melting. Avoid cooking on high and don’t let the cooked dish sit on ‘keep warm’ for too long.
Conclusion
Crockpot Chicken and Broccoli Mac and Cheese is every bit as comforting and flavorful as it sounds—creamy, cheesy, loaded with juicy chicken, and packed with nutrients from fresh broccoli. Not only is it simple, affordable, and family-approved, but it’s also a set-it-and-forget-it meal that’s perfect for busy days or lazy weekends. Whether you’re looking for an easy crowd-pleaser, meal prep favorite, or a cozy twist on a classic, this crockpot recipe is bound to be on your regular dinner rotation. Give it a try and let it warm your table and your heart!
Crockpot Chicken and Broccoli Mac and Cheese
Equipment
- Crockpot
- Large Pot
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breast, cut into cubes
- 5 cups Fresh broccoli florets
- 8 ounces Shell pasta or elbow macaroni
- 8 ounces Cheddar cheese, shredded
- 4 ounces Cream cheese
- 1.5 cups Whole milk
- 0.5 cup Chicken broth
- 1 packet Ranch seasoning
- 1 tablespoon Minced garlic
- 1 teaspoon Dry mustard powder
Instructions
- Lightly spray your crockpot with cooking spray to prevent sticking.
- Add the cubed chicken, broccoli florets, Ranch seasoning, chicken broth, and minced garlic to the crockpot. Stir gently to combine.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the broccoli is fork-tender.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for just 3 minutes—it should still be quite firm. Drain well.
- Add the partially cooked pasta, shredded cheddar cheese, cream cheese, whole milk, and dry mustard powder to the crockpot with the chicken and broccoli.
- Stir everything together until combined and the cheeses begin to melt into the sauce.
- Cover and continue cooking on low for one additional hour, stirring once or twice, until the cheese is completely melted and the pasta is tender and deliciously creamy.
- Spoon the Crockpot Chicken and Broccoli Mac and Cheese into bowls and serve immediately for maximum comfort and flavor!