Creamy, comforting, and absolutely crowd-pleasing, this Crockpot Chicken and Broccoli Mac and Cheese is the kind of meal that melts stress away and leaves everyone asking for seconds. Imagine tender chicken, bright broccoli, and gooey cheddar-coated pasta all slow-cooked to perfection — minimal hands-on time, maximum cozy flavor. Fun fact: many families make mac and cheese for celebrations because it’s universally loved — and this crockpot twist keeps it warm and ready for guests. If you love easy weeknight dinners, you’ll appreciate the simplicity and time savings here. For another hearty comfort option, check out this cheesy bacon mac and cheese that’s great for bacon lovers. Give this recipe a try and watch it become a family favorite.
What is Crockpot Chicken and Broccoli Mac and Cheese?
What’s in a name? Crockpot Chicken and Broccoli Mac and Cheese is exactly what it sounds like — chicken, broccoli, and macaroni bundled into one slow-cooked, cheesy pot. Curious who invented it? Maybe a multitasking parent who wanted dinner hot and ready without the fuss. Who knew slow-cooking could make pasta so silky? And remember the classic saying: “the way to a man’s heart is through his stomach.” Want to know why it’s such a winner? Grab your crockpot and try it — you’ll see why this comfort classic sticks around.
Why You’ll Love This
This recipe is irresistible for three big reasons:
- Comfort in every bite: Rich, creamy cheese coats the pasta and chicken, while broccoli adds vibrant color and texture. The mouthfeel is dreamy — velvety sauce, tender chicken, and just-soft pasta.
- Budget-friendly: Making a big pot at home stretches inexpensive ingredients into multiple servings, feeding a family for far less than takeout. Using pantry staples like pasta, cheddar, and a simple Ranch packet keeps costs down.
- Flavor boosters: The Ranch seasoning and dry mustard powder give the sauce a subtle tang and depth, while cream cheese adds velvety richness. Top with a little extra cheddar or crunchy breadcrumbs for contrast.
If you liked our other slow-cooked comfort recipes, you might also enjoy exploring more options by the same author: author recipes and tips. Ready to cozy up with a bowl? Let’s cook.
How to Make
Quick Overview
This recipe shines because it’s straightforward and forgiving. Prep takes just minutes — add ingredients, set the crockpot, and relax. The texture balances creamy sauce with tender chunks of chicken and slightly crisp broccoli. Standout elements include the luscious creamy sauce from cheddar and cream cheese, and the Ranch seasoning that gives a familiar homestyle flavor. Prep time is about 15 minutes, cooking time is 4–5 hours on low, and total time roughly 4.5–5 hours including parboiling.
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
5 cups fresh broccoli florets, washed and trimmed
8 ounces shell pasta or elbow macaroni (about 2 cups), uncooked
8 ounces cheddar cheese, shredded, divided (reserve 1/2 cup for topping if desired)
4 ounces cream cheese, room temperature and cut into cubes
1 1/2 cups whole milk, room temperature
1/2 cup chicken broth
1 packet Ranch seasoning (1 ounce)
1 tablespoon minced garlic (fresh or jarred)
1 teaspoon dry mustard powder
Directions
- Prep the Crockpot: Lightly spray your crockpot with cooking spray. Add cubed chicken, broccoli florets, Ranch seasoning, chicken broth, and minced garlic. Make sure chicken pieces are spread out for even cooking.
- First Cook: Cover and cook on low for 3–4 hours, until the chicken is cooked through and the broccoli is tender. Check at the 3-hour mark to avoid overcooking the broccoli.
- Parboil the Pasta: Meanwhile, bring a pot of salted water to a boil. Add the pasta and boil for just 3 minutes — you want it undercooked so it finishes cooking in the crockpot. Drain and quickly rinse with cool water to stop cooking.
- Add Cheese & Pasta: Add the parboiled pasta, shredded cheddar (reserve a little for topping if you like), cream cheese, whole milk, and dry mustard powder to the crockpot with the chicken and broccoli. Stir gently to combine and melt the cream cheese into the milk.
- Final Cook: Stir everything well. Cover and cook on low for 1 additional hour, stirring occasionally, until the cheese is completely melted and the pasta is tender but not mushy. If the mixture looks too thick, stir in a splash more milk or chicken broth.
- Serve: Spoon into bowls and enjoy creamy, cheesy comfort food! Garnish with a little extra shredded cheddar, chopped parsley, or a sprinkle of black pepper.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Garlic bread or warm dinner rolls for sopping up sauce.
- Roasted carrots or a simple cucumber salad for extra freshness.
- For drinks, iced tea or a bright white wine like Sauvignon Blanc pairs nicely.
Top Tips for Perfecting
- Ingredient substitutions: Use half-and-half instead of whole milk for a richer sauce, or swap part of the cheddar for Monterey Jack for milder flavor.
- Timing adjustments: If your crockpot runs hot, reduce the first cook to 2.5–3 hours to keep broccoli from getting too soft.
- Flavor enhancements: Stir in a teaspoon of smoked paprika or a pinch of cayenne for a hint of warmth. Freshly grated cheddar melts more smoothly than pre-shredded (it usually contains anti-caking agents).
- Common mistakes to avoid: Don’t overcook the pasta in the initial boil — it should be al dente and finish in the crockpot. Avoid lifting the lid too often during slow-cooking, which lets heat escape.
- Texture tip: If the sauce seems loose after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the crockpot, and cook on high for 10–15 minutes to thicken.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Stir well before reheating.
- Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: pasta texture may soften slightly after freezing.
- Reheating: Reheat gently on the stove over low heat with a splash of milk or broth, stirring frequently. Alternatively, microwave single servings in 30-second bursts, stirring in between, until heated through.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, but add frozen broccoli during the last hour of cooking to avoid excess water and mushy texture. Thawing and draining first helps.
What if I don’t have a Ranch seasoning packet?
Substitute 1 tablespoon dry ranch mix homemade (dill, garlic powder, onion powder, salt, pepper) or use a teaspoon each of dried dill and garlic powder plus a pinch of salt.
Can I make this recipe in an Instant Pot instead?
Yes — use a quick-release method after pressure-cooking the chicken first and adding pasta with enough liquid, then finishing with the cheese. Adjust timing carefully so pasta doesn’t overcook.
Is this recipe kid-friendly?
Absolutely. The creamy cheese and tender chicken make it a kid favorite. Reduce or omit mustard powder for very young palates.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts creamier. Pre-shredded cheese often includes anti-caking agents that can affect texture.
Conclusion
This Crockpot Chicken and Broccoli Mac and Cheese is a weeknight hero — effortless to assemble, budget-friendly, and decadently creamy. It’s perfect for busy families, potlucks, or anytime you want comforting food without fuss. If you’re curious about another take on this family favorite, check out this version at Crockpot Chicken Broccoli Mac and Cheese – Cooking in the Midwest. For a faster pressure-cooker spin, see this helpful guide: Instant Pot Broccoli Chicken Mac and Cheese – 365 Days of Slow …. Give it a try, invite someone you love, and enjoy a bowl of warm, cheesy happiness.
Crockpot Chicken and Broccoli Mac and Cheese
Equipment
- Crockpot
- Pot
Ingredients
Ingredients
- 1 pound boneless, skinless chicken breast cut into 1-inch cubes
- 5 cups fresh broccoli florets washed and trimmed
- 8 ounces shell pasta or elbow macaroni uncooked (about 2 cups)
- 8 ounces cheddar cheese shredded, divided (reserve 1/2 cup for topping if desired)
- 4 ounces cream cheese room temperature and cut into cubes
- 1.5 cups whole milk room temperature
- 1/2 cup chicken broth
- 1 packet Ranch seasoning (1 ounce)
- 1 tablespoon minced garlic (fresh or jarred)
- 1 teaspoon dry mustard powder
Instructions
- Prep the Crockpot: Lightly spray your crockpot with cooking spray. Add cubed chicken, broccoli florets, Ranch seasoning, chicken broth, and minced garlic. Make sure chicken pieces are spread out for even cooking.
- First Cook: Cover and cook on low for 3–4 hours, until the chicken is cooked through and the broccoli is tender. Check at the 3-hour mark to avoid overcooking the broccoli.
- Parboil the Pasta: Meanwhile, bring a pot of salted water to a boil. Add the pasta and boil for just 3 minutes — you want it undercooked so it finishes cooking in the crockpot. Drain and quickly rinse with cool water to stop cooking.
- Add Cheese & Pasta: Add the parboiled pasta, shredded cheddar (reserve a little for topping if you like), cream cheese, whole milk, and dry mustard powder to the crockpot with the chicken and broccoli. Stir gently to combine and melt the cream cheese into the milk.
- Final Cook: Stir everything well. Cover and cook on low for 1 additional hour, stirring occasionally, until the cheese is completely melted and the pasta is tender but not mushy. If the mixture looks too thick, stir in a splash more milk or chicken broth.
- Serve: Spoon into bowls and enjoy creamy, cheesy comfort food! Garnish with a little extra shredded cheddar, chopped parsley, or a sprinkle of black pepper.