Crockpot Chicken and Broccoli Mac and Cheese
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.
Servings: 6 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk or broth, stirring frequently.