Description
This Slow Cooker Chicken Chili Mac is a hearty and comforting one-pot meal featuring tender chicken thighs or breasts simmered with beans, tomatoes, and spices, combined with macaroni noodles and sharp cheddar cheese for a cheesy, flavorful dish perfect for an easy weeknight dinner.
Ingredients
Scale
Meat
- 1 1/2 lb boneless, skinless chicken thighs or breasts
Liquids & Broth
- 4 cups chicken broth
- 1 (8 oz) can tomato sauce
Produce
- 1 medium onion, diced
Spices & Seasonings
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried parsley
Canned Goods
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15.5 oz) can Pinto Chili Beans, with juice
- 1 (15.5 oz) can Kidney Chili Beans, with juice
Pasta & Cheese
- 10 oz dry macaroni noodles
- 2 cups grated sharp cheddar cheese
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, chicken broth, diced onion, garlic powder, cumin, chili powder, salt, pepper, diced tomatoes, and both cans of beans (including their juice) into the slow cooker.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 4 to 6 hours until the chicken is tender and cooked through.
- Prepare Macaroni and Shred Chicken: Remove the chicken from the slow cooker and set it aside on a cutting board. Add the uncooked macaroni noodles and tomato sauce to the slow cooker. Shred or cut the chicken into bite-sized pieces and return it to the slow cooker.
- Finish Cooking Macaroni: Cover the slow cooker again and cook on high for an additional 30 minutes or until the macaroni noodles are tender.
- Add Cheese and Seasoning: Stir in the grated sharp cheddar cheese and dried parsley. Taste the chili mac and adjust seasoning with additional salt, pepper, chili powder, or cumin as desired.
- Serve: Mix everything well, serve hot, and enjoy your delicious slow cooker chicken chili mac!
Notes
- An easy one-pot recipe for cheesy chili mac made with tender bites of chicken and two kinds of beans.
- A perfect easy weeknight meal that requires minimal preparation and delivers big flavors.
- Using both pinto and kidney beans adds variety and texture to the dish.
- Sharp cheddar cheese complements the chili spices, giving the dish a rich, comforting flavor.
- Leftovers can be refrigerated and reheated the next day for convenience.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 481
- Sugar: 7 g
- Sodium: 1120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 85 mg
