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Crockpot BBQ chicken mac and cheese with shredded chicken and pasta shells
Katie

Crockpot BBQ Chicken Mac and Cheese

This crockpot BBQ chicken mac and cheese is smoky, creamy, and loaded with tender shredded chicken, pasta shells, and two melted cheeses — all made with almost zero effort in the slow cooker.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts 2 large or 3 medium; chicken thighs work great too for extra tenderness
  • 1 bottle barbecue sauce full bottle (about 18 oz); smoky or honey BBQ both work well
  • 12 oz pasta shells cooked to al dente and drained before adding
  • 1 cup shredded cheddar cheese freshly shredded for smoothest melt; sharp cheddar preferred
  • 1 cup shredded mozzarella cheese freshly shredded; adds stretch and creaminess
  • 1 cup heavy cream do not substitute with milk; heavy cream prevents the sauce from breaking
  • 2 tbsp butter unsalted preferred
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • paprika to taste; smoked paprika adds extra depth

Equipment

  • Slow Cooker / Crockpot (6-quart)
  • Large pot (for boiling pasta)
  • Two forks (for shredding chicken)
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Place the chicken breasts into the bottom of the slow cooker and spread them out evenly. Season generously on top with salt, black pepper, garlic powder, onion powder, and paprika.
  2. Pour the entire bottle of barbecue sauce over the chicken, making sure it is fully coated on all sides.
  3. Cover and cook on HIGH for 2 to 3 hours, until the chicken is fully cooked through and pulls apart easily with two forks. Internal temperature should reach 165°F (74°C).
  4. Using two forks, shred the chicken directly in the slow cooker and stir it into the barbecue sauce until fully combined.
  5. Add the cooked and drained pasta shells to the crockpot and stir until every piece is evenly coated in the BBQ chicken mixture.
  6. Add the butter, pour in the heavy cream, and add the shredded cheddar and mozzarella cheeses. Stir gently to combine everything together.
  7. Place the lid back on and let the mixture sit for 3 to 5 minutes until the cheeses are fully melted. Give everything one final stir until the sauce is smooth and creamy.
  8. Serve warm straight from the crockpot and enjoy.

Notes

Use freshly shredded cheese. Pre-shredded bagged cheese contains anti-caking agents that make the sauce grainy. Shred your cheddar and mozzarella fresh for the smoothest, creamiest result.
Cook pasta to al dente. Pull the pasta shells out about 1 minute before the package says — slightly underdone is perfect since they'll continue absorbing sauce once added to the crockpot.
If the sauce is too watery after shredding, remove the lid and cook on HIGH for an additional 10 to 15 minutes before adding the pasta. Some chicken releases more moisture depending on the size and brand of BBQ sauce used.
Reheat leftovers right. Add a splash of heavy cream or a tablespoon of butter before microwaving and stir halfway through. This brings the creaminess back without making the dish watery.
Make-ahead tip: Cook and shred the BBQ chicken up to 24 hours in advance. Refrigerate overnight, then reheat in the crockpot the next day before adding freshly cooked pasta, cream, and cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will thicken significantly when cold — this is normal. A splash of cream when reheating brings it right back to saucy.