Crockpot Parmesan Garlic Chicken Mac and Cheese is a creamy dinner my family asks for on busy weeknights. You just set the slow cooker and let it work. I remember my grandma always saying that the best meals are the ones that simmer while you get to sit and enjoy your family.
Growing up in the Midwest, Sunday afternoons on the farm were filled with the rich smell of slow cooked meats and creamy cheeses. When I first combined our family love for flavorful chicken with a classic creamy macaroni base in my slow cooker, it brought me right back to that cozy farmhouse kitchen. The savory garlic aroma fills the house just like those old fashioned Sunday dinners. Your kitchen is about to smell incredible.
What Makes This Crockpot Parmesan Garlic Chicken Mac and Cheese So Special
In my kitchen, I am always looking for ways to make weeknight dinners feel like a Sunday gathering. This slow cooked comfort food brings together two family favorites into one manageable dish.
- Uses accessible ingredients you likely have in your fridge right now
- Delivers consistent results even for picky eaters
- Frees up your oven and stove for sides on busy evenings
- Creates a creamy texture without making a roux on the stove
- Reheats beautifully, making it a solid make ahead lunch option
Key Players in This Recipe
1 lb chicken breast provides a lean base that
absorbs the savory Parmesan garlic flavors as it cooks low and
slow.
Buffalo Wild Wings Parmesan Garlic Sauce is the secret
shortcut here. I always choose this specific sauce because it packs
a tangy garlic kick without needing to chop
fresh garlic.
8 oz elbow macaroni noodles hold onto the creamy
cheese sauce, and boiling them for just 3 minutes is my trick to
prevent mushy pasta.
2 1/2 cups Colby Jack cheese melts into a smooth
sauce. In my kitchen, I prefer freshly shredding a block myself
because pre shredded cheese does not yield that same creamy
consistency.
8 oz cream cheese acts as the glue that gives this
Crockpot Parmesan Garlic Chicken Mac and Cheese its
rich texture.
How to Make Crockpot Parmesan Garlic Chicken Mac and Cheese Step by Step
Step 1. Betty always starts by spraying the slow cooker and
adding the chicken breast seasoned with salt, pepper, paprika, and
garlic powder.
Step 2. Pour just enough Parmesan Garlic sauce over the chicken to
cover it, as I have learned that using the whole bottle right away
can make it too overwhelming.
Step 3. Cook on low for about 4 hours, and remember that the key I
discovered is ensuring the chicken reaches exactly 165 degrees for
safe, tender meat.
Step 4. Through trial and error, I learned to chop the cooked
chicken into small bite sized pieces rather than shredding it, as
my family prefers the texture.
Step 5. Boil your macaroni noodles on the stove for exactly 3
minutes and drain them, which leaves them underdone so they finish
perfectly in the crockpot.
Step 6. Add the partially cooked noodles, whole milk, freshly
shredded Colby Jack cheese, and cream cheese directly to the slow
cooker with the chicken.
Step 7. Stir everything together and let it cook on low for about
an hour. I have found that stirring it a few times during this hour
helps the cheese melt evenly without scorching.
Step 8. Finish by topping the dish with a sprinkle of Parmesan
cheese and fresh parsley for a farm fresh presentation.
Making the Most of Leftovers
I typically store leftover Crockpot Parmesan Garlic Chicken Mac and Cheese in an airtight glass container right on the refrigerator shelf, where it stays fresh for up to four days. The creamy sauce might thicken up as it sits, but that just means the flavors have had more time to meld together. While I do not usually freeze cream based pasta dishes because the texture can change, you can freeze portions if needed. Betty’s freezing method works well because she seals the cooled mac and cheese tightly in freezer safe bags, squeezing out all the excess air, and it will keep for up to two months. For the best texture, I reheat individual portions in the microwave with a tiny splash of milk stirred in to loosen the cheese sauce. If you have a larger batch, warming it gently on the stove over low heat while stirring constantly brings that original slow cooked creaminess right back to life.
Perfect Partners for Crockpot Parmesan Garlic Chicken Mac and Cheese
- Warm buttery Perfect Parmesan Garlic Bread to soak up any extra creamy sauce on your plate
- Steamed Easy Honey Glazed Carrots and Green Beans for a pop of vibrant color and a slight crunch
- Crispy Garlic Parmesan Brussels Sprouts for a complementary roasted flavor
- Roasted Autumn Vegetables with Balsamic Glaze to round out a hearty dinner plate
FAQs
I recommend using whatever brand you have on hand, though Buffalo Wild Wings offers a uniquely tangy flavor that my family really enjoys.
To prevent this issue of mushy pasta, boiling the noodles for just 3 minutes leaves them firm enough to absorb the sauce without turning to paste in the slow cooker.
Many home cooks find success with sharp cheddar or mozzarella if they are out of Colby Jack, though the melt might be slightly different.
Crockpot Parmesan Garlic Chicken Mac and Cheese
Ingredients
Equipment
Method
-
Add chicken, salt, pepper, paprika, and garlic powder to a slow cooker. Add just enough of the Parmesan Garlic sauce to cover the chicken.
-
Cook on low for about 4 hours or until the chicken reaches 165 degrees. Shred or chop up chicken and add it back to the crockpot. Add a little bit more Parmesan garlic sauce to the chicken if desired.
-
Boil macaroni in a pot of water for about 3 minutes and drain. This will not fully cook the pasta.
-
In the crock pot combine the chicken with macaroni, milk, Colby Jack cheese, and cream cheese. Stir everything together and cook on low for about an hour (stir at least a few times during this hour).
-
Top with Parmesan cheese and parsley. Enjoy!
