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Crockpot BBQ Chicken Mac and Cheese

Crockpot BBQ chicken mac and cheese with creamy cheddar-gouda sauce and tender shredded chicken simmered in smoky BBQ flavor. Slow-cooker method keeps the pasta coated and saucy, with green onion and extra BBQ drizzle for contrast.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
BBQ sauce
  • 1 cup BBQ sauce plus more for drizzling
chicken broth
  • 0.5 cup chicken broth
smoked paprika
  • 1 tsp smoked paprika
garlic powder
  • 1 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
black pepper
  • 0.25 tsp black pepper
cream cheese
  • 8 oz cream cheese cubed
sour cream
  • 1 cup sour cream
shredded sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
shredded Gouda cheese
  • 1 cup shredded Gouda cheese
elbow macaroni
  • 12 oz elbow macaroni cooked separately
sliced green onions
  • 1 sliced green onions for serving
extra BBQ sauce
  • 1 tbsp extra BBQ sauce for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken in the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker, making sure they sit in an even layer. The slow cooker should be ready to accept the sauce so the chicken can start heating right away.
  2. Mix together BBQ sauce, chicken broth, smoked paprika, garlic powder, onion powder, and black pepper in a bowl, then pour the mixture over the chicken. Spread the sauce so all pieces are covered.
  3. Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is very tender. The chicken should shred easily with light pressure and look opaque throughout.
Shred and build the cheesy BBQ sauce
  1. Remove the chicken from the slow cooker and shred with two forks. Shred until no large chunks remain.
  2. Stir cream cheese, sour cream, shredded sharp cheddar cheese, and shredded Gouda cheese into the slow cooker until melted and smooth. Keep stirring until the sauce turns creamy with no visible cheese lumps.
  3. Return the shredded chicken to the slow cooker and add the cooked elbow macaroni, then stir to coat in the cheesy BBQ sauce. Mix until every piece of macaroni looks slickly coated.
Serve
  1. Serve the crockpot BBQ chicken mac and cheese drizzled with extra BBQ sauce and topped with sliced green onions. Add the finishing drizzle right before serving for the clearest flavor and contrast.

Notes

Pro tip: cook the elbow macaroni separately and add it at the end so it stays firm and doesn’t turn mushy in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave with a splash of milk or broth to loosen the sauce. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the cheddar and Gouda for flavor.