If you’re looking for a cozy, hearty meal that practically cooks itself, then you’re in for a treat. This Slow Cooker Chicken Chili Mac Recipe is one of my absolute favorites for busy evenings when I want big flavor with minimal effort. It’s cheesy, comforting, packed with protein, and has just the right kick of chili spices to keep things interesting. Trust me, once you try this, you’ll love how easy it is to throw together and come home to a warm, satisfying meal waiting for you.

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Why You’ll Love This Recipe

Effortless Flavor Boost: The slow cooker melds the spices and ingredients into a rich, hearty chili mac with minimal hands-on time.
Tender Chicken Every Time: Cooking the chicken low and slow guarantees juicy, shred-ready meat that’s perfect in every bite.
Kid and Crowd-Friendly: This recipe is a total winner with both kids and adults, making weeknight dinners or casual gatherings a breeze.
One-Pot Convenience: Using just your slow cooker means less cleanup — always a kitchen win!

The image shows a close-up of a soup filled with small elbow macaroni pasta, beans, and shredded pieces of light-colored meat in a thin reddish-orange broth. The soup also has small bits of red and green vegetables or herbs scattered throughout. The liquid looks smooth and slightly shiny, with the ingredients evenly mixed. The detailed texture of the pasta and beans contrasts with the soft meat and clear broth. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve carefully chosen ingredients here that balance each other perfectly—protein-packed chicken, hearty beans, and macaroni to soak up all that goodness. When you shop, look for fresh, quality ingredients, and I like to pick chicken thighs for extra tenderness, but breasts work great too.

Boneless, skinless chicken thighs or breasts: Thighs stay juicy longer, but breasts are lean and still work well.
Chicken broth: Adds depth of flavor and keeps everything moist during cooking.
Onion: Diced for mild sweetness that enhances the chili base.
Garlic powder: Offers a gentle garlic flavor without the chance of burning.
Cumin: Gives that smoky, earthy warmth essential in chili.
Chili powder: For that classic chili spice kick; adjust to your heat preference.
Salt and pepper: Enhance and balance all the flavors in the dish.
Petite diced tomatoes: Adds a fresh tomato flavor and a bit of acidity.
Pinto chili beans with juice: Creamy texture and mild flavor complement the kidney beans.
Kidney chili beans with juice: Firm, hearty beans that hold up well in cooking.
Dry macaroni noodles: Classic pasta shape that’s perfect for holding sauce and cheese.
Tomato sauce: Concentrates the tomato flavor, enriching the chili base.
Sharp cheddar cheese (grated): Melts smoothly to create that gooey, cheesy goodness everyone loves.
Dried parsley: Adds a subtle herbaceous note and bright color contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Slow Cooker Chicken Chili Mac Recipe is how easy it is to make it your own. Whether you want it spicier, lighter, or piled high with veggies, feel free to tweak it to match what you and your family enjoy.

Spicy Boost: When I want more heat, I add a diced jalapeño or a pinch of cayenne pepper right at the start, which wakes up the chili flavor nicely.
Veggie Upgrade: Sometimes I toss in diced bell peppers or even corn with the beans for extra color and texture—works great!
Cheese Swap: Mixing in Pepper Jack instead of cheddar gives a nice melty kick if you like a bit more zing.
Protein Swap: Tried ground turkey or beef instead of chicken — tasty but takes a bit less cooking time, so adjust accordingly.

How to Make Slow Cooker Chicken Chili Mac Recipe

Step 1: Layer the Base Ingredients

Start by adding your chicken to the slow cooker, then pour in the chicken broth. Toss in the diced onion, garlic powder, cumin, chili powder, salt, and pepper. Add the petite diced tomatoes and both cans of chili beans—with their juices included, because that’s where lots of flavor lives! I like to give everything a gentle stir to spread the spices around, but you don’t need to be too thorough here.

Step 2: Slow Cook Low and Slow

Cover the slow cooker and set it on low for 4 to 6 hours. I usually aim for about 5 hours, which gives the chicken plenty of time to soak up all those spices and become perfectly tender. You’ll want the chicken to be easy to shred with a fork when the time’s up — that’s your cue it’s ready for the next step.

Step 3: Shred, Stir, and Add Pasta

Remove the chicken from the slow cooker and place it on a cutting board. I usually shred it with two forks, but you can chop it if you prefer bite-sized pieces. Then add the dry macaroni noodles and tomato sauce straight into the slow cooker. Stir to mix the noodles evenly and nestle the chicken back in with everything.

Step 4: Finish on High and Melt Cheese

Cover the slow cooker again and crank it to high for about 30 more minutes, or until the macaroni is just tender. This step is crucial because it cooks the pasta perfectly without turning it mushy. When the noodles look just right, add in the grated sharp cheddar cheese and dried parsley, stirring until the cheese melts and everything looks glossy and irresistible. Give it a taste and adjust salt, pepper, chili powder, or cumin if you like—it really makes a difference to customize seasoning at the end.

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Pro Tips for Making Slow Cooker Chicken Chili Mac Recipe

Opt for Thighs: Chicken thighs stay juicy through hours of slow cooking—less drying out, more shreddable meat.
Don’t Skip the Bean Juices: The juice from the canned beans adds important flavor and moisture—mix it all in!
Add Cheese Last: To keep it creamy and melty, stir in cheese right before serving, not during the main cook.
Test Pasta Early: Check the macaroni at 20 minutes after adding—it can overcook quickly depending on your slow cooker’s heat.

How to Serve Slow Cooker Chicken Chili Mac Recipe

The image shows a close-up of a thick macaroni soup served in a white bowl. The soup has visible layers including small elbow macaroni pieces, light brown beans, chunks of red tomatoes, and scrambled yellow eggs all mixed in a slightly thick, orange-brown broth. The textures show a soft and hearty mix of pasta, beans, and vegetables with some herbs sprinkled inside. A black spoon is scooping up some of the soup, revealing the mix of all ingredients. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my chicken chili mac with a sprinkle of chopped fresh cilantro or green onions—they add a fresh, slightly crisp contrast to the creamy cheesy pasta. A dollop of sour cream or a few sliced jalapeño rings also bring a nice cool heat balance. Try a little extra shredded cheddar on top for presentation points (and yum!).

Side Dishes

This recipe is hearty enough to stand on its own, but I often serve it with a simple side salad dressed with a lemon vinaigrette to brighten things up. Garlic bread or corn muffins are also favorites in my house for soaking up every last bit of chili sauce.

Creative Ways to Present

Once, for a casual game day, I filled small ramekins with this chili mac and topped each with a crispy tortilla chip and a drizzle of hot sauce—it was a big hit! You could also try baking it with extra cheese on top in an ovenproof dish for a crunchy crust, turning it into a chili mac casserole.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so you’ll often find it tastes even better the next day. Just be sure to stir it well before reheating.

Freezing

This recipe freezes nicely. I portion it out into freezer-safe containers, leaving room for expansion. When you’re ready to enjoy again, thaw it overnight in the fridge and then reheat gently on the stove or in the microwave.

Reheating

When reheating, I recommend warming it over low heat on the stove, adding a splash of chicken broth or water if it feels too thick. This helps it regain that creamy texture without drying out. The microwave works too—just heat in shorter bursts, stirring in between.

FAQs

Can I use other types of pasta in this Slow Cooker Chicken Chili Mac Recipe?

Absolutely! While macaroni is traditional, small pasta shapes like elbows, shells, or even mini penne work well here. Just keep in mind cooking times may vary slightly, so keep an eye on the pasta in the last cooking stage.
Can I prepare this recipe in advance and freeze it?

Yes! This recipe freezes great. Prepare the chili mac up to the point before adding cheese, then freeze in meal-sized portions. Thaw thoroughly before finishing with cheese and reheating.
Is it possible to make this recipe spicy for heat lovers?

Definitely. Feel free to add diced jalapeños, a few dashes of hot sauce, or extra chili powder to amp up the heat. I usually add these at the beginning to let the spice develop fully.
What do I do if my slow cooker runs hot and pasta overcooks?

Great question! Check your pasta about 20 minutes after adding. If it’s nearly done, reduce heat to low or turn the slow cooker off and let residual heat finish cooking the noodles to avoid mushiness.

Final Thoughts

This Slow Cooker Chicken Chili Mac Recipe has become my go-to comfort food for busy days or when I want something satisfying without babysitting the stove. It’s flexible, forgiving, and full of flavors that everyone will rave about. I hope you enjoy making and eating this as much as my family does—it’s truly one of those meals that warms you from the inside out. So grab your slow cooker and give it a try; you might just find your new favorite weeknight dinner!

Slow Cooker Chicken Chili Mac Recipe

Why You’ll Love This Recipe

Ingredients You’ll Need

Variations