Description
This Slow Cooker Chicken Chili Mac is a comforting, hearty one-pot meal combining tender chicken, two types of beans, and macaroni noodles in a flavorful chili-spiced tomato sauce, finished with sharp cheddar cheese for a cheesy, satisfying dinner perfect for an easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or breasts
- 4 cups chicken broth
- 1 medium onion, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 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
- 10 oz dry macaroni noodles
- 1 (8 oz) can tomato sauce
- 2 cups grated sharp cheddar cheese
- 1 tsp dried parsley
Instructions
- Combine Ingredients in Slow Cooker: Add chicken thighs or breasts, chicken broth, diced onion, garlic powder, cumin, chili powder, salt, pepper, petite diced tomatoes, and both cans of chili beans with their juice to the slow cooker.
- Slow Cook on Low: Cover the slow cooker and cook on low heat for 4 to 6 hours to allow flavors to meld and chicken to become tender.
- Prepare Chicken and Add Macaroni: Carefully remove the cooked chicken from the slow cooker and transfer to a cutting board. Add the uncooked macaroni noodles and tomato sauce to the slow cooker.
- Shred Chicken and Return: Shred or cut the chicken into bite-size pieces and return the chicken to the slow cooker with the macaroni mixture.
- Cook on High to Tenderize Pasta: Cover and cook on high for another 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 mixture and adjust seasoning with additional salt, pepper, chili powder, and cumin if desired.
- Serve: Stir thoroughly, serve hot, and enjoy your cheesy, flavorful chicken chili mac!
Notes
- This recipe is a comforting one-pot meal combining classic chili flavors with pasta for a filling dish.
- Using boneless, skinless chicken thighs provides more tender, juicy meat but breasts can be substituted.
- Cooking low and slow ensures tender chicken and rich flavor development.
- Add cheese at the end to melt perfectly without overcooking.
- Adjust spice levels according to personal taste by varying chili powder and cumin.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
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: 7 g
- Protein: 38 g
- Cholesterol: 95 mg
