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Crockpot Honey Pepper Chicken Mac and Cheese Recipe

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4.5 from 6 reviews

This flavorful Crockpot Honey Pepper Chicken Mac and Cheese combines tender, shredded chicken thighs marinated in a sweet and peppery honey-soy sauce with creamy, cheesy macaroni. Perfect for an easy, comforting meal that cooks slowly to meld all the delicious flavors together.

Ingredients

Chicken and Marinade

  • 2 pounds boneless, skinless chicken thighs
  • 1 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional)

Macaroni and Cheese

  • 8 ounces elbow macaroni
  • 4 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup cream cheese, cubed
  • 1/2 cup milk
  • Salt, to taste
  • Chopped green onions, for garnish

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and red pepper flakes if using, until fully combined to create the flavorful marinade.
  2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl and turn them to coat thoroughly in the marinade, ensuring each piece is well covered.
  3. Cook Chicken in Crockpot: Transfer the chicken along with all of the marinade into the crockpot, spreading the chicken evenly. Pour 4 cups of chicken broth over the chicken. Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until the chicken is very tender and easily shredded.
  4. Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Set the shredded chicken aside and keep warm.
  5. Cook the Macaroni: Add the elbow macaroni directly into the crockpot with the remaining cooking liquid (do not drain). Stir gently to help submerge the pasta. Cover and cook on HIGH for 35 minutes, stirring halfway through, until the pasta is tender but not mushy.
  6. Add Cheeses and Milk: Stir in the shredded sharp cheddar cheese, cubed cream cheese, and milk into the crockpot. Mix until the cheeses melt fully and the sauce becomes smooth and creamy.
  7. Combine Chicken and Season: Return the shredded chicken to the crockpot and gently stir it into the cheesy macaroni mixture. Taste and add salt as needed to enhance the flavor.
  8. Serve and Garnish: Serve the honey pepper chicken mac and cheese hot, topped with chopped green onions for a fresh, peppery finish.

Notes

  • For extra spice, increase the amount of red pepper flakes or add a dash of cayenne pepper.
  • You can substitute chicken thighs with boneless, skinless chicken breasts but thighs stay more tender during slow cooking.
  • If you prefer a thicker mac and cheese, reduce the amount of chicken broth slightly.
  • Use sharp cheddar for a bolder cheese flavor; mild cheddar can be used for a subtler taste.
  • Stir halfway through cooking the pasta to prevent it from sticking to the bottom of the crockpot.
  • If you don’t have a crockpot, this recipe can be adapted for slow cooking on the stove using a covered pot on low heat.

Find it online: https://freshfromkitchen.com/crockpot-honey-pepper-chicken-mac-and-cheese-recipe/