Description
This Crockpot White Chicken Chili Mac is a hearty and comforting one-pot meal that combines tender shredded chicken, white beans, corn, and diced tomatoes with green chilies, slow-cooked to perfection and finished with cheesy macaroni. Ideal for busy days, this easy slow-cooker recipe delivers rich chili flavors with a creamy, cheesy twist that’s perfect for family dinners.
Ingredients
Scale
Proteins & Beans
- 2 cups cooked chicken, shredded
- 1 can white beans, drained
Vegetables
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Seasonings
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Pasta & Cheese
- 2 cups macaroni pasta
- 1 cup cheddar cheese, shredded
Instructions
- Combine Base Ingredients: Add shredded chicken, drained white beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, chicken broth, chili powder, cumin, salt, and pepper directly into the crockpot.
- Slow Cook: Cook on low setting for 6 to 8 hours, or alternatively on high for 3 to 4 hours to allow flavors to meld and the chicken to become tender.
- Add Pasta: About 30 minutes before serving, stir in the macaroni pasta and continue cooking to ensure the pasta is fully cooked and tender.
- Incorporate Cheese: Just before serving, stir in the shredded cheddar cheese to add creaminess and richness to the chili mac.
- Serve and Enjoy: Ladle the hot white chicken chili mac into bowls and serve immediately while warm for a comforting meal.
Notes
- Use rotisserie chicken for a quicker prep time.
- Adjust chili powder according to your preferred spice level.
- You may substitute cheddar cheese with Monterey Jack or pepper jack for different flavor profiles.
- To make it gluten-free, substitute regular macaroni pasta with a gluten-free variety.
- Ensure pasta is fully cooked before serving to avoid a hard texture.
