Slow Cooker Smoky Cheddar & BBQ Chicken Mac and Cheese
BBQ Spot
15 minutes
120 minutes
751
Essential Tools
Large bowl
Chef knife or paring knife
Large skillet
Measuring spoons
Wooden spoon
5- to 6-quart slow cooker
Measuring cups
Cheese grater
Ingredients
- 1¼ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
- 2 tablespoons Loot N’ Booty BBQ Everything Rub (can be purchased on our products page)
- 1 tablespoon vegetable oil
- 2 cans (12 ounces each) evaporated milk
- 1 box (16 ounces) mini penne
- 1 package (8 ounces) mozzarella cheese, shredded
- 1 package (8 ounces) smoked Cheddar cheese, shredded
- ½ (8-ounce) package cream cheese
- 2 cups whole milk
- ¼ cup melted unsalted butter
- 2 green onions, thinly sliced
- ¼ cup Burnt Finger Smokey Kansas City BBQ sauce (optional)
Directions
- In a large bowl, toss the chicken and 1 tablespoon Everything Rub. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook 3 minutes or until browned, stirring frequently. Transfer chicken to the slow cooker.
- In the slow cooker, stir the remaining ingredients, except onions and BBQ sauce, if using. Cover the slow cooker and cook on high for 2 hours or until the sauce is thickened and pasta is tender, stirring occasionally. Serve mac and cheese garnished with onions along with BBQ sauce for drizzling, if desired. Makes about 10 cups.
