Skip to Content
Menu

Slow-Cooker Chipotle Chicken Macaroni and Cheese

  • Jump to Recipe
  • Save
Tablespoon Kitchens
Updated Apr 18, 2018
  • Save
  • Share
  • Jump to Recipe
Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.

More About This Recipe

  • We call this slow-cooker mac and cheese “the adult version” of mac and cheese. It’s just as cheesy (if not more!) than the classic, but it brings the heat to the table with pepper Jack cheese, poblano chiles and chipotle chiles. We don’t want to take things too far, but if you are all about the spice, sneak a few jalapenos into the slow cooker. Need less heat? Feel free to use bell peppers instead of the chiles and you can use Monterey Jack or Colby Jack cheese instead. And if this recipe intrigues you but you’d like a vegetarian version, skip the rotisserie chicken and load up on veggies instead. Customize this pasta dish however you see fit or find another pasta recipe that fits your tastebuds.

Slow-Cooker Chipotle Chicken Macaroni and Cheese

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Servings 8
  • Ingredients 13
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 3 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1/4 cup butter, melted
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 package (16 oz) penne pasta
  • 4 cups shredded pepper Jack cheese (16 oz)
  • 8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
  • 1 medium poblano chile, chopped
  • 3 cups shredded deli rotisserie chicken
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 2 tablespoons butter
  • 2/3 cup Progresso™ plain panko crispy bread crumbs

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
  • Step 
    2
    When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
  • Step 
    3
    Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.

Nutrition

830 Calories
42g Total Fat
47g Protein
65g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
830
Calories from Fat
380
Total Fat
42g
65%
Saturated Fat
24g
122%
Trans Fat
1 1/2g
Cholesterol
165mg
54%
Sodium
1550mg
64%
Potassium
600mg
17%
Total Carbohydrate
65g
22%
Dietary Fiber
3g
12%
Sugars
14g
Protein
47g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
70%
70%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

  • Trademarks referred to herein are the properties of their respective owners.
© 2025 ®/TM General Mills All Rights Reserved