Description
Craving a decadent, restaurant-quality dish that blends creamy comfort with a sweet-spicy kick? Look no further than Slow Cooker Creamy Honey Pepper Chicken Mac and Cheese Delight! This indulgent recipe features tender chicken breasts, elbow macaroni coated in a rich cheddar cheese sauce, and a sticky honey-pepper glaze that adds a perfect balance of sweet and spicy
Ingredients
Core Ingredients
-
Boneless, Skinless Chicken Breasts (1 lb, about 2 large breasts): Juicy and tender, the protein base.
-
Substitution: Chicken thighs (richer flavor), shredded rotisserie chicken (add at the end), or firm tofu for vegetarian (adjust cooking time).
-
-
Elbow Macaroni (8 oz, about 2 cups dry): Classic pasta shape for mac and cheese.
-
Substitution: Any short pasta (e.g., shells, penne), or gluten-free pasta for dietary needs.
-
-
Heavy Cream (1.5 cups): Creates a rich, velvety cheese sauce.
-
Substitution: Half-and-half, whole milk (thinner sauce), or coconut cream for dairy-free.
-
-
Sharp Cheddar Cheese (2 cups, shredded): Delivers bold, cheesy flavor.
-
Substitution: Mozzarella, gouda, pepper jack (for spice), or vegan cheddar.
-
-
Honey (2 tbsp): Adds sweetness to the glaze.
-
Substitution: Maple syrup or agave nectar.
-
-
Black Pepper (1 tsp, freshly cracked): Provides a spicy, aromatic kick.
-
Substitution: White pepper or a pinch of cayenne for extra heat.
-
-
Garlic Powder (1 tsp): Infuses savory warmth.
-
Substitution: 2 fresh garlic cloves, minced, or ½ tsp garlic salt (reduce added salt).
-
-
Olive Oil (1 tbsp): Used for searing chicken and building flavor.
-
Substitution: Vegetable oil, butter, or avocado oil.
-
-
Salt (1 tsp): Enhances all flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Black Pepper (½ tsp, for seasoning chicken): Adds mild heat.
-
Substitution: Cracked peppercorns or a pinch of red pepper flakes.
-
Optional Garnish
-
Fresh Parsley or Chives (chopped): Adds vibrant color and freshness.
-
Substitution: Green onions or no garnish.
-
Why They’re Important: The chicken provides a hearty protein, macaroni holds the creamy sauce, and cheddar and heavy cream create the indulgent base. The honey-pepper glaze adds a sweet-spicy contrast, while garlic and seasonings elevate the flavor. Garnishes add a fresh, polished finish.
Instructions
Step 1: Prepare the Chicken
-
Pat 1 lb boneless, skinless chicken breasts dry with paper towels. Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
-
Optional Sear: In a large skillet over medium-high heat, heat 1 tbsp olive oil. Sear the chicken for 3-4 minutes per side until golden brown (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be flavorful.)
-
Tip: Searing adds depth but isn’t necessary for the slow cooker. If searing, ensure the skillet is hot for a nice crust.
-
Step 2: Cook the Pasta
-
Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 1-2 minutes less than the package instructions (slightly under al dente, about 5-6 minutes).
-
Drain the pasta and rinse with cold water to stop cooking. Set aside.
-
Tip: Undercooking the pasta prevents it from becoming mushy in the slow cooker. Toss with a drizzle of olive oil to prevent sticking.
-
Step 3: Assemble in the Slow Cooker
-
Place the chicken breasts (seared or raw) in the slow cooker.
-
In a medium bowl, whisk together 1.5 cups heavy cream, ½ tsp garlic powder, and a pinch of salt and pepper. Pour over the chicken.
-
Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
Tip: If you skipped searing, add 1 tsp minced garlic or extra garlic powder to the cream mixture for flavor.
-
Step 4: Add Pasta and Cheese
-
Remove the chicken from the slow cooker and shred or slice into bite-sized pieces. Set aside.
-
Stir 2 cups shredded sharp cheddar cheese into the slow cooker with the warm cream, mixing until melted and smooth. If the sauce is too thick, add ¼ cup more cream or chicken broth.
-
Add the cooked pasta to the cheese sauce, stirring gently to coat evenly.
-
Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry and stir in before adding the pasta. For a thinner sauce, add a splash of milk or broth.
-
Step 5: Prepare the Honey Pepper Glaze
-
In a small bowl or saucepan, mix 2 tbsp honey with 1 tsp freshly cracked black pepper. For extra heat, add a pinch of red pepper flakes.
-
If using a saucepan, heat the mixture over low heat for 1-2 minutes until warmed and slightly runny, stirring constantly. Remove from heat.
-
Toss the shredded or sliced chicken with the honey-pepper glaze to coat evenly.
-
Tip: Adjust the pepper or honey to taste. For a stickier glaze, add an extra 1 tsp honey.
-
Step 6: Combine and Serve
-
Return the glazed chicken to the slow cooker, either stirring it into the mac and cheese or placing it on top for a layered presentation.
-
Serve hot, garnished with chopped fresh parsley or chives for a vibrant, fresh finish.
-
Optional Broil for Cheesy Crust: For a crispy cheese topping, transfer the mac and cheese (with or without chicken) to an oven-safe dish, sprinkle with an extra ¼ cup shredded cheese, and broil at 450°F (230°C) for 2-3 minutes until golden. Watch closely to avoid burning.
-
Tip: Serve in individual bowls for a restaurant-style presentation, ensuring each portion has a mix of cheesy pasta and glazed chicken.
-