Slow Cooker Chicken and Macaroni: An Old-Fashioned Comfort Food

When the day is busy and you still want a warm, filling dinner waiting at home, simple recipes can be a lifesaver. This slow cooker chicken and macaroni is inspired by the practical, make-do cooking associated with the Depression era, when inexpensive pantry staples were often turned into hearty family meals.

There is no complicated preparation here. Dry elbow macaroni, raw chicken breasts, condensed cream of chicken soup, chicken broth, and salt all go into the slow cooker. After several hours, they come together into a creamy, comforting meal that tastes far more involved than the preparation suggests.

It is the kind of dinner that works especially well for busy weeknights because most of the cooking happens without constant attention.

What You Need

Servings: 4

• 1 1/2 cups dry elbow macaroni
• 1 1/2 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
• 2 cans (10.5 ounces each) condensed cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 teaspoon salt, or to taste

How to Make It

1. Prepare the Slow Cooker

Lightly grease the inside of the slow cooker with a little oil or nonstick cooking spray. This helps reduce sticking, particularly around the pasta.

Place the slow cooker on a stable, heat-safe surface and make sure the insert is properly seated in its base.

2. Add the Chicken and Macaroni

Arrange the raw chicken breasts in a single layer inside the slow cooker. They can touch, but avoid stacking them so they cook as evenly as possible.

Pour the dry elbow macaroni into the cooker alongside the chicken. Don’t worry if a few pieces slip underneath or between the chicken breasts. This is meant to be a simple dump-and-go recipe, so everything doesn’t need to be arranged perfectly.

3. Make the Creamy Cooking Mixture

In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and salt until reasonably smooth.

The mixture will look fairly thin at this point, but the pasta starch will help thicken the sauce as everything cooks.

Pour the mixture evenly over the chicken and macaroni. Try to make sure most of the pasta is covered by the liquid. If necessary, gently press exposed macaroni down with the back of a spoon.

4. Let the Slow Cooker Do the Work

Cover the slow cooker with its lid and cook until the chicken is completely cooked and the macaroni is tender.

• LOW: 4–5 hours
• HIGH: approximately 2 1/2–3 hours

Try to keep the lid closed during cooking so heat and moisture remain inside the slow cooker.

Because slow cookers and chicken breasts can vary in size and cooking performance, verify that the chicken reaches a safe internal temperature before serving.

5. Shred the Chicken

About 30 minutes before serving, remove the lid and use two forks to shred the cooked chicken directly in the slow cooker.

Stir the shredded chicken into the macaroni and creamy sauce so that every spoonful contains a little of everything.

If the mixture has become thicker than you prefer, add 2–4 tablespoons of additional broth or water at a time, stirring after each addition until you reach the consistency you want.

6. Let Everything Come Together

Taste the dish and add a little more salt if necessary.

Replace the lid and allow the chicken and macaroni to sit on WARM or LOW for another 10–15 minutes. This gives the flavors a chance to settle while allowing the sauce to thicken slightly around the pasta.

Give everything one final stir before serving.

What to Serve With Chicken and Macaroni

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