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Slow Cooker Chicken Chili Mac

Slow Cooker Chicken Chili Mac

  • Author: Christopher
  • Total Time: 5 hours 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Slow Cooker Chicken Chili Mac combines tender chicken, smoky turkey bacon, plant-based cheese, and bold chili spices to create a creamy, comforting one-pot meal. Perfect for cozy nights or busy days, this dish delivers a flavorful fusion of chili and mac and cheese with minimal effort.

Ingredients

Scale

Proteins

  • 2 boneless skinless chicken breasts
  • 4 slices smoked turkey bacon, chopped

Pasta & Dairy

  • 2 cups elbow macaroni
  • 1 1/2 cups shredded plant-based cheese (cheddar or mozzarella-style)

Vegetables & Beans

  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed

Seasonings & Liquids

  • 1 tablespoon chili powder (natural)
  • 1 teaspoon ground cumin (natural)
  • 1 teaspoon garlic powder (natural)
  • 1 teaspoon onion powder (natural)
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups vegetable broth

Other

  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Slow Cooker Base: Layer the bottom of your slow cooker with the fire-roasted diced tomatoes, vegetable broth, chili powder, cumin, garlic powder, onion powder, vegetarian Worcestershire sauce, apple cider vinegar, salt, and pepper. Stir gently to combine the spices evenly into the sauce base.
  2. Add Chicken and Smoked Turkey Bacon: Place the chicken breasts on top of the sauce mixture. Scatter the chopped smoked turkey bacon evenly over the chicken to infuse the dish with smoky flavor as it cooks.
  3. Cook on Low: Cover the slow cooker and set it to low heat for 5 to 6 hours. This slow cooking process allows the chicken to become tender and fully absorb the chili spices.
  4. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir it in for a full flavor blend.
  5. Add Pasta and Natural Gelling Agent: Stir in the elbow macaroni and natural gelling agent. Cover and cook on high for an additional 20 to 30 minutes until the pasta is tender and the sauce thickens to a creamy consistency.
  6. Stir in Plant-Based Cheese: Turn off the slow cooker heat. Fold in the shredded plant-based cheese until it melts, creating a rich, creamy layer throughout the chili mac.

Notes

  • Pre-cook smoked turkey bacon for extra crispiness and enhanced smoky flavor.
  • Use fresh chili powder and cumin for more vibrant taste.
  • Don’t omit the apple cider vinegar as it balances richness and brightens flavors.
  • Add pasta later in the cooking to prevent mushiness.
  • Stir gently when mixing shredded chicken and pasta to maintain good texture.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 30 minutes
  • Category: Main Course
  • Method: Slow cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 340
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 45mg

Keywords: slow cooker, chicken chili mac, plant-based cheese, smoky turkey bacon, comfort food, gluten free, creamy chili mac

Find it online: https://easyrecipeplanet.com/slow-cooker-chicken-chili-mac/