Crock Pot Mac-N-Cheese With Chicken and Veggies

“A veggie filled, chicken version of mac-n-cheese.”
6hrs 15mins

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup (low fat preferred (fat free falls apart in this recipe)
  • 1 (10 1/2 ounce) can cheese soup
  • 1 (10 1/2 ounce) can cream of onion soup (low fat preferred, can be replaced with cream of celery or chicken if preferred)
  • 1 lb chicken breast
  • 8 ounces sour cream (low fat is preferred)
  • 1 lb pasta, any shape
  • 16 ounces frozen vegetables (we prefer cauliflower but any can be used, broccolli blends work well also)


  1. I n crockpot mix the soups together. place chicken in soup mixture, making sure they are well covered.
  2. Cook in crock pot for 6-8 hours. Chicken will fall apart when done.
  3. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off.
  4. Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at same time. Drain.
  5. Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded.
  6. May add shredded cheese on top to serve, or a dollop of sour cream if desired.
  7. Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
  8. *********The nutritional information will be lower if using low fat/low sodium varieties of the soups. I did not have the nutritionals on hand to enter into the system the low fat values, so I had to go with the ones preloaded. ************.
  9. Number of Servings: 8.

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