Why This Recipe Is a Keeper
Before we dive into the method, here is why this depression era chicken and macaroni will become a favorite.
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Only 5 ingredients. Simple and affordable.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Creamy and hearty. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves chicken and pasta.
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Budget-friendly. Chicken, macaroni, and soup are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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1 1/2 cups dry elbow macaroni
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1 1/2 pounds boneless skinless chicken breasts (about 3–4 small breasts)
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2 cans (10.5 ounces each) condensed cream of chicken soup
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2 cups low-sodium chicken broth
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1 teaspoon salt (or to taste)
Ingredient Notes
Macaroni: Use dry elbow macaroni.
Chicken: Use boneless skinless chicken breasts.
Cream of chicken soup: Creates the creamy sauce base.
Chicken broth: Adds moisture and flavor.
Salt: Seasons the dish.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker crock with oil or nonstick spray.
Step 2: Add the Chicken and Macaroni
Place the raw chicken breasts in a single layer in the slow cooker. Pour the dry elbow macaroni into the slow cooker beside the chicken.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of chicken soup, chicken broth, and salt until fairly smooth.
Step 4: Add the Sauce
Pour the soup mixture evenly over the chicken and macaroni, making sure the pasta is mostly submerged.
Step 5: Slow Cook
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and the macaroni is tender.
Step 6: Shred the Chicken
About 30 minutes before serving, use two forks to shred the chicken right in the slow cooker, stirring it into the macaroni and sauce.
Step 7: Adjust and Serve
Taste and adjust seasoning if needed. Let it sit on WARM for 10 to 15 minutes. Serve hot.
How to Serve Chicken and Macaroni
This creamy, hearty dish is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Crusty Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With Fresh Herbs: Sprinkle with parsley or chives.
With Extra Parmesan: Add Parmesan on top.
Variations & Tips
Make It with Chicken Thighs: Use boneless skinless chicken thighs.
Make It with Different Pasta: Use shells or rotini.
Make It with Different Soup: Use cream of mushroom or celery soup.
Make It with Herbs: Add thyme or parsley.
Make It with Garlic: Add minced garlic.
Make It with Onion: Add diced onion.
Make It with Mushrooms: Add sliced mushrooms.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free pasta and soup.
Pro Tips for Absolute Success
Do not lift the lid during cooking. This traps the heat and steam.
Shred the chicken before serving. This distributes the flavor.
Let the dish rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different meat?
Yes. Pork or chicken thighs can be used.
Can I use a different pasta?
Yes. Shells or rotini can be used.
Can I use a different soup?
Yes. Cream of mushroom or celery soup can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The sauce may separate.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The pasta did not absorb enough liquid. Let it rest.
Can I add more vegetables?
Yes. Add mushrooms or onions.
Can I use a different pan?
This recipe is designed for a slow cooker.
Can I use fresh pasta?
Yes. Reduce the cook time.
The Beauty of Depression Era Cooking
There is something deeply satisfying about a warm, creamy pasta dish that comes together with almost no effort. It is the kind of food that makes people happy. This chicken and macaroni is a celebration of all those things.
Keep chicken in your freezer. Keep pasta and soup in your pantry. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH
Rest Time: 10 to 15 minutes
Total Time: Approximately 4 to 5 hours
Yield: 4 servings