Marry Me Chicken Crockpot Mac and Cheese Recipe

Inspired by the beloved creamy chicken dinner, this recipe channels those same rich, tangy, and savory flavors into the ultimate crockpot food. Tender pasta shells are bathed in a luscious, velvety cheese sauce infused with sun-dried tomatoes, thyme, and just the right kick of red pepper for warmth. The shells catch the sauce so every spoonful is creamy and cheesy. 

Unlike most homemade mac and cheese recipes, this one is built for ease with no roux, and everything comes together in a slow cooker. Although you set it and forget it until it’s done, the result tastes as if you’ve been tending it all afternoon.

The magic starts with a mix of evaporated milk, cream of chicken soup, and cream cheese, which creates a stable, ultra-smooth sauce that never curdles in the slow cooker. Sharp white cheddar brings the classic bite of mac and cheese, while sun-dried tomatoes add the “marry me” effect and pops of tang. The sun-dried-tomato paste also amps up the umami and deepens the color of the sauce. 

Ideal for family dinners, potlucks, or cozy nights in, this dish checks all the boxes for simplicity. It reheats beautifully and just add a splash of milk to revive the creaminess and silky texture. Whether you’re feeding a crowd or indulging in a weeknight treat, this one-pot wonder is guaranteed to make anyone fall in love at first bite.

Why doesn’t this mac and cheese need a roux?

This mac and cheese doesn’t need a roux because the ingredients naturally thicken and stabilize the sauce. The condensed cream of chicken soup contains starches that gelatinize as it heats, taking the place of the roux’s thickening function. The evaporated milk also adds heat stability as the mac and cheese cooks in the slow cooker. Cream cheese contributes emulsifiers that keep the cheese smooth and prevent it from breaking, while the pasta releases starch as it finishes cooking, creating a glossy, cohesive sauce.

Substitutes for white cheddar cheese

For mac and cheese, use cheeses that melt smoothly without getting oily or stringy. The closest substitute for white Cheddar in both flavor and melt is Colby or Colby-Jack, thanks to their mild, slightly tangy, flavor. Monterey Jack is another good option, though a touch slightly sweeter. Young Gouda or Havarti also melt beautifully and have gentle, nutty notes. To mimic the sharpness of Cheddar, use a blend of Jack with provolone or young Asiago. No matter the cheese, shred the cheese by hand, as packaged pre-shredded cheese often contains anti-caking agents that can hinder even melting. 

Notes from the Food & Wine Test Kitchen

• The cream of chicken soup gives the “Marry Me Chicken” effect and acts as a stabilizer to prevent the dairy from breaking.
• The mac and cheese will thicken when it’s removed from the slow cooker; add a splash of milk if needed to maintain a creamy consistency.
• Stir in spinach to add vegetables.

This recipe was developed by Jasmine Smith; the text was written by Andee Gosnell.