Step 1: Slow Cook the Honey Pepper Chicken
Place the chicken thighs into your crockpot.
In a bowl, whisk together:
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Honey
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Soy sauce
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Black pepper
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Garlic powder
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Onion powder
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Red pepper flakes (if using)
Pour the mixture over the chicken, making sure it’s evenly coated.
Cover and cook:
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On LOW for 6–7 hours
or -
On HIGH for 3–4 hours
The chicken will become incredibly tender and infused with sweet and peppery flavor.
Step 2: Shred the Chicken
Once fully cooked, shred the chicken directly in the crockpot using two forks.
Stir it into the sauce so it absorbs all that delicious flavor.
If the sauce seems thin, let it cook uncovered for 10–15 minutes to thicken slightly.
Step 3: Cook the Macaroni
In a separate pot, bring chicken broth to a boil.
Add elbow macaroni and cook until al dente according to package directions.
Drain any excess liquid if necessary, but keep a little broth to help create a creamy texture.
Step 4: Make It Creamy
Reduce heat to low and stir in:
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Shredded sharp cheddar cheese
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Cubed cream cheese
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Milk
Stir continuously until the cheeses melt into a smooth, creamy sauce.
Season lightly with salt if needed.
Step 5: Assemble the Dish
Spoon the creamy mac and cheese into serving bowls.
Top generously with the shredded honey pepper chicken.
Drizzle a little extra sauce from the crockpot over the top for maximum flavor.
Garnish with chopped green onions for freshness and color.
Serve warm and enjoy every creamy, sweet, peppery bite.
⏱ Recipe Details
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Prep Time: 15 minutes
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Cook Time: 4–7 hours (depending on setting)
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Servings: 6–8
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Calories: Varies by portion size
Perfect for feeding a crowd or enjoying leftovers throughout the week.
💡 Tips for the Best Results