Slow Cooker Chili Mac – Easy, Cheesy, and Crowd-Pleasing

Slow Cooker Chili Mac is the comfort food your busy weeknight dreams are made of. Imagine all the bold, cozy flavors of classic chili meeting the creamy indulgence of mac and cheese—then letting your slow cooker do most of the heavy lifting. Whether you’re feeding a hungry family after soccer practice or craving a hearty bowl of happiness on a chilly evening, this dish checks every box. Packed with ground turkey, beans, spices, pasta, and a gooey cheese sauce, Slow Cooker Chili Mac is hearty enough to stand on its own but versatile enough to become a household favorite.

Table of Contents

What is Slow Cooker Chili Mac?

Slow Cooker Chili Mac is exactly what it sounds like: a marriage between traditional chili and mac and cheese, all made convenient in your trusty crockpot. The chili base is simmered low and slow with beans, tomatoes, and spices to develop that rich, slightly smoky flavor we all love. Then, elbow pasta and a creamy homemade cheese sauce are stirred in, transforming the dish into something that’s both cozy and crave-worthy. It’s the kind of recipe that feels like two comfort classics had a delicious baby—perfect for when you can’t choose between chili night or pasta night.

Reasons to Try Slow Cooker Chili Mac

Why should this recipe make your must-cook list? First, it’s a true crowd-pleaser—kids love the cheesy pasta, while adults enjoy the bold chili spices. Second, it’s budget-friendly and stretches easily to feed a family or a group of friends. Third, it’s versatile—you can swap proteins, change up the cheese, or even make it vegetarian if needed (check out my Vegetarian Chili Mac recipe for a lighter option). Finally, it’s perfect for busy nights: toss everything in the slow cooker, let it simmer, then finish it off with pasta and cheese. Dinner done, stress-free.

Ingredients Needed to Make Slow Cooker Chili Mac

When it comes to Slow Cooker Chili Mac, the magic really happens when simple pantry staples come together into something hearty and comforting. Let’s break down everything you’ll need for this recipe so you can shop with confidence and know exactly why each ingredient matters.

For the Chili Base:

• Ground Turkey (1 pound): Lean, flavorful, and a lighter option than beef. It keeps this dish hearty without being too heavy. You can absolutely swap for ground beef or even chicken if that’s what your family prefers. For another lighter take, check out my White Cheddar Apple Chicken Chili.
• Kidney Beans (15 oz can, drained and rinsed): These beans add fiber and protein, making the chili base satisfying and balanced. Rinsing helps cut the extra sodium from the can.
• Diced Tomatoes (28 oz can): They create a chunky, tangy backdrop that gives this Slow Cooker Chili Mac its signature chili flavor. Fire-roasted tomatoes can add a smoky twist.
• Tomato Sauce (15 oz can): Smooth and rich, this pulls everything together into a thick, savory base.
• Spices: A mix of chili powder, ancho chili powder, and chipotle chili powder gives layers of warmth—mild, smoky, and a touch spicy. Add cumin for earthiness, garlic powder and onion powder for depth, and a little dried cilantro for freshness. This seasoning mix is what takes it from “meh” to “wow.”

For the Pasta:

• Elbow Noodles (12 oz): Classic elbow pasta soaks up the chili flavors while holding its shape. Be sure to cook until al dente before adding to the slow cooker to avoid mushy noodles. If you want to change it up, rotini or shells work just as well.

For the Cheese Sauce:

• Butter (2 tablespoons): The base of a roux, which thickens your cheese sauce into that dreamy, creamy texture.
• Flour (2 tablespoons): Whisked with butter to make the roux, ensuring your sauce isn’t grainy.
• Milk (1 ½ cups): Whole milk is best for richness, but 2% works fine. Warm it slightly before adding for a smoother sauce.
• Shredded Cheese (1 cup, colby jack or cheddar jack): Freshly shredded cheese melts beautifully compared to pre-shredded, which often has anti-caking agents. Sharp cheddar can be used if you like a stronger flavor.

Instructions to Make Slow Cooker Chili Mac

Making Slow Cooker Chili Mac is all about layering flavors and letting your slow cooker do the heavy lifting. Follow these step-by-step directions, and you’ll have a hearty, cheesy dinner that feels like it took hours—but without the stress.

Step 1: Brown the Ground Turkey

Start by heating a large skillet over medium-high heat. Add the ground turkey and cook until it’s no longer pink, breaking it apart with a wooden spoon as it browns. This step locks in flavor and prevents the meat from clumping in the slow cooker. If you’re using a multi-cooker, you can do this directly in the crock insert to save on dishes. Want a richer flavor? Swap in ground beef or try a combo of turkey and sausage.

Step 2: Build the Chili Base

Once your turkey is cooked, transfer it into your slow cooker. Add the drained kidney beans, diced tomatoes, tomato sauce, and all of the spices: chili powder, ancho chili powder, chipotle chili powder, cumin, garlic powder, onion powder, and dried cilantro. Give everything a good stir so the seasoning coats every bite. Cover with the lid and set the cooker to low for 6–8 hours or high for 3–4 hours. This slow simmering time allows the flavors to mingle and deepen, creating that comforting chili taste that makes Slow Cooker Chili Mac so irresistible.

Step 3: Cook the Pasta Separately

About 20 minutes before the chili base is done, bring a large pot of salted water to a boil. Add the elbow noodles and cook until al dente, following the package instructions. Drain the pasta thoroughly—any extra water will thin out your chili mac. Stir the noodles into the slow cooker, folding them into the rich chili base so every piece is coated in saucy goodness.

Step 4: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk until smooth, forming a roux. Slowly pour in the milk while whisking continuously, making sure the mixture stays silky without lumps. Let the sauce simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in the shredded colby jack or cheddar jack cheese until melted and velvety. This homemade cheese sauce is what transforms this dish from simple chili with pasta into a full-on comfort food experience.

Step 5: Combine Everything

Pour the cheese sauce into the slow cooker and stir until the chili, pasta, and sauce are fully combined. Put the lid back on and let everything rest on the “warm” setting for about 20 minutes. This gives the flavors time to meld and allows the sauce to thicken just enough to cling perfectly to the noodles.

Step 6: Serve and Enjoy

Ladle generous portions of Slow Cooker Chili Mac into bowls and top with your favorite garnishes. Think shredded cheese, a dollop of sour cream, diced onions, jalapeños, or even crushed tortilla chips for crunch. Pair it with cornbread or a crisp salad for a full meal. If you love cozy crockpot dinners like this, you might also enjoy my Crockpot Chicken Corn Soup—another slow cooker favorite for busy nights.

What to Serve with Slow Cooker Chili Mac

This dish is filling on its own, but a few sides can make it shine. Cornbread is a classic pairing—it’s perfect for scooping up every last bite. A crisp green salad with a tangy vinaigrette balances the richness nicely. If you’re feeding a crowd, consider setting out toppings like diced onions, jalapeños, sour cream, or crushed tortilla chips for a build-your-own-bowl vibe. And for another soup-night classic, check out my First Place Chili recipe or a lighter option like Southwest Chicken Soup.

Key Tips for Making Slow Cooker Chili Mac

• Don’t skip draining the pasta—it prevents excess water from thinning your chili mac.
• Use freshly shredded cheese for the smoothest sauce (pre-shredded often has anti-caking agents that affect melting).
• Want more heat? Add extra chipotle chili powder or a pinch of cayenne.
• If you need to make it ahead, keep the pasta separate until serving so it doesn’t get mushy.
• Leftovers taste even better the next day as the flavors deepen.

Storage and Reheating Tips Slow Cooker Chili Mac

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb some liquid, so add a splash of broth or milk when reheating to bring back the creamy texture. For longer storage, freeze portions without the pasta, then cook fresh noodles when reheating. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. Avoid overheating the cheese sauce, which can cause it to break.

FAQs

Can I use beef instead of turkey? Absolutely—ground beef works great, though it’ll be a little richer.
What cheese works best? Colby jack or cheddar jack are my favorites, but sharp cheddar adds a tangy kick.
Can I make this vegetarian? Yes—skip the turkey and add an extra can of beans or some hearty veggies.
How spicy is it? It has a mild kick. Adjust chili powders to taste.
Will the pasta get mushy? Not if you add it at the end and avoid overcooking.

Final Thoughts

Slow Cooker Chili Mac is the ultimate weeknight dinner hack—it’s hearty, comforting, and surprisingly easy. With just a little prep and your slow cooker doing the heavy lifting, you’ll have a dish that feels like a hug in a bowl. It’s flexible, family-friendly, and guaranteed to earn a spot in your regular rotation. Next time you’re torn between pasta night and chili night, let this recipe settle the score—it’s both, and it’s delicious.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print