This slow cooker 5-ingredient Depression-era chicken and macaroni is the kind of recipe I lean on when the day gets away from me and I still want to put something warm and filling on the table. It’s inspired by the make-do meals our grandparents stretched through hard times—simple pantry staples, no fancy steps, and everything cooked together in one pot.
You literally dump dry elbow macaroni right beside raw chicken breasts, add just three more basic ingredients, and let the slow cooker turn it into a cozy, creamy dish that tastes like it took a lot more effort than it really did.
Slow cooker chicken and macaroni served in a rustic bowl
Slow cooker chicken and macaroni served in a rustic bowl
Serve this chicken and macaroni straight from the slow cooker with a simple side of frozen peas or mixed vegetables, steamed or microwaved while the pasta finishes softening. A green salad with a basic vinaigrette or ranch dressing adds some crunch and freshness, and a slice of buttered bread or toast helps scoop up the creamy sauce.
If you want to stretch it for a crowd, add a bowl of applesauce or sliced fresh fruit on the table—kids especially love having something sweet and cool alongside this comforting, stick-to-your-ribs meal.
Slow Cooker 5-Ingredient Depression Era Chicken and Macaroni
Servings: 4
Ingredients
1 1/2 cups dry elbow macaroni
1 1/2 pounds boneless skinless chicken breasts (about 3–4 small breasts)
2 cans (10.5 ounces each) condensed cream of chicken soup
2 cups low-sodium chicken broth
1 teaspoon salt (or to taste)
Directions
Lightly grease the inside of your slow cooker crock with a bit of oil or nonstick spray to help keep the macaroni from sticking. Set the crock into the base on a stable surface, like your kitchen counter.
Greased slow cooker crock ready for ingredients
Greased slow cooker crock ready for ingredients
Place the raw chicken breasts in a single layer on one side or down the center of the slow cooker. They can touch, but try not to stack them on top of each other so they cook evenly.
Pour the dry elbow macaroni into the slow cooker right beside the raw chicken breasts, keeping it mostly on its own side. It’s okay if a few pieces fall in between or under the chicken—this is a true dump-and-go meal and doesn’t need to look perfect.
Chicken breasts and dry macaroni arranged in a slow cooker
Chicken breasts and dry macaroni arranged in a slow cooker
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and salt until fairly smooth. This mixture will look a bit thin now, but it will thicken as it cooks with the pasta starch.
Pour the soup and broth mixture evenly over the chicken and macaroni, making sure the pasta is mostly submerged in liquid. Use the back of a spoon to gently press any dry macaroni down into the liquid if needed, but don’t worry if a few pieces are peeking out.
Creamy soup mixture being poured over chicken and pasta
Creamy soup mixture being poured over chicken and pasta
Cover the slow cooker with the lid. Cook on LOW for 4–5 hours, or on HIGH for about 2 1/2–3 hours, until the chicken is cooked through and the macaroni is tender. Avoid lifting the lid during the first few hours so the pasta can cook properly.
About 30 minutes before serving, open the lid and use two forks to shred the chicken breasts right in the slow cooker, stirring them into the macaroni and sauce. If the mixture seems too thick at this point, you can stir in a splash of extra broth or water, 2–4 tablespoons at a time, until it reaches the creamy consistency you like.
