I kept seeing “marry-me” recipes everywhere, and I’ll admit I was curious if they actually live up to the name.
Most of them follow the same idea…creamy, rich, a little bit indulgent, and hard to mess up. So I took that flavor base and turned it into something more practical for everyday cooking.
This marry-me mac and chicken thighs can be that too. It’s loaded with cheese, sun-dried tomatoes, and a creamy sauce that cooks low and slow while you go about your day.
The chicken thighs keep it tender and flavorful, and the pasta soaks up everything as it cooks. It’s a full meal in one pot, with barely any hands-on time, and it’s the kind of dish that feels a bit more special without adding extra work.
Why You’ll Love This Recipe
This recipe takes a different approach compared to most mac and chicken dishes you’ll find online. Instead of cooking everything separately, it all goes into the slow cooker together.
The pasta cooks right in the sauce, and the chicken thighs stay tender as everything slowly comes together. It keeps things simple and cuts down on extra steps.
Using chicken thighs instead of chicken breast also makes a big difference. They have more flavor and don’t dry out as easily, which means you don’t have to worry about overcooking.
By the time everything is done, the chicken is soft, juicy, and blends right into the creamy pasta.
The flavor is another reason this one stands out. The combination of sun-dried tomatoes, cheddar, cream cheese, and thyme gives it a richer, deeper taste than a basic mac and cheese.
It’s still comforting and familiar, but with a little more going on.
The sauce itself is built to be reliable. With ingredients like evaporated milk, butter, and cream of chicken soup, it turns out smooth and creamy without needing any special technique.
Everything melts together as it cooks, so you end up with a thick, velvety finish.
Ingredients You’ll Need
- 1 pound uncooked medium shell pasta
- 3 cups shredded sharp cheddar cheese
- ¾ cup sun-dried tomatoes (julienned, drained if oil-packed)
- 1 (10.75 oz) can cream of chicken soup
- 1 (12 oz) can evaporated milk
- 1 cup whole milk
- ⅓ cup unsalted butter, cut into pieces
- 3 oz cream cheese
- 2 tablespoons sun-dried tomato paste
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½–2 cups cooked or raw chicken thighs (about 3–4 thighs)
- Fresh thyme, for garnish (optional)
How to Make Mac and Chicken Thighs in a Slow Cooker
Prepare your chicken. If you’re using raw chicken thighs, lightly season them with salt and pepper. You can add them directly to the slow cooker, or cook them ahead and shred or dice the meat.
In a 6–7 quart slow cooker, add the cream of chicken soup, evaporated milk, whole milk, butter, and cream cheese. Stir until everything is mostly smooth and combined.
Add the sun-dried tomato paste, fresh thyme, salt, and black pepper. Mix again so the seasoning is evenly distributed.
Pour in the uncooked pasta, shredded cheddar cheese, sun-dried tomatoes, and chicken thighs. Gently stir everything together so the pasta is coated and the ingredients are spread evenly. If the mixture looks a bit dry, add up to ½ cup more milk.
Cover and cook on low for about 5 hours, or on high for 3–4 hours. Check toward the end to make sure the pasta is tender and the chicken is fully cooked.
About 20–30 minutes before serving, give everything a good stir. If you want it extra cheesy, mix in an additional handful of cheddar at this point.
Once the pasta is tender and the sauce is creamy, serve hot. Sprinkle a little fresh thyme on top if you like.
FAQ
Can I use chicken breast instead of thighs?
Yes, but chicken thighs work better here. They stay more tender and don’t dry out as easily during the long cook time.
Do I need to cook the pasta first?
No. The pasta goes in uncooked and cooks right in the sauce as the dish simmers in the slow cooker.
Can I use pre-cooked chicken?
You can. Just add it in with the other ingredients. Since it’s already cooked, it will simply heat through and absorb some of the sauce.
What if the sauce is too thick?
Stir in a splash of milk toward the end of cooking until it reaches the consistency you like.
What if the sauce is too thin?
Add a bit more shredded cheese or a couple of tablespoons of cream cheese and let it sit for a few minutes to thicken.
Can I make this ahead of time?
Yes. You can cook it earlier in the day and keep it on the warm setting, or reheat it later with a little milk to loosen the sauce.
How long do leftovers last?
Store leftovers in the fridge for up to 3 days. Reheat gently and add a little milk if needed to bring back the creamy texture.
Can I freeze it?
It’s not the best for freezing. The pasta can soften too much, and the sauce may separate after thawing.