Slow Cooker Cheesy Chili Mac
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Prep Time
15 mins
-
Cook Time
8 hrs
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Pasta Cook Time
10 mins
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Total Time
8 hrs 25 mins
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Servings
6
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Calories
543 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Cheesy Chili Mac
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This crockpot chili mac is the perfect fusion dish that's great as a hearty and cozy winter meal. It's total comfort food and one of the easiest slow cooker recipes to make.
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Ingredients
- 1 pound lean ground beef pork, sausage, turkey, or chicken
- 1 small onion chopped
- 2 ribs celery chopped
- 2 tablespoons garlic minced
- 1 ounce can canned diced tomatoes with liquid
- 1 ounce can red kidney beans or chickpeas, rinsed and drained
- 1 ounce can corn rinsed and drained
- 2 teaspoons dried thyme leaves
- 1 teaspoon black pepper or cayenne
- 1 teaspoon salt
- 2-3 tablespoons chili powder to taste
- 2 tablespoons brown sugar packed
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups cooked pasta of your choice
- 2 cups cheddar shredded
- cooking spray
Toppings
- hot sauce
- thinly sliced green onion
- shredded cheese
- sour cream
Instructions
- Turn slow cooker up to high and coat with cooking spray.
- Crumble your ground meat all over the bottom of the slow cooker.
- Sprinkle your dry seasonings evenly over the top of the crumbled ground meat.
- Pour in the canned tomatoes over top of the seasoning.
- Add onions, celery, garlic, kidney beans, corn, chick peas, thyme, salt, pepper, chili powder, thyme, brown sugar and Worcestershire sauce to a large bowl and combine well. Pour this mixture over your ground meat and seasonings.
- Cover and turn slow cooker down to low for 7-8 hours.
- Remove lid and stir chili well with a wooden spoon. Add the 2 cups of shredded cheddar cheese and stir until well melted and creamy.
- Boil water and make pasta according to package directions. Rinse and drain.
- Make pasta according to package directions. Ideally, mix with chili as you are serving.
- Serve with green onions, shredded cheese and sour cream if desired. Enjoy!
Notes
- Don't overcook the pasta. This may cause it to end up too mushy when combined with the chili mixture. Leave the pasta a teeny bit undercooked, then add it to the Crockpot, and let it cook in there with the chili.
- Shred from the block: While pre-shredded cheese is super convenient, I highly recommend shredding the cheese from a block to get the best flavor.
- Ground meat: If you use a less lean (fattier) type of ground meat such as pork or sausage, I recommend browning it ahead of time so you can drain off the excess fat.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
59g
(20%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
1048mg
(44%)
Potassium
1224mg
(35%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
1689IU
(34%)
Vitamin C
22mg
(24%)
Calcium
376mg
(38%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 1048mg | 44% |
| Potassium | 1224mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 1689IU | 34% |
| Vitamin C | 22mg | 24% |
| Calcium | 376mg | 38% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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