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.
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 MacaroniServings: 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.
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.
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.
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.
Taste and adjust the seasoning with a little more salt if needed. Replace the lid and let everything sit on WARM or LOW for another 10–15 minutes to let the flavors settle and the sauce thicken slightly around the macaroni.
Give the chicken and macaroni a good final stir, then spoon into bowls and serve hot. This is best enjoyed right away while the pasta is soft and the sauce is creamy.
Variations & Tips
For picky eaters, keep the base recipe as-is and set out simple toppings like shredded cheese, a sprinkle of black pepper, or crushed crackers so everyone can dress up their own bowl. If your family likes a creamier texture, stir in 1/2 cup of milk or a small splash of cream at the end of cooking and let it warm through for a few minutes. To sneak in some veggies, add 1–2 cups of frozen peas and carrots or mixed vegetables during the last 30–45 minutes of cooking so they soften without turning mushy. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry, or use a mix of two different cans for a slightly deeper flavor. If your chicken breasts are very large and thick, cut them in half before adding to the slow cooker so they cook more evenly with the pasta. For a little extra flavor without adding more ingredients, season the chicken lightly with black pepper or a pinch of garlic powder before you add the macaroni. Leftovers reheat well with a splash of water or broth to loosen the sauce; just warm gently on the stove or in the microwave, stirring halfway so the macaroni doesn’t dry out.
