Description
Slow Cooker Chili Mac is the ultimate comfort-food dinner for busy nights when you want something warm, filling, and satisfying without hovering over the stove. This easy crockpot recipe combines tender elbow macaroni, seasoned ground beef, hearty beans, and a rich tomato-based chili sauce—all cooked together in one pot for maximum flavor and minimal effort.
As the chili slow-cooks, the flavors deepen and blend beautifully, creating a thick, cozy meal that wraps around every bite of pasta. Finished with your favorite toppings like shredded cheese or sour cream, this dish is comforting, budget-friendly, and guaranteed to please the whole family.
Who Is This Recipe For?
This slow cooker chili mac recipe is perfect for:
- Busy families needing a hands-off dinner
- Home cooks who love dump-and-go meals
- Budget-conscious households
- Meal preppers looking for easy reheatable meals
- Anyone craving classic comfort food with minimal cleanup
Why It’s Great
- One-pot slow cooker recipe
- No need to boil pasta separately
- Affordable, pantry-friendly ingredients
- Kid-approved and adult-loved
- Easily customizable with toppings
- Tastes even better the next day
Ingredients
The Base
- 1 pound very lean ground beef
- 1 small onion, chopped
- 4 cloves garlic, minced
The Chili
- 1 (30 oz) can chili beans in chili sauce (or two 15–16 oz cans)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
The Pasta
- 8 oz elbow macaroni, uncooked
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Green onions
- Corn chips or crackers
- Jalapeños
- Hot sauce
Kitchen Equipment Needed
- 6-quart slow cooker
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
- Build the Chili Base
Add the ground beef directly to the slow cooker, breaking it into chunks. Stir in the onion, garlic, chili beans, crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Mix gently to combine. - Slow Cook
Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours, until the beef is fully cooked and the chili is rich and flavorful. - Add the Macaroni
About 15–20 minutes before serving, stir in the uncooked elbow macaroni. Cover and continue cooking until the pasta is tender. - Serve
Stir well, taste for seasoning, and serve hot with your favorite toppings.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 2 months.
- Reheating: Warm on the stovetop or microwave. Add a splash of broth if needed.
FAQ
Do I need to brown the ground beef first?
No. The beef cooks fully in the slow cooker, making this a true dump-and-go recipe.
Will the pasta get mushy?
As long as it’s added near the end, the pasta stays tender and holds its shape.
Can I make it spicier?
Yes. Add extra chili powder, cayenne, jalapeños, or hot sauce to taste.
Can I use a different pasta?
Short pasta shapes like shells or rotini work well, but avoid very thin noodles.
Conclusion
Slow Cooker Chili Mac is the kind of meal that feels like home—warm, hearty, and incredibly comforting. With simple ingredients, one pot, and almost no effort, this recipe delivers bold flavor and satisfying texture every time. Whether you’re feeding a hungry family, planning meals ahead, or just craving a cozy dinner, this chili mac is a reliable classic you’ll keep coming back to.
