Slow-Cooker BBQ Bacon Chicken Cheddar Penne Pasta
A hearty slow-cooker comfort dish combining tender penne pasta in a creamy cheese sauce with smoky barbecue flavors, crispy bacon, and rotisserie chicken. Perfect for busy weeknight dinners or feeding a crowd, this one-pot meal delivers rich, satisfying flavors with minimal hands-on time. The combination of sharp Cheddar and smooth Velveeta creates an ultra-creamy base, while golden panko breadcrumbs and reserved bacon add textural contrast. Barbecue sauce provides subtle smokiness without overwhelming the cheesy comfort food appeal.
Ingredients
- 3 cups whole milk
- 1 can (12 oz) evaporated milk
- ½ cup barbecue sauce
- ¼ cup butter, melted
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground red pepper (cayenne)
- 1 package (16 oz) uncooked penne pasta
- 4 cups shredded Cheddar cheese (16 oz)
- 8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
- 8 slices bacon, crisply cooked and crumbled
- 3 cups shredded deli rotisserie chicken
- 2 tablespoons butter
- ⅝ cup Progresso™ plain panko crispy bread crumbs
Instructions
- 1
Spray inside of slow cooker with cooking spray
- 2
Beat milk, evaporated milk, barbecue sauce, melted butter, salt, pepper and red pepper with whisk in slow cooker
- 3
Add pasta, Cheddar cheese and Velveeta cheese
- 4
Cover and cook on Low for 2 1/2 to 3 hours until pasta is cooked but not mushy
- 5
Reserve crumbled bacon
- 6
Increase to High heat setting and stir in chicken and remaining bacon
- 7
Sprinkle remaining Cheddar cheese on top
- 8
Cover and cook about 15 minutes until melted
- 9
Turn off slow cooker and let stand covered for 15 minutes
- 10
Heat butter in skillet over medium heat
- 11
Add bread crumbs and stir to coat
- 12
Cook and stir for 3 to 4 minutes until golden brown
- 13
Add reserved bacon to bread crumbs
- 14
Sprinkle crumb mixture over pasta and drizzle with remaining barbecue sauce
Tips
Don't skip the standing time after cooking - it allows the sauce to thicken and the pasta to absorb flavors without becoming mushy.
Cook bacon until very crispy before crumbling to ensure it maintains texture throughout the long cooking process.
Use rotisserie chicken for convenience, but remove skin and shred into bite-sized pieces for even distribution.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can assemble ingredients day before, refrigerate, then cook as directed adding 30 minutes
Serve immediately while cheese is melted and creamy
Common Mistakes
Don't overcook pasta or it becomes mushy - test at minimum time
Reserve bacon before final cooking to prevent burning during breadcrumb toasting
FAQ
Can I use regular milk instead of evaporated milk?
Yes, but the sauce will be thinner. Use heavy cream or reduce regular milk by half on stovetop first for similar richness.
What if my pasta seems too dry during cooking?
Add 1/4 cup hot water or milk and stir gently. The pasta absorbs liquid as it cooks.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with splash of milk to restore creaminess.