Slow Cooker Honey Pepper Chicken with 4 Cheese Mac
This comforting dish combines tender, slow cooked honey pepper chicken with a rich and creamy four cheese macaroni base, topped with crispy crumbled bacon and fresh parsley for a decadent, satisfying meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 slices thick-cut bacon
- 2 cups all purpose flour seasoned flour mix
- 1 lb chicken tenders trimmed
- 2 cups buttermilk
- ¾ cup honey
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 3 tablespoon soy sauce
- 1 lemon juiced
- 4 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper or less, to taste
- 4 tablespoon butter
- 3 cloves garlic minced
- 1 Anaheim pepper diced
- 3 tablespoon all purpose flour for cheese sauce
- 2 cups heavy cream
- ½ cup Parmesan cheese grated
- ¾ cup Mozzarella cheese shredded
- ½ cup Romano cheese shredded
- ½ cup Asiago cheese shredded
- ¼ teaspoon dried basil
- 1 box dried cavatappi pasta or similar short cut
- fresh parsley for garnish
Instructions
Instructions
- Cook the bacon in a skillet till crisp, drain on paper towels, and crumble when cool.
- Mix your seasoned flour with spices and set aside.
- Dip chicken tenders in buttermilk and coat with seasoned flour, shaking off excess.
- Brown the coated chicken in a skillet with oil over medium-high heat until just seared.
- Transfer browned chicken to slow cooker and pour over honey pepper sauce. Mix to coat well.
- Cover and cook on low for 4–6 hours until chicken is tender.
- In saucepan, melt butter with garlic and diced pepper. Stir in flour, then whisk in cream.
- Add cheeses one at a time, stirring until smooth. Season with basil and pepper.
- Cook cavatappi pasta until al dente. Drain and toss with cheese sauce.
- Plate pasta, top with honey pepper chicken, crumbled bacon, and parsley.
Notes
Refrigerate leftovers in airtight containers and consume within 3-4 days. Can also be frozen for later use. Reheat gently to preserve cheese sauce texture.