• 1 lb. Ground Beef, 85% Lean
  • 1 Green Pepper, chopped
  • 1/2 Yellow Onion, chopped
  • salt & pepper, to taste
  • 2 - 14.5 oz cans Diced Tomatoes
  • 6 oz. Tomato Paste
  • 1 Envelope, Crock-Pot® Original Chili Seasoning Mix
  • 15 oz. Pinto Beans
  • 1 Can of Yellow Corn, drained
  • 2 T. tapioca, instant
  • Your favorite macaroni & cheese, prepared (I like Velveeta Shells & Cheese)

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Slow Cooker Chili Mac and Cheese is also a kiddo favorite! I enjoy the cheesy noodles, and the blend of the delicious spices. YUM!

  1. Place onion and green pepper in a large skillet over medium-high heat.  Saute until onions are almost translucent.
  2. Add beef to skillet.  Add salt & pepper and cook until just no longer pink.
  3. Drain cooked meat and veggie mixture on a paper towel-lined plate to remove grease.
  4. Place meat and veggie mixture in a 5-Quart slow cooker.
  5. Add tomatoes, tomato paste, chili packet, beans, corn, and tapioca to the slow cooker.
  6. Store well to combine.
  7. Cover and cook on Low for 6 to 8 hours.
  8. Stir prepared Mac & Cheese into the chili mixture in the slow cooker.
  9. Turn heat to warm and serve right from the slow cooker.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Nutrition facts include optional ingredients:
Slow Cooker Chili Mac and Cheese

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