• 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!

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

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