CROCKPOT CHICKEN & BROCCOLI MAC AND CHEESE
🛒 What You’ll Need
- 1 lb Boneless, skinless chicken breast, cut into cubes 🍗
- 5 cups Fresh broccoli florets 🥦
- 8 oz Shell pasta or elbow macaroni 🐚
- 2 cups Shredded sharp cheddar cheese (or your favorite blend) 🧀
- 1 block (8 oz) Cream cheese, cubed 🥣
- 2 cups Whole milk 🥛
- 1 cup Chicken broth 🥣
- 1 tsp Garlic powder & 1 tsp Onion powder 🧄🧅
- Salt & Black pepper to taste 🧂
👩🍳 Instructions
- The Base: Place the cubed chicken, chicken broth, milk, cream cheese, and seasonings into your slow cooker. 🍗🥛🧄
- Slow Cook: Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until the chicken is cooked through and tender. ⏲️🔥
- Pasta & Veggies: Stir in your uncooked pasta and the fresh broccoli florets. 🥦🐚
- Note: If the mixture looks a bit dry, add another splash of milk or broth! 🥛
- The Final Stretch: Cover again and cook on HIGH for 20–30 minutes, or until the pasta is tender and the broccoli is bright green. ⏲️🥦✨
- Make it Cheesy: Stir in the shredded cheddar cheese until everything is silky, melted, and gooey. 🧀🤤🌀
- Serve: Give it one final stir to combine all that cheesy goodness and serve warm! 🍽️😋
🔥 Pro Tips:
- The Pasta Secret: Don’t overcook! Check the pasta at the 20-minute mark to ensure it stays “al dente” and doesn’t get mushy. 🐚🛡️
- Broccoli Hack: If you prefer your broccoli very soft, add it at the same time as the pasta. If you like it with a little “snap,” add it in the last 15 minutes! 🥦💎🎯
