Crockpot Chicken and Broccoli Mac and Cheese
A slow cooker dinner of chicken, broccoli, and shell pasta in a creamy cheddar and cream cheese sauce.
Equipment
- 6 quart crockpot
- Large pot
- Colander
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast cut into cubes
- 5 cup broccoli florets
- 8 oz shell pasta or elbow macaroni
- 8 oz shredded cheddar cheese
- 4 oz cream cheese cubed
- 1 cup whole milk plus 1/2 cup more
- ½ cup low sodium chicken broth
- 1 packet ranch dressing mix 1 oz
- 1 tbsp minced garlic
- 1 tsp dry mustard powder
Instructions
Cooking
- Load. Spray a 6 quart crockpot and add the chicken, broccoli, ranch mix, broth, and garlic.
- Cook. Cover and cook on low about 3 hours until the chicken is 165 degrees F.
- Pasta. Boil the pasta for 3 minutes and drain well.
- Combine. Stir the pasta, cheddar, cream cheese, milk, and mustard powder into the crockpot.
- Finish. Cook on low 1 more hour, stirring once or twice, until creamy.
- Serve. Stir and serve hot.
Notes
Substitutions: Use mozzarella or pepper jack for the cheddar and frozen broccoli for fresh.
Tips: Boil the pasta for only 3 minutes so it stays firm in the crockpot.
Storage: Refrigerate for 3 to 4 days and reheat until it reaches 165 degrees F.