Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 1 cup cream cheese, cubed
- 1 cup milk
- 1 teaspoon mustard (optional)
- 1/2 cup green onions, sliced (for garnish)
Instructions
- Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour in the BBQ sauce and chicken broth. Stir gently to coat the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and easily shredded.
- Remove the chicken and shred it with two forks. Return shredded chicken to the slow cooker and mix with the sauce.
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Add cooked macaroni, shredded cheddar, cream cheese, milk, and mustard (if using) to the slow cooker. Stir until cheese melts and mixture is well combined.
- Cover and cook on low for an additional 30 minutes, stirring occasionally, until creamy and heated through.
- Spoon into bowls and garnish with sliced green onions. Serve warm.
Notes
- Feel free to add your favorite spices or toppings to customize this dish!
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550