Ingredients
Equipment
Method
Step-by-Step Instructions
- Gather ingredients and add 2 cups of elbow macaroni and 1 pound of boneless, skinless chicken breasts to the slow cooker.
- Pour in 1 cup of BBQ sauce, 1 cup of whole milk, and 8 ounces of cream cheese, stirring gently to combine.
- Ensure the mixture does not exceed 1 inch from the top for even cooking.
- Cover and set the slow cooker on low for 3 hours, stirring occasionally.
- In the last 15 minutes, add 2 cups of shredded cheddar cheese to the mixture.
- For a crunchy topping, mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle on top.
- Serve warm, garnishing with fresh herbs if desired.
Nutrition
Notes
This Crockpot BBQ Chicken Mac is adaptable for various diets and can be served with a salad or garlic parmesan wedges.
