dinner
Slow Cooker Chicken Mac and Cheese
Ingredients
1.5 pounds Frozen Chicken Breast Tenderloins
2 cups (15 ounces) cheddar cheese sauce
1 1/2 cups heavy cream
8 ounces elbow macaroni pasta
1 cup cooked vegetables like peas, broccoli, or red bell peppers (optional)
In this twist on mac and cheese, the chicken is slow cooked in a creamy cheddar sauce. Simply shred the chicken and toss with the prepared macaroni.
Directions
1. Combine the frozen chicken, cheese sauce, and heavy cream in a 4 or 6-quart slow cooker.
2. Cook on HIGH 3-4 hours or LOW for 6-8 hours.
3. About 30 minutes before the chicken is done, bring a medium pot of water to a boil. Cook the pasta according to the package instructions. Strain and toss with a small amount of cooking oil.
4. Use tongs or two forks to shred the chicken in the slow cooker into bite-sized pieces.
5. Add the pasta to the slow cooker and stir until the pasta is coated in the cheese sauce. Chef Tip: Before adding the pasta, toss in your cooked vegetables of choice.
| Calories | 410 |
| Protein | 23 |
| Total Fat | 26 |
| Cholesterol | 100 |
| Sodium | 650 |
| Total Carbohydrate | 23 |
