Ingredients:3–4 chicken breasts2 cups elbow macaroni3 cups chicken broth1 cup milk1 cup shredded cheddar cheese2 tbsp butter2 cloves garlic, minced1 tsp paprika½ tsp black pepper½ tsp salt½ tsp Italian seasoning½ cup heavy cream (optional, for extra creaminess)Fresh parsley for garnishInstructions:Season the chicken breasts with salt, pepper, paprika and Italian seasoning.Place the chicken in the slow cooker.Add the uncooked macaroni around the chicken.Pour in the chicken broth and milk, then add the garlic and butter.Cover and cook on LOW for 3–4 hours, or until the chicken is fully cooked.Remove the chicken and slice or shred it.Stir the macaroni, add the cheddar and heavy cream, and mix until creamy.Return the chicken to the pot and cook for another 5–10 minutes until the cheese melts.Garnish with parsley and serve hot. 😋✨ Tip: If the pasta looks dry while cooking, add a little warm broth or milk.
Slow Cooker Creamy Chicken Mac and Cheese
