Crockpot Chicken and Broccoli Mac and Cheese
A comforting, cheesy meal featuring tender chicken, bright green broccoli, gooey melted cheese, and perfectly cooked pasta in a creamy sauce.
Servings: 6 servings
Equipment
- Crockpot
- Large Pot
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breast, cut into cubes
- 5 cups Fresh broccoli florets
- 8 ounces Shell pasta or elbow macaroni
- 8 ounces Cheddar cheese, shredded
- 4 ounces Cream cheese
- 1.5 cups Whole milk
- 0.5 cup Chicken broth
- 1 packet Ranch seasoning
- 1 tablespoon Minced garlic
- 1 teaspoon Dry mustard powder
Instructions
- Lightly spray your crockpot with cooking spray to prevent sticking.
- Add the cubed chicken, broccoli florets, Ranch seasoning, chicken broth, and minced garlic to the crockpot. Stir gently to combine.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the broccoli is fork-tender.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for just 3 minutes—it should still be quite firm. Drain well.
- Add the partially cooked pasta, shredded cheddar cheese, cream cheese, whole milk, and dry mustard powder to the crockpot with the chicken and broccoli.
- Stir everything together until combined and the cheeses begin to melt into the sauce.
- Cover and continue cooking on low for one additional hour, stirring once or twice, until the cheese is completely melted and the pasta is tender and deliciously creamy.
- Spoon the Crockpot Chicken and Broccoli Mac and Cheese into bowls and serve immediately for maximum comfort and flavor!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a splash of milk if needed.