Crock Pot BBQ Chicken Mac and Cheese

Ingredients:

• 1 lb boneless, skinless chicken breasts

• 2 cups barbecue sauce (your favorite brand)

• 1 lb elbow macaroni (uncooked)

• 4 cups chicken broth

• 1 cup milk

• 2 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• ½ cup cream cheese, softened

• 2 tbsp butter

• Salt and black pepper, to taste

• Optional garnish: chopped parsley or green onions

Instructions:

1. Place chicken breasts in the bottom of the slow cooker and pour barbecue sauce over them.

2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.

3. Remove the chicken, shred it with two forks, and set aside.

4. Add uncooked macaroni, chicken broth, and butter to the slow cooker. Stir, cover, and cook on HIGH for 30–40 minutes, stirring occasionally, until pasta is al dente.

5. Stir in milk, cream cheese, cheddar, and mozzarella until melted and creamy.

6. Return shredded BBQ chicken to the slow cooker and mix well.

7. Season with salt and pepper to taste, then serve warm. Garnish with parsley or green onions if desired.