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Cheesy BBQ Chicken Mac and Cheese Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 8 ounces elbow macaroni, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 4 ounces cream cheese, cubed
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions for garnish

Instructions
 

  • Place the chicken breasts in the slow cooker and pour the BBQ sauce over them. Cover and cook on low for 6 hours until the chicken is tender.
  • Shred the chicken right in the slow cooker with two forks and stir it to coat evenly with the sauce.
  • Add the milk, cream cheese, garlic powder, salt, and pepper. Stir until the cream cheese melts into the mixture.
  • Mix in the cooked macaroni and 1.5 cups of the cheddar cheese until everything is well combined.
  • Sprinkle the remaining 0.5 cup of cheddar cheese over the top. Cover and cook on low for 30 more minutes until the cheese melts.
  • Top with the chopped green onions and serve warm.

Notes

If the mixture thickens too much after sitting, stir in a splash of milk before serving. The cream cheese keeps the sauce smooth, so avoid high heat which can make it separate. Leftovers reheat well in the microwave with a little extra milk stirred in to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl