Ingredients
Main Ingredients
- 1 lb chicken breast, cut into cubes
- 1 packet Ranch seasoning
- 1/2 cup chicken broth
- 5 cups fresh broccoli florets
- 1 tbsp minced garlic
- 8 oz shell pasta or elbow macaroni noodles
- 1 1/2 cups whole milk
- 8 oz shredded cheddar cheese
- 4 oz cream cheese
- 1 tsp dry mustard seasoning
Instructions
- Prepare Chicken and Broccoli: Spray the crockpot with cooking spray to prevent sticking. Add the cubed chicken breast, Ranch seasoning, chicken broth, minced garlic, and fresh broccoli florets to the crockpot.
- First Slow Cook: Cook on low heat for about 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Parboil Pasta: While the chicken is cooking, bring a pot of water to a boil and boil the pasta for 3 minutes only. Drain the pasta well. This step is essential to avoid overcooking the pasta in the crockpot later.
- Add Dairy and Pasta: Once the chicken is cooked, add the parboiled pasta, whole milk, shredded cheddar cheese, cream cheese, and dry mustard seasoning into the crockpot.
- Final Cooking and Stirring: Stir all ingredients thoroughly and continue to cook on low for about an hour. Stir occasionally during this hour to mix the cheese evenly and prevent sticking.
- Adjust Consistency: If the mac and cheese seems too thick during the last hour of cooking, slowly add additional milk to reach your desired creamy consistency.
Notes
- Parboiling the pasta prevents it from becoming mushy during the slow cook.
- Stirring occasionally in the last hour helps keep the mixture creamy and prevents sticking.
- Add milk gradually in the last hour to adjust the sauce thickness according to preference.
- Ensure the chicken reaches a safe internal temperature of 165°F for food safety.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
