The flavors are insane! Plus, this is great recipe if you like freezer or meal prep friendly recipes :)
This recipe is perfect for busy weeknights or relaxed weekends. The slow cooker does most of the work, resulting in a deliciously cheesy mac and cheese with tender chicken and a touch of Tex-Mex flair from the queso blanco.
ADVERTISEMENT
Slow Cooker Queso Chicken Mac & Cheese
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 1 lb |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Garlic powder | 1 tsp |
| Chicken broth | 2 cups |
| Elbow macaroni (uncooked) | 8 oz |
| Sharp cheddar cheese, shredded | 2 cups |
| Mozzarella cheese, shredded | 1 cup |
| Queso blanco dip (store-bought or homemade) | 1 cup |
| Sour cream | 1/2 cup |
| Green onions, chopped | 1/4 cup |
| Fresh cilantro, chopped (optional) | 1/4 cup |
Instructions:
- Season the Chicken: Place the chicken breasts in your slow cooker and sprinkle them with salt, pepper, and garlic powder.
- Slow Cook the Chicken: Pour the chicken broth over the seasoned chicken. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks.
- Combine Everything: Add the uncooked elbow macaroni, shredded chicken, cheddar cheese, and mozzarella cheese back to the slow cooker.
- Add the Creamy Flavor: Stir in the queso blanco dip and sour cream, making sure everything is evenly incorporated.
- Melt the Cheese and Cook the Pasta: Cover the slow cooker again and cook on low for another 1-1.5 hours, or until the macaroni is tender and the cheese is melted and creamy. Give it an occasional stir to prevent sticking.
- Freshness Burst: Before serving, mix in the chopped green onions for a pop of color and freshness. If you’re using cilantro, add it now as well.
- Serve and Enjoy: Serve this hot and comforting dish with your favorite sides and enjoy!
