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.

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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:

  1. Season the Chicken: Place the chicken breasts in your slow cooker and sprinkle them with salt, pepper, and garlic powder.
  2. 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.
  3. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks.
  4. Combine Everything: Add the uncooked elbow macaroni, shredded chicken, cheddar cheese, and mozzarella cheese back to the slow cooker.
  5. Add the Creamy Flavor: Stir in the queso blanco dip and sour cream, making sure everything is evenly incorporated.
  6. 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.
  7. 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.
  8. Serve and Enjoy: Serve this hot and comforting dish with your favorite sides and enjoy!

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