Time is running short, especially this time of year. I’ve been relying more and more on my slow cooker. This way I’m able to get food ready while I work, wrap, clean or do whatever. I’ve been trying new things in the slow cooker and finding new favorites for our house – this time I combined a couple things my boyfriend loves – garlic chicken and mac and cheese!
Ingredients:
- 1 1/2 lbs Boneless Skinless Chicken Breast
- 4 cups Chicken Broth
- 1/2 Tbsp minced Garlic
- 1/2 tsp Garlic Powder
- 1/4 tsp fresh ground pepper
- 1/4 tsp sea salt
- 8 oz cream cheese
- 16 oz gluten free pasta of your choice
- 1 cup Milk
- 3 cups shredded cheese of your choice (Cheddar, Monterrey Jack etc)
Directions
- Place your chicken in the slow cooker (it’s ok if it’s still frozen!) with the broth, garlic, garlic powder, pepper, and salt. Cook on high for 4-5 hours until chicken is fork tender. There will be a lot of juice left, that’s fine!
- Chunk in your cream cheese, add in your cheese, milk and pasta. Mix and then cook on low for 1 hour.
- Enjoy!
