Crock Pot Mac N Cheese With Chicken And Veggies Recipes

Steps:

• I n crockpot mix the soups together. place chicken in soup mixture, making sure they are well covered.
• Cook in crock pot for 6-8 hours. Chicken will fall apart when done.
• Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off.
• Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at same time. Drain.
• Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded.
• May add shredded cheese on top to serve, or a dollop of sour cream if desired.
• Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
• *********The nutritional information will be lower if using low fat/low sodium varieties of the soups. I did not have the nutritionals on hand to enter into the system the low fat values, so I had to go with the ones preloaded. ************.
• Number of Servings: 8.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.