Ingredients:

  • 1 lb elbow macaroni
  • 8 cups water
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 cups whole milk
  • 4 oz cream cheese, softened and cubed
  • 3 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups fresh broccoli florets, bite-sized
  • 2 cups cooked chicken thighs, shredded

Instructions:

  1. Boil a large pot of salted water. Add the elbow macaroni and cook for exactly 3 minutes. Note: They should still be quite firm in the center.
  2. Drain the pasta immediately in a colander.
  3. Put the melted butter, whole milk, cubed cream cheese, garlic powder, smoked paprika, salt, and pepper into the Crockpot.
  4. Whisk the sauce until the cream cheese is mostly integrated and the mixture looks smooth.
  5. Fold in the par boiled pasta and shredded chicken thighs.
  6. Stir in the fresh broccoli florets, making sure they are evenly distributed.
  7. Cover the slow cooker and cook on Low for 2 hours. Do not open the lid during the first 90 minutes to keep the steam trapped.
  8. Open the lid and stir in the shredded sharp cheddar cheese until completely melted and velvety.