This hearty Chicken Chili Mac is a comforting, one-pot meal that’s perfect for busy weeknights. Packed with flavor and easy to prepare, it’s sure to become a family favorite!
Total Time:5 hours
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 can diced tomatoes with green chilies
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
3 cups chicken broth
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 cups elbow macaroni
1.5 cups shredded cheddar cheese
Salt and pepper to taste
Instructions
Place chicken breasts in the slow cooker. Add tomatoes, beans, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
Remove chicken, shred it, and return it to the slow cooker.
Stir in uncooked elbow macaroni and cook on low for an additional 20-30 minutes, or until pasta is tender.
Top with shredded cheddar cheese and let it melt before serving.
Notes
For extra flavor, add smoked paprika or jalapeños.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
