Crockpot BBQ Chicken Mac & Cheese

Ingredients

• 12 oz pasta shells, cooked and drained
• 2–3 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp butter
• 1 full bottle barbecue sauce
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste

Method

1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
2. Place the seasoned chicken in the slow cooker and pour the barbecue sauce over it.
3. Cover and cook on low until the chicken is fully cooked and shreds easily, about 4 hours.
4. Remove the chicken, shred it, and return it to the slow cooker, stirring it into the sauce.
5. Stir in the heavy cream and butter until combined.
6. Add the cooked pasta shells and mix well to coat.
7. Fold in the cheddar and mozzarella cheese, stirring until melted and creamy.
8. Let sit a few minutes before serving.