For the barbecue chicken:
- 2 large chicken breasts
- 1/2 tsp seasoning salt
- 1/2 cup water
- 1/2 & 3/4 cup barbecue sauce, divided
For the mac and cheese:
- 4 cups macaroni
- 5 cups milk
- 2 tsp salt
- 2 cups cheese
- Place chicken breasts in the slow cooker. Combine seasoning salt, water and barbecue sauce and pour over chicken. Cover and cook on low for 3-4 hours.*
- In a large pot, combine macaroni, milk and salt. Over medium-high heat (you don’t want it too high, because milk will scald and leave a bitter flavour), bring the milk to a simmer, stirring frequently. Reduce to medium heat and cook, stirring frequently, for 10-15 minutes until noodles are cooked and milk is thickened. Stir in cheese.**
- Spread macaroni and cheese into serving dish and top with BBQ chicken. Garnish with extra cheese and green onions if desired.
*You could also cook the chicken in the oven, in a frying pan, or on the grill.
**You want to stir frequently and watch closely, because there isn’t extra moisture in the pot and you don’t want the noodles stuck to the bottom. You also don’t want your milk to scald on the bottom of the pot.
Source: The Recipe Rebel
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