crock pot mac and cheese with chicken and broccoli

Cook on low for 4 hours, and then mash the vegetables slightly in the broth before serving. Slow cooker broccoli and cauliflower soup: Add 4 cups chicken or vegetable stock and 1/2 cup half-and-half.Parmesan slow cooker broccoli and cauliflower: In the bowl of a slow cooker, combine the broccoli and cauliflower with 1/4 cup butter, 1 tablespoon chopped garlic, 1 cup shredded Parmesan, 1 cup chicken broth, and salt and pepper.Stir thoroughly to combine and cook on low for 3 hours before serving. Add a 4-ounce can of diced green chiles, 14 ounces of canned corn, and a half-packet of low-sodium taco seasoning. Southwestern cheesy broccoli and cauliflower: Follow the recipe as directed.The cooked bacon adds some nice flavor, but you can leave it out for a vegetarian version.Make the dish with all broccoli or cauliflower instead of the combination.

Add 1/2 cup of chopped onion to the dish.Add diced red bell pepper to the crock pot along with the frozen vegetables.Add 1 cup of frozen sliced carrots to the dish for additional flavor and color.Cheese that has been grated already has potato starch (or a similar ingredient) added, which doesn't melt as well. Use block cheddar cheese instead of pre-shredded cheese.Put the casserole under the broiler just until browned. When the dish has finished cooking, transfer the mixture to a casserole dish and top with fine breadcrumbs or about 1 cup of soft breadcrumbs tossed with 2 tablespoons of butter.Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally. Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode.

Crock pot mac and cheese with chicken and broccoli