Crockpot Wednesday: January 10, 2018: Better Beginnings’ resources


Beverly Wright with the Arkansas Better Beginnings program through the Department of Human Services.  She was on to talk about the different services they can provide families in helping families teach in everyday activities around the house. For more information on the great week they do, check them out here: Better Beginnings.




Prep Time 20 mins | Cook Time 4 hr | Serves 8



  • 1 pound boneless skinless chicken (I used breast tenders)
  • 3 cups chicken broth
  • 2 cloves minced garlic
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 oz pasta noodles (choose your favorite)
  • 12 oz shredded cheese of choice (I used 6 oz each of sharp white and yellow cheddar)
  • 4 oz cream cheese



  1. Place chicken in crock and add broth, garlic, garlic powder, salt and pepper
  2. Cover and cook on low for 5-7 hours or high for about 3 until chicken is fully cooked
  3. Remove chicken from crock and shred with two forks
  4. Add noodles, shredded cheese and cream cheese to slow cooker along with chicken
  5. Stir well to coat and combine noodles
  6. Cover and cook on high for 30-60 minutes, stir once or twice during this time for best results
  7. Pasta is done with liquid is absorbed and pasta is al dente (or softer if you prefer). You can more liquid if necessary adding 1/2 cup at a time. An extra splash of milk before serving will make it really creamy.
  8. Stir and serve immediately (don’t leave finished Mac and Cheese sitting on warm)




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