Week 9 | Recipe 9: Slow Cooker Crack Chicken + Dr. Man’s Mac & Cheese {it’s a double}


Week 9 | Recipe 9: Slow Cooker Crack Chicken + Dr. Man’s Mac & Cheese

Ya’ll read correctly, this post is a double whammy! Here’s the scoop- after Jeff’s surgery things got busy and I didn’t have the energy to make dinner after working a full day and focusing on a healing husband, OR, focusing on healing and fighting through pain. We are very fortunate to be surrounded by some amazing folks, who have shown an enormous out-pouring of love through this!

Below you will find two seriously amazing recipes from individuals at my work- not only are they great recipes, I so wish ya’ll could meet the people behind the recipe- amazingness there ya’ll.

The dish below is easy to throw together and taste wonderful days after! Serve over Hawaiian rolls, toast, hoagie rolls, whatever bread you want! Who doesn’t love a great crock-pot dish!

Slow Cooker “Crack” Chicken

Prep time: 10 minutes
Cook time: 4-6 hours
Total time: 6 + hours

Serves: 4-6 people


  • 2 pounds boneless chicken breasts
  • 2 {8 oz} blocks of cream cheese
  • 2 (1 oz} packages of dry Ranch seasoning
*Optional: 8 oz. bacon, cooked crisply and crumbled AND/OR  1 can of rotel tomatoes + green chilies


  1. In a slow cooker combine chicken, cream cheese, and ranch seasoning.
  2. Cook on low 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds, stir with a large fork or spoon.
  4. Add in crumbled bacon {or tomatoes + green chilies} and stir to incorporate.
  5. Serve warm.

I know right, I work with some seriously awesome people- who are great cooks! Yum!

There’s something about macaroni and cheese- it’s a classic, it’s delicious, and it most certainly warms the soul ya’ll. This serves well as is, that’s the truth.

Dr. Man’s Mac ‘n Cheese

Serves: 4-6 people


  •  1 lb. elbow macaroni
  •  12 oz Gruyere cheese
  • 8 oz sharp cheddar cheese
  • 4 to 6 oz. Parmesan {can use Gouda or mozzarella to mix it up}
  • 8 Tbsp. {1 stick} butter- divided into 6 Tbsp and 2 Tbsp
  • 1/2 c. flour
  • 4 c. {1 quart} skim milk
  • 1 Tbsp kosher salt {iodized salt works as well}
  • 1/2 tsp black pepper
  • 3/4 to 1 tsp nutmeg
  • 4 to 5 slices of bread {rosemary and olive oil bread works great, you can also use sourdough or whole wheat}


  1. Preheat oven to 375’F.
  2. Boil pasta- al dente or slightly past that since it will cook a little more when you bake it.
  3. In a separate medium sized sauce pan, warm {do not boil} milk.
  4. Melt 6 Tbsp of butter on medium to medium-high heat {not too high}, when melted, whisk in flour to make  a roux. Once the combination is smooth and thick {30 seconds to 1 minutes}, add in warm/hot milk and whisk together until thick and smooth {normally not more than a couple minutes}. Add in cheeses, pepper, nutmeg and salt. Stir until thick and smooth. Add in macaroni and mix in well. Put mixture into a 13 x 9 inch pan.
  5. Separately {you can do this before you make the sauce}, cut bread slices into small cubes. Melt the additional 2 Tbsp of butter in the microwave. Mix the bread cubes with the butter, and once mixed add to the top of the macaroni mixture in the 13 x 9 inch pan. Bake for about 35 minutes, until the bread crumbs are crispy on top  and the cheese is bubbling.
  6. You can do everything except the baking a day or two before and keep in the fridge. When it has been kept in the fridge, cook at 385’F for 35-40 minutes.

*Optional: can add diced onion and peppers to this, as well as use chicken or lobster!!

I know right, I work with some seriously awesome people- who are great cooks! Yum!

Happy eating folks, you can thank me in the comments later. ;D



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