Depression-Era Chicken and Macaroni Slow Cooker

Depression-Era Chicken and Macaroni. A warm five-ingredient slow cooker meal made from simple pantry foods. Tender shredded chicken and elbow macaroni cook together in a creamy, savory sauce — a comforting one-pot dish that almost makes itself.

This easy slow-cooker recipe uses just a few pantry staples to make a comforting, creamy meal. Soft elbow macaroni and tender shredded chicken cook together in a smooth sauce. It’s simple to make, filling, and perfect for busy days or when you want a warm, homey dinner with little fuss.

Ingredients

• 1.5 cups dry elbow macaroni

• 1.5 pounds boneless skinless chicken breasts (about 3–4 small breasts)

• 2 cans condensed cream of chicken soup (10.5 oz each)

• 2 cups low-sodium chicken broth

• 1 teaspoon salt, or to taste

Depression-Era Chicken and Macaroni: Directions

1. Grease the slow cooker. Spray the inside with a little oil or nonstick spray and place the pot on a flat, steady surface.

2. Add the chicken. Lay the raw chicken breasts in a single layer so they don’t stack.

3. Add the macaroni. Pour 1.5 cups dry elbow macaroni next to the chicken. A few pieces near the chicken are okay.

4. Mix the sauce. In a medium bowl, whisk together the two cans of cream of chicken soup, 2 cups chicken broth, and 1 teaspoon salt until mostly smooth. The mix will be thin at first.

5. Pour the sauce over everything. Pour the soup mixture over the chicken and macaroni. Push any dry macaroni down so it sits in the liquid.

6. Cook low and slow. Put the lid on and cook on LOW for 4 hours or on HIGH for 2½–3 hours. The chicken should be fully cooked and the macaroni soft. Keep the lid closed while it is cooking.

7. Shred the chicken. About 30 minutes before eating, lift the lid and use two forks to pull the chicken into pieces right in the pot. Stir the shredded chicken into the macaroni and sauce.

8. Adjust the thickness. If the dish seems too thick, stir in 2–4 tablespoons of extra broth or water at a time until it looks creamy.

9. Season and rest. Taste and add more salt if needed. Put the lid back on and let it sit on WARM or LOW for 10–15 minutes so the flavors blend.

10. Serve hot. Stir, spoon into bowls, and enjoy. Pair with peas, a simple salad, or a slice of toast.