Slow Cooker Chipotle Chicken Maccy Cheese

Ingredients

1 small butternut squash, peeled, halved, and seeded

12 ounces skinless, boneless chicken breasts, cut into ¾-inch pieces

4 cups dried whole-wheat elbow macaroni or shell pasta

1 14-ounce can reduced-sodium chicken broth

¾ cup water canned chipotle pepper, finely chopped

1/2 teaspoon salt

½ cup herbed semisoft cheese (such as Boursin), broken into small pieces

½ cup shredded sharp cheddar cheese

2% milk (optional)

Directions

Use a food processor or box grater to coarsely shred the squash. You should have about 2½ cups.) In a 4- to 5-quart slow cooker combine the squash, chicken, pasta, broth, water, chipotle pepper, and salt. Cover and cook on high for 2 hours or until pasta is tender, stirring once halfway through cooking.

Turn off cooker. Stir in cheeses. Cover and let stand 10 minutes. Stir again, adding milk if necessary, to reach desired consistency.