Pour the soup and broth mixture evenly over the chicken and macaroni, making sure the pasta is mostly submerged in liquid. Use the back of a spoon to gently press any dry macaroni down into the liquid if needed, but don’t worry if a few pieces are peeking out.
Cover the slow cooker with the lid. Cook on LOW for 4–5 hours, or on HIGH for about 2 1/2–3 hours, until the chicken is cooked through and the macaroni is tender. Avoid lifting the lid during the first few hours so the pasta can cook properly.
About 30 minutes before serving, open the lid and use two forks to shred the chicken breasts right in the slow cooker, stirring them into the macaroni and sauce. If the mixture seems too thick at this point, you can stir in a splash of extra broth or water, 2–4 tablespoons at a time, until it reaches the creamy consistency you like.
Taste and adjust the seasoning with a little more salt if needed. Replace the lid and let everything sit on WARM or LOW for another 10–15 minutes to let the flavors settle and the sauce thicken slightly around the macaroni.
Give the chicken and macaroni a good final stir, then spoon into bowls and serve hot. This is best enjoyed right away while the pasta is soft and the sauce is creamy.
For picky eaters, keep the base recipe as-is and set out simple toppings like shredded cheese, a sprinkle of black pepper, or crushed crackers so everyone can dress up their own bowl. If your family likes a creamier texture, stir in 1/2 cup of milk or a small splash of cream at the end of cooking and let it warm through for a few minutes. To sneak in some veggies, add 1–2 cups of frozen peas and carrots or mixed vegetables during the last 30–45 minutes of cooking so they soften without turning mushy. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have in the pantry, or use a mix of two different cans for a slightly deeper flavor. If your chicken breasts are very large and thick, cut them in half before adding to the slow cooker so they cook more evenly with the pasta. For a little extra flavor without adding more ingredients, season the chicken lightly with black pepper or a pinch of garlic powder before you add the macaroni. Leftovers reheat well with a splash of water or broth to loosen the sauce; just warm gently on the stove or in the microwave, stirring halfway so the macaroni doesn’t dry out.
