1Cook the rigatoni for half of the package time. Drain and set aside.
2Cook the rigatoni for half of the package time. Drain and set aside.
3Cook the rigatoni for half of the package time. Drain and set aside.
4In a slow cooker, combine the skinless chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced yellow onion, diced bell peppers, tajin, salt, garlic powder, cumin, and pepper.
5In a slow cooker, combine the skinless chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced yellow onion, diced bell peppers, tajin, salt, garlic powder, cumin, and pepper.
6In a slow cooker, combine the skinless chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced yellow onion, diced bell peppers, tajin, salt, garlic powder, cumin, and pepper.
7Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
8Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
9Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
10Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
11Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
12Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
13Stir in the cooked pasta, yogurt, sour cream, and milk.
14Stir in the cooked pasta, yogurt, sour cream, and milk.
15Stir in the cooked pasta, yogurt, sour cream, and milk.
16Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
17Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
18Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
19Separate into 10 equal servings and store frozen.
20Separate into 10 equal servings and store frozen.
21Separate into 10 equal servings and store frozen.
Ingredients
1361 g Skinless Chicken Thighs
1361 g Skinless Chicken Thighs
1361 g Skinless Chicken Thighs
198 g Chipotle Peppers in Adobo
198 g Chipotle Peppers in Adobo
198 g Chipotle Peppers in Adobo
2 Tbsp Honey
2 Tbsp Honey
2 Tbsp Honey
0.75 cup Red Enchilada Sauce
0.75 cup Red Enchilada Sauce
0.75 cup Red Enchilada Sauce
1 x Yellow Onion
1 x Yellow Onion
1 x Yellow Onion
3 x Bell Peppers
3 x Bell Peppers
3 x Bell Peppers
6 Tbsp Lime Juice (3 limes)
6 Tbsp Lime Juice (3 limes)
6 Tbsp Lime Juice (3 limes)
1 tsp Lime Zest (3 limes)
1 tsp Lime Zest (3 limes)
1 tsp Lime Zest (3 limes)
1 cup Cilantro
1 cup Cilantro
1 cup Cilantro
2268 g Cooked Rigatoni (32oz uncooked)
2268 g Cooked Rigatoni (32oz uncooked)
2268 g Cooked Rigatoni (32oz uncooked)
1.5 cup Nonfat Greek Yogurt
1.5 cup Nonfat Greek Yogurt
1.5 cup Nonfat Greek Yogurt
1 cup Light Sour Cream
1 cup Light Sour Cream
1 cup Light Sour Cream
1.5 cups Fat Free Ultrafiltered Milk
1.5 cups Fat Free Ultrafiltered Milk
1.5 cups Fat Free Ultrafiltered Milk
2.5 cups Reduced Fat Mozzarella
2.5 cups Reduced Fat Mozzarella
2.5 cups Reduced Fat Mozzarella
1 Tbsp Tajin
1 Tbsp Tajin
1 Tbsp Tajin
2 Tbsp Salt
2 Tbsp Salt
2 Tbsp Salt
Garlic powder
Garlic powder
Garlic powder
Cumin
Cumin
Cumin
Pepper
Pepper
Pepper
Equipment
Crock potPaper meal prep containers
Tips
Use easy paper meal prep containers for storage.
Meals can be frozen and are ready in 4 minutes from the microwave.
When reheating from the fridge, microwave for 2 minutes, mix, add a splash of water, then microwave for another 2 minutes.
When reheating from frozen, microwave for 3 minutes, mix, add a splash of water, then microwave for another 3 minutes.