Directions
- 1Cook the rigatoni for half of the package time. Drain and set aside.
- 2In 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.
- 3Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
- 4Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
- 5Stir in the cooked pasta, yogurt, sour cream, and milk.
- 6Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
- 7Separate into 10 equal servings and store frozen.
Ingredients
- 1361 g Skinless Chicken Thighs
- 198 g Chipotle Peppers in Adobo
- 2 Tbsp Honey
- 0.75 cup Red Enchilada Sauce
- 1 x Yellow Onion
- 3 x Bell Peppers
- 6 Tbsp Lime Juice (3 limes)
- 1 tsp Lime Zest (3 limes)
- 1 cup Cilantro
- 2268 g Cooked Rigatoni (32oz uncooked)
- 1.5 cup Nonfat Greek Yogurt
- 1 cup Light Sour Cream
- 1.5 cups Fat Free Ultrafiltered Milk
- 2.5 cups Reduced Fat Mozzarella
- 1 Tbsp Tajin
- 2 Tbsp Salt
- Garlic powder
- Cumin
- 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.
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