Directions
- 1Combine 4 lbs of chicken with 1/2 cup Frank's Red Hot Sauce, 1/4 cup Worcestershire sauce, and 1 tbsp chicken bouillon seasoning in the crock pot.
- 2Cook on high for 3 hours.
- 3While chicken is cooking, combine 400 grams of onions, 800 grams of peppers with salt, pepper, and 250 calorie butter balls.
- 4Mix and put a lid on the onions and peppers.
- 5Cut up beef bacon.
- 6Cook the bacon in a pan for around 10 minutes.
- 7After two hours of chicken cooking, add the cooked bacon and onions/peppers mixture to the crock pot, spreading the bacon layered on the sides of the chicken.
- 8About 15 minutes before the chicken is done, add one box of protein pasta (Banza pasta cooked for half the normal time) to the crock pot.
- 9Prepare the blended buffalo cheese sauce by combining 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, 30g honey, and salt & pepper to taste.
- 10Once the sauce is blended and the chicken is shredded, add the pasta and the cheese sauce to the crock pot.
Ingredients
- 48 oz diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g Chicken bouillon
- Salt
- Pepper
- Garlic
- 3 orange bell peppers
- 2 onions
- 672 g Banza pasta
- 800 g 2% cottage cheese
- 50 g 1/3 fat cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- Salt
- pepper
- 18 slices center cut bacon or beef bacon
Equipment
crock potpanblender
Tips
- Use store-bought pre-cut vegetables for convenience.
- Cook pasta for half the normal time before adding it to the crock pot.
- Track your macros for bacon as different packs have different calories.
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