Directions
- 1Add boneless, skinless chicken thighs to a slow cooker along with minced garlic, Worcestershire sauce, Dijon mustard, and a seasoning blend.
- 2Let it cook on high for 3-4 hours or low for 4-5 hours.
- 3Toss two frozen bags of broccoli on a sheet pan with olive oil and salt.
- 4Roast in the oven until browned.
- 5Shred the cooked chicken using tongs.
- 6Pour in some half-cooked pasta.
- 7Pour over the high-protein cheese sauce.
- 8Add in the roasted broccoli.
- 9Cover and cook on high for 15-20 minutes to finish cooking the pasta.
Ingredients
- 1350 g boneless skinless chicken thighs
- 30 g garlic paste
- 30 g Worcestershire sauce
- 20 g Dijon mustard
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 diced yellow onions
- 680 g frozen broccoli
- 15 g olive oil
- 0 salt
- 672 g pasta
- 800 g cottage cheese
- 125 g extra sharp cheddar cheese
- 125 g American cheese
- 10 g nutritional yeast
- 650 ml whole milk
- 0 salt
- 0 pepper
Equipment
slow cookersheet pantongs
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