Directions
- 1Add 4 pounds of chicken breast to the crockpot.
- 2Season the chicken breast with onion powder, paprika, salt, pepper, garlic powder, and a ranch packet.
- 3Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
- 4Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the internal temperature reaches 165 degrees Fahrenheit.
- 5Cook center-cut bacon in the oven.
- 6Prepare the cheese sauce by blending 200g nacho cheese, 800g fat-free cottage cheese, 160g 1/3 cream cheese, 1/4 cup bone broth, and 2 packets of Kraft Mac cheese powder. Double batch if your blender is not large enough.
- 7Shred the cooked chicken.
- 8Add 16 ounces of cooked DeCecco Cavatappi pasta to the slow cooker with the shredded chicken.
- 9Pour the prepared cheese sauce into the slow cooker.
- 10Stir everything together.
- 11Top with 200g of reduced-fat cheddar cheese and the cooked center-cut bacon.
Ingredients
- 4 pounds chicken breast
- TBSP onion powder
- TBSP paprika
- TSP salt
- TSP pepper
- garlic powder
- 1 Ranch packet
- 0.5 cup Franks Red Hot Buffalo sauce
- center cut bacon
- 200 g nacho cheese
- 800 g fat free cottage cheese
- 160 g 1/3 cream cheese
- 0.25 cup bone broth
- 2 packets Kraft Mac cheese powder
- 16 oz DeCecco Cavatappi pasta
- 200 g reduced fat cheddar
- parsley
Equipment
slow cookerbaking sheetblenderbowls
Tips
- This recipe makes 10 servings and can be frozen.
- If you don't have a large enough blender, you will need to double batch the cheese sauce.
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