Serves 10
Directions
- 1Add 4 pounds of chicken breast to the crock pot.
- 2Season the chicken breast with 1 tbsp of onion powder, 1 tbsp of paprika, 1 tsp of salt, 1 tsp of pepper, garlic powder, and a ranch packet.
- 3Add 1/2 cup of Frank's Red Hot Buffalo Sauce to the crock pot.
- 4Cook on high heat for 3-4 hours or on low heat for 6-8 hours until the internal temperature reaches 165 degrees Fahrenheit.
- 5Cook the center-cut bacon in the oven.
- 6Prepare the cheese sauce by combining 200g of nacho cheese, 800g of fat-free cottage cheese, 160g of 1/3 cream cheese, 1/4 cup of bone broth, and 2 packets of Kraft Macaroni & Cheese in a blender. This may need to be double-batched.
- 7Shred the cooked chicken.
- 8Add 16 oz of cooked DeCecco Cavatappi pasta to the crock pot with the shredded chicken.
- 9Pour the prepared cheese sauce over the pasta and chicken.
- 10Add 200g of reduced-fat cheddar cheese and the cooked center-cut bacon.
- 11Stir everything together and enjoy.
Ingredients
- 4 pounds chicken breast
- 1 TBSP onion powder
- 1 TBSP paprika
- 1 tsp salt
- 1 tsp pepper
- garlic powder
- 1 ranch packet
- 0.5 cup Frank's Red Hot Buffalo Sauce
- 8 slices 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 Kraft Macaroni & Cheese packets
- 16 oz. DeCecco Cavatappi
- 200 g reduced fat cheddar
Equipment
crock potovenblenderbaking sheetspoon
Tips
- This recipe makes 10 servings and can be frozen.
- The cheese sauce needs to be double batched if using a standard blender.
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