Directions
- 1Add diced chicken thighs, 80g Buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and 200ml water to the slow cooker.
- 2Stir the ingredients until combined.
- 3Cook on high for 3-4 hours or on low for 6-8 hours.
- 4Add 672g of pasta, undercooked by 50% of the time shown on the package, to the cooked chicken.
- 5Add 600g blended cottage cheese, 150g 1/3 fat cream cheese, 40g Parmigiano Reggiano, 50g Cheddar powder, 120g Buffalo sauce, 60g honey, and 300ml milk to the slow cooker.
- 6Season with salt and pepper to taste.
- 7Stir until all ingredients are completely combined.
- 8Cook for an additional 15-20 minutes to finish cooking the pasta.
- 9Serve and enjoy, or allocate to 10 equal-sized containers for meal prep.
Ingredients
- 28 oz Boneless skinless chicken thighs, diced
- 80 g Buffalo sauce
- 30 g Worcestershire sauce
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Chicken bouillon
- 200 ml Water
- 672 g Pasta
- 600 g Blended cottage cheese
- 150 g 1/3 fat cream cheese
- 40 g Parmigiano Reggiano
- 50 g Cheddar powder
- 120 g Buffalo sauce
- 60 g Honey
- 300 ml Milk
- Salt
- Pepper
Equipment
Slow cookerMeasuring cupsMeasuring spoonsStrainerSpoonContainers
Tips
- If the mixture is too thick, add 100-200ml water to ensure pasta cooks through.
- Store in the freezer for several months and reheat in the microwave for approximately 4 minutes.
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