Serves 11
Directions
- 1Cook down some onions in a pan until they start to brown.
- 2Add diced peppers of choice and minced garlic to the pan with the onions.
- 3Pour about 16 ounces or two cups of bone broth over the mixture.
- 4Heat until it boils and the mixture is completely reduced.
- 5Add diced chicken breast to your slow cooker.
- 6Add turkey bacon to the slow cooker.
- 7Add one packet of ranch seasoning to the slow cooker.
- 8Add hot honey to the slow cooker.
- 9Add garlic powder, black pepper, and chili flakes to taste.
- 10Add about one tablespoon of chopped dill.
- 11Pour the cooked pepper and bone broth mixture into the slow cooker with the chicken and other ingredients.
- 12Mix the ingredients well in the slow cooker.
- 13Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 14Shred the cooked chicken mixture using tongs.
- 15Pour the blended cheese sauce (made from 800g 2% cottage cheese, 160g Parmigiano Reggiano, 420ml fat-free milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt & pepper to taste) over the shredded chicken mixture.
- 16Add some chopped chives to the mixture.
- 17Mix the blended cheese sauce and chives into the slow cooker until well combined.
- 18Pour 672g of pasta, cooked to 50% (half the time shown on the box), into the slow cooker.
- 19Mix the pasta into the slow cooker contents.
- 20Let the mixture cook for another 10-15 minutes to finish cooking the pasta and thicken the sauce.
- 21Add 10 slices of cooked centercut bacon (baked at 400 degrees for 16 minutes) to the mac and cheese.
- 22Give the entire mixture a final mix.
Ingredients
- 3 sweet onions
- 6 jalapeños or fresno chilis
- 8 cloves minced garlic
- 16 oz chicken bone broth
- 32 oz chicken breast
- 6 slices turkey bacon
- 1 packet ranch seasoning
- 30 g hot honey
- 1 tablespoon chopped fresh dill
- garlic powder
- black pepper
- chili flakes
- 800 g 2% cottage cheese
- 160 g parmigiano reggiano
- 420 ml fat free milk
- 1 teaspoon onion powder
- salt
- 672 g pasta, cooked to 50%
- 10 slices centercut bacon
- 1 handful chopped chives
Equipment
panslow cookertongscolander
Tips
- Weigh your empty slow cooker before starting. After the recipe is done, weigh it again and subtract the "before" weight to get the total weight of the finished recipe. Divide this by 11 to get the exact serving size weight.
- Store everything frozen. To reheat, microwave with 2-3 tablespoons of milk or water, cover with a paper towel, microwave for 3-4 minutes, mix, then microwave another 1-2 minutes.
- Blend the cottage cheese for 2-3 minutes until completely smooth; heating it slightly in the microwave can help with the process.
- Cook pasta for half the time shown on the box to cook it to 50% done.
- Bake center-cut bacon at 400 degrees Fahrenheit for 16 minutes or until desired crispiness.
- Garnish with chopped chives.
- This is part of the Slow Cooker Meal Prep Series, making it super simple to prepare.
- Each serving packs 50g of protein and only 12g of fat.
- The meal can be reheated in less than 5 minutes.
- The recipe can be found in the Slow Cooker Meal Prep Cookbook with over 80 recipes.
- For more creamy texture after reheating, add more liquid to reconstitute the sauce/increase creaminess.
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