Crockpot Chicken Enchilada Pasta
Directions
- 1Add 1.5 pounds of boneless, skinless chicken breast to your crockpot.
- 2Season the chicken with Kinder's The Blend (salt, pepper, and garlic powder) and onion powder.
- 3Add 28 ounces of your favorite enchilada sauce.
- 4Add one can of undrained diced green chilies.
- 5Cover and cook on high for 4 hours.
- 6With about 10 minutes left on the chicken, boil one box of protein pasta.
- 7Once the chicken is done, shred it using an electric mixer.
- 8Add in one small container (about half a cup) of plain non-fat Greek yogurt.
- 9Mix until the yogurt is fully melted in.
- 10Add the cooked pasta and mix everything together until fully combined.
- 11Top with about one cup of shredded cheese.
- 12Place the lid back on to allow the cheese to melt.
Ingredients
- 1.5 pounds boneless skinless chicken breast
- Kinder's The Blend seasoning (salt, pepper, garlic)
- onion powder
- 28 ounces red enchilada sauce
- 1 can diced green chilies
- 1 box protein pasta
- 0.5 cup plain non-fat Greek yogurt
- 1 cup shredded cheese
Equipment
crock potelectric mixerpotlidspoon
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