Directions
- 1Combine 4 pounds of chicken, 1/2 cup Frank's Red Hot Sauce, 1/4 cup Worcestershire sauce, and 1 tablespoon chicken bouillon seasoning in a crock pot.
- 2Cook the chicken mixture on high for 3 hours.
- 3While the chicken cooks, chop 400 grams of onions and 800 grams of peppers.
- 4Season the onions and peppers with salt and pepper, and add 250 calorie butter balls.
- 5Mix the onions and peppers and put a lid on top.
- 6Cut up beef bacon slices.
- 7Sear the bacon in a pan for around 10 minutes until done.
- 8After two hours of the chicken cooking, add the cooked bacon, onions, and peppers to the crock pot, spreading the bacon layered on the sides of the chicken.
- 915 minutes before the chicken is done, cook one box of protein pasta (Banza pasta) to half the normal time.
- 10For the cheese sauce, blend 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g sharp cheddar cheese, 60g pecorino romano, 120g buffalo sauce, 300ml Fairlife milk, and 30g honey until smooth.
- 11Add the blended cheese sauce to the crock pot and cook for 30 more minutes.
- 12Shred the cooked chicken.
- 13Add the half-cooked pasta to the crock pot.
- 14Add the cheese sauce to the crock pot.
Ingredients
- 48 oz diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g Chicken bouillon
- Salt
- Pepper
- Garlic
- 800 g orange bell peppers
- 400 g onions
- 672 g Banza pasta
- 800 g 2% cottage cheese
- 50 g 1/3 fat cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- Salt
- pepper
- 18 center cut or beef bacon slices
Equipment
Crock Potpanblender
Tips
- Cook pasta half the normal time as it will continue cooking in the crock pot.
- Sear bacon in a pan.
- Add cheese sauce and bacon after two hours of chicken cooking, then cook for 30 more minutes.
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