Directions
- 1Place chicken breasts in the slow cooker.
- 2Add the block of 1/3 fat cream cheese to the slow cooker.
- 3Pour the Flyin Saucy Garlic Parm Sauce over the chicken and cream cheese.
- 4Pour fat-free fair life milk into the sauce bottle to rinse out any remaining sauce.
- 5Pour the milk from the sauce bottle into the slow cooker.
- 6Add 3/4 cup of fat-free mozzarella cheese to the slow cooker.
- 7Stir the ingredients in the slow cooker to combine.
- 8Cover the slow cooker with its lid.
- 9Cook on high for 3 hours.
- 10About 30 minutes before the chicken is done, boil water in a pan for pasta.
- 11Add two boxes of chickpea pasta (rotini and penne) to the boiling water.
- 12Stir the pasta.
- 13Check the chicken in the slow cooker and shred it using a meat masher or similar tool.
- 14Drain the cooked pasta using a colander.
- 15Add the drained pasta to the slow cooker with the shredded chicken mixture.
- 16Add sun-dried tomatoes to the slow cooker.
- 17Stir the pasta and sun-dried tomatoes into the chicken mixture.
- 18Add 10 servings of boiled broccoli to the slow cooker.
- 19Stir all ingredients together until well combined.
- 20Add an additional 3/4 cup of fat-free cheese to the mixture.
- 21Sprinkle with chives.
- 22Portion the finished meal into 10 separate meal prep containers.
- 23Place the meal prep containers in the refrigerator for storage.
Ingredients
- 60 ounces Chicken breast
- 1 block 1/3 fat cream cheese
- 0.75 cup Fat-free mozzarella cheese
- 1 bottle Flyin Saucy Garlic Parm Sauce
- 8 ounces Fat-free fair life milk
- 2 boxes Chickpea pasta (Rotini or Penne)
- 10 servings Boiled broccoli
- 0.75 cup Fat-free cheese
- Chives
Equipment
Slow cookerPanSpatulaColanderMeal prep containersRefrigerator
Tips
- This recipe is ideal for meal prepping large batches.
- This meal is high in protein and a good option for those looking to manage weight.
- The milk is used to rinse out the sauce bottle to get all the sauce into the slow cooker.
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