Serves 10
Directions
- 1Add diced chicken breast to your slow cooker.
- 2Season chicken with salt, garlic powder, onion powder, black pepper, and Italian seasoning.
- 3Add about 2 tablespoons of butter and mix.
- 4Grab a handful of garlic cloves, add a little bit of oil and salt, and enclose it in foil.
- 5Add the foil-wrapped garlic to the slow cooker next to the chicken.
- 6Set the slow cooker to high for 2-3 hours or low for 3-4 hours and let it cook.
- 7Remove the garlic from the slow cooker.
- 8Shred the cooked chicken.
- 9Open the foil and add the perfectly roasted garlic to the shredded chicken.
- 10Add half-cooked pasta to the slow cooker (cooked to 50% of the time on the box).
- 11Pour over the high-protein three-cheese alfredo sauce (made with 800g 2% cottage cheese, 120g 1/3 fat cream cheese, 120g Parmigiano Reggiano, 60g Asiago, 360ml milk, salt & pepper to taste).
- 12Mix everything together.
- 13Add about half a cup of reserved pasta water.
- 14Cover on high for 15-20 more minutes.
- 15Serve or allocate to 10 equal-sized containers to store in the freezer.
Ingredients
- 900 g chicken breast
- 1 Tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 30 g butter
- handful garlic cloves
- 5 g oil
- 672 g pasta
- 0.5 cup pasta water
- 800 g 2% cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g Parmigiano Reggiano
- 60 g Asiago
- 360 ml milk
Equipment
slow cookerfoilpotforkspatula
Tips
- Store frozen and microwave for 3-4 minutes to reheat.
- Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat.
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