Crockpot Chipotle Chicken Pasta

This one has a kick to it! Which means we loved it! Adjust to your liking :) Also, again, the large amount is for a family of 6 meal prep!

Ingredients:

• Chicken

  • 2 lb thin-sliced chicken breast

  • 4 Tbsp adobo sauce

  • 3 chipotle peppers in adobo, minced (adjust to taste)

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 Tbsp salt

  • 1 tsp chicken bouillon

  • 1 1/4 cups water

• Pasta

  • 1 1/2 lb penne (or pasta of choice)

  • ~1/2 cup reserved pasta water (optional, to thin sauce)

• Blended Cheese Sauce

  • 2 1/2 cups low-fat cottage cheese

  • 1/2 cup 1/3-fat cream cheese

  • 1 cup shredded mozzarella

  • 2 1/2 Tbsp honey

  • 1 1/4 cups fat-free Fairlife (or milk of choice)

  • Salt and pepper, to taste

• For garnish

• Chopped chives

Instructions:

1. Cook the chicken: Add chicken to the slow cooker with adobo sauce, minced chipotle peppers, garlic powder, onion powder, salt, chicken bouillon, and 1 1/4 cups water. Stir well to coat. Cover and cook on High for 2–3 hours or on Low for 4–5 hours, until cooked through and easy to shred.

2. Par-cook the pasta: While the chicken cooks, boil the pasta about halfway (slightly underdone). Reserve ~1/2 cup pasta water, then drain.

3. Shred the chicken: Once the chicken is done, shred it directly in the slow cooker with two forks.

4. Blend the cheese sauce: In a blender, combine cottage cheese, cream cheese, mozzarella, honey, milk, plus salt and pepper to taste. Blend until smooth.

5. Add pasta + sauce: Add the half-cooked pasta to the slow cooker. Pour in the blended cheese sauce and stir thoroughly until everything is well coated.

6. Thin sauce if needed: If you want a thinner sauce, stir in some of the reserved pasta water. (up to ~1/2 cup—use as needed depending on ingredient brands and thickness).

7. Finish cooking: Cover and cook on Low for 20–30 minutes, until the pasta is tender and the sauce has thickened.

8. Serve: Stir once more and garnish with chopped chives.