High Protein Buffalo Chicken Mac (Slow Cooker)

INGREDIENTS

3-4 chicken breasts, about 3 lbs raw

1 c desired milk; used unsweetened almond

1 c buffalo sauce, used Frank's (can use less but not spicy with full amount, IMO)

1 - 16 oz container low-fat cottage cheese 

2 T coconut aminos or Worcestershire sauce

3 T ranch seasoning

1/2 tsp salt and pepper

1/2 c grated or shaved parm 

1 C sharp cheddar, shredded 

1 - 12 oz box desired pasta, used Carbe Diem brand 

Quick Slaw

1 - 10 oz bag of slaw

1 celery stalk, chopped small

4 green onions, diced small (white and light green part) 

1/3 c blue cheese 

1/2 tsp salt and pepper

2-3 T apple cider vinegar

1/4 c Greek yogurt 

STEPS

Slow Cooker :

1)Place raw chicken breasts in the slow cooker

2)In a blender add all remaining ingredients except the pasta and blend. Pour Buffalo cheese sauce over the chicken and cook on low 4-6 hours or high 3 hours. 

3)30 minutes before serving, cook the pasta per the box instructions. While cooking, remove chicken and shred and add back to slow cooker. 

And make quick slaw by mixing ingredients in a bowl and stir, if desired. Add cooked and strained pasta to chicken mixture and stir. Serve with Quick Slaw, if desired. Makes 12 - 1 cup servings but is super light so a larger portion is great too. 

Slaw makes 5 - 1 cup servings 

Notes - You can also make this last minute with a rotisserie chicken or a pre-cooked shredded chicken by cooking pasta, stir in chicken and pour blended sauce in a large pan or skillet and heat over low heat on the stove top. 

Mac per 1 cup (without slaw)

283cal/8fat/27carb/12fiber/38protein

Slaw per 1 cup 

58cal/3fat/4carb/2fiber/4protein 

🍑Nourishment Breakdown

PROTEIN chicken

FAT cheese 

FIBER some in this pasta, slaw (if using)

CARB/STARCH pasta (use hearts of palm noodles or egg white noodles if wanting no carb/starch)

xx, Meredith 🧡🍑