Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts
- 1 cup Buffalo hot sauce (Frank’s RedHot preferred)
- 1 packet (1 oz) Dry ranch seasoning mix
- 1/2 cup Low-sodium chicken broth
- 8 oz High-protein elbow pasta (chickpea or lentil based)
- 1 cup Non-fat plain Greek yogurt
- 1.5 cups Shredded low-fat sharp cheddar cheese
- 1/2 cup Fat-free mozzarella cheese
- 2 Green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Place the raw chicken breasts into the bottom of your crockpot. Pour the buffalo sauce and chicken broth over the meat. Sprinkle the dry ranch seasoning evenly across the top. Cover the slow cooker with the lid and set it to “Low” for 4 hours or “High” for 2 hours. You want the chicken to be tender enough to pull apart with a fork easily.
- Once the chicken finishes cooking, use two forks to shred the meat directly in the crockpot. The chicken will soak up all that spicy buffalo liquid. Stir in the Greek yogurt until the sauce becomes creamy and orange. The Greek yogurt adds a massive protein boost and mimics the tanginess of blue cheese or sour cream without the extra fat.
- While the chicken stays warm in the crockpot, boil a pot of salted water and cook your high-protein pasta according to the package directions. Aim for “al dente” since the pasta will soften slightly more in the slow cooker. Drain the pasta and fold it into the buffalo chicken mixture. Add the shredded cheddar and mozzarella cheeses, stirring until everything is melted and gooey. Serve immediately and garnish with fresh green onions.
- Cook Time: 4 hours 15 minutes