Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 16 oz full-fat cottage cheese (blended until smooth)
- 1/2 cup low-sodium chicken broth
- 1 packet dry ranch seasoning mix (or a blend of garlic powder, onion powder, and dried dill)
- 1/2 cup shredded parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups fresh baby spinach (optional)
- Fresh parsley for garnish
Instructions
- Start by placing your cottage cheese into a blender or food processor. Blend on high until the texture is completely smooth and no lumps remain; this is the secret to a professional-grade sauce. Place the chicken breasts in the bottom of your Crockpot in a single layer. Sprinkle the garlic powder, black pepper, and ranch seasoning evenly over the chicken.
- Pour the blended cottage cheese and the chicken broth over the seasoned chicken. Use a spoon to spread the sauce so every piece of meat is covered. Cover the Crockpot with the lid and set it to cook on High for 3 to 4 hours or Low for 6 hours. About 30 minutes before the cooking time ends, remove the lid and use two forks to shred the chicken directly in the pot. Stir in the shredded parmesan cheese and fresh spinach, then cover and cook for the remaining 30 minutes until the cheese is melted and the sauce is thick.
- Give the mixture one final stir to incorporate the creamy sauce with the shredded chicken. Serve the chicken hot over a bed of cooked pasta, cauliflower rice, or inside a toasted bun. Garnish with fresh parsley or extra cracked black pepper for a beautiful presentation.
- Cook Time: 4 hours 10 minutes