Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts
- 2 cups Low-fat or 2% cottage cheese
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Low-sodium chicken broth
- 3 cloves Garlic, minced
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1/2 tsp Crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place the raw chicken breasts into the bottom of your slow cooker. Season the chicken generously with salt, pepper, onion powder, and dried oregano. Sprinkle the minced garlic over the top. Pour the chicken broth into the bottom of the pot, making sure not to wash the seasoning off the meat.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. You want the chicken to be tender enough to shred easily with a fork. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- While the chicken finishes cooking, place the cottage cheese in a high-speed blender or food processor. Blend on high until the texture is completely smooth and liquid, with no visible curds. This is the secret step that creates the creamy sauce without the lumps.
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Turn the crockpot to the “Warm” setting. Pour the blended cottage cheese and the grated Parmesan cheese into the slow cooker liquid. Stir well until the residual heat melts the Parmesan and creates a thick, uniform sauce.
- Add the shredded chicken back into the sauce and toss to coat thoroughly. Let it sit for 5 minutes to allow the flavors to meld. Serve the chicken over zoodles, roasted vegetables, or whole-grain pasta. Garnish with fresh parsley and an extra sprinkle of red pepper flakes if you like a little heat.
- Cook Time: 4 hours 10 minutes