Ingredients
Scale
- 2 lbs Lean ground turkey or lean ground beef (93/7)
- 1 bag (32 oz) Frozen diced hash brown potatoes
- 1 box (14.5 oz) Protein-fortified pasta (penne or rotini work best)
- 4 cups Low-sodium chicken broth
- 1 jar (15 oz) Light Alfredo sauce or 2 cups Greek yogurt-based cream sauce
- 2 cups Shredded sharp cheddar cheese
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the lean ground meat into the bottom of the slow cooker. If you prefer a finer texture, crumble the meat as you drop it in. Pour the frozen diced potatoes directly over the meat. Sprinkle the garlic powder, onion powder, salt, and pepper over the top of the potatoes to ensure even seasoning throughout the dish.
- Pour the chicken broth and the Alfredo sauce over the meat and potato mixture. Stir gently just to combine the liquid elements. Cover the crockpot and set it to “High” for 3 to 4 hours or “Low” for 6 hours. Approximately 30 minutes before you are ready to serve, stir in the dry protein pasta and the shredded cheddar cheese. Replace the lid and let the pasta cook in the residual heat and moisture until tender.
- Once the pasta is al dente and the sauce has thickened, give the entire pot one final stir to incorporate the melted cheese. Ladle generous portions into deep bowls. Garnish with fresh parsley or extra cracked black pepper if desired. Serve immediately while hot and creamy.
- Cook Time: 4 hours 5 minutes