This was a huge hit with myself and my husband, but a little too spicy for the kids. Also, it made me realize how much more work it is to make a dinner like this after making Crockpot recipes for the past few weeks (haha!) but it was worth it and so delicious!
My husband and I LOVE buffalo anything, so this fit the bill and is MUCH healthier than many of the alternatives. If you want some extra spice / kick, you can add some Srirachi or some Chipotle goes good with this also!
This recipe makes about six servings – each serving is a cup!
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Ingredients:
- 4 cups shredded chicken (about 1 pound)
- 1 cup plain greek yogurt
- 1/2 cup hot sauce (Tabasco)
- 3 cups shredded mozzarella cheese
- 3 cups cooked whole wheat or gluten-free elbows
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-1/2 cups chicken broth (you can add a chicken boullion cube for more flavor)
Directions:
Preheat the oven to 350 degrees, 325 if you have a convection oven. Cook your elbows (or other pasta) per directions.
Boil the chicken in a pot of water for 10 – 15 minutes or until fully cooked, and save the water (I used a bouillon cube to give it a little more flavor).
Shred the chicken using two forks or a hand mixer. Mix all ingredients together in a big bowl, reserving a handful of cheese, and then spread evenly in a glass 13×9 baking dish. Sprinkle reserved cheese on top of the mixture.
Bake for 20 – 25 minutes, and serve! Enjoy!
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