Crockpot Chicken Enchilada Pasta

A delicious and easy low-calorie dinner recipe made in a crockpot with only six ingredients.

Ingredients

• 1.5 pounds of boneless skinless chicken breast
• Salt, pepper, garlic powder, and onion powder (to taste for seasoning)
• 28 ounces of your favorite enchilada sauce
• 1 can of diced green chilies, undrained
• 1 box of protein pasta
• 1 small container of plain nonfat Greek yogurt or about 0.5 cup
• 1 cup of shredded cheese

Instructions

1. Start by adding one and a half pounds of some boneless skinless chicken breast to your crock-pot.
2. Season the chicken with salt, pepper, garlic powder, and onion powder to taste.
3. Add 28 ounces of your favorite enchilada sauce to the crockpot.
4. Add one can of diced green chilies, undrained, to the mixture.
5. Cover and cook on high for four hours.
6. When there’s about 10 minutes left on your chicken, boil one box of protein pasta.
7. When the chicken is done, shred it.
8. Add one small container of plain nonfat Greek yogurt or about half a cup to the shredded chicken and mix until fully melted in.
9. Add the cooked pasta to the crockpot and mix everything until fully combined.
10. Top with about one cup of shredded cheese, place the lid back on, and allow the cheese to melt.

Notes

Nutritional Information: This recipe provides 491 calories and 45 grams of protein per serving.

Recipe Source: “https://www.instagram.com/reel/DPfTczPiH2l/?igsh=MW1xdDFxdzkxcXF3ZQ%3D%3D"