571 cals, 62g protein 49 carbs 11 fat

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Ingredients:

• 4 lb chicken breast, raw & skinless

• 1 cup bone broth

• Seasonings: 1 tbsp onion powder, 1 tbsp garlic salt, 2 tbsp ranch seasoning, 1 tbsp herbs & garlic, 1 tsp salt, ½ tsp pepper

• Minute Rice — cook enough dry rice to yield 5 cups cooked

• 800 g fat-free cottage cheese

• 120 g ⅓ reduced-fat cream cheese

• 120 g Rico’s premium cheddar

• 2 packets Kraft mac & cheese powder

• 200 g reduced-fat shredded cheddar

• 2 cups broccoli florets

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Directions:

Add 4 lb raw skinless chicken breast to the slow cooker. Season with 1 tbsp onion powder, 1 tbsp garlic salt, 2 tbsp ranch seasoning, 1 tbsp herbs & garlic, 1 tsp salt & ½ tsp pepper. Pour in 1 cup bone broth.

Cook on LOW 6–7 hrs (or HIGH 3–4 hrs) until chicken is tender; shred in the pot.

While the chicken cooks, blend 800 g fat-free cottage cheese, 120 g ⅓ reduced-fat cream cheese, 120 g Rico’s premium cheddar, and 2 packets Kraft mac & cheese powder until smooth and creamy.

Prepare Minute Rice separately — cook enough dry rice to yield 5 cups cooked rice; set aside.

In the last 30 min of slow cooking, pour in the blended cheese sauce, add 200 g reduced-fat cheddar and 2 cups broccoli florets. Stir well so it melts and the broccoli becomes tender.

Just before serving, fold in the 5 cups cooked Minute Rice for ultra-creamy, high-protein cheesy chicken & broccoli.

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