Italian Chicken Pasta with Chives

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  24 oz Pasta Sauce, Marinara, Prego
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  22 oz Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 Yellow Onion(110g)
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  0.7 oz Fat-Free Cheddar Cheese

Instructions

1. 1Dice the onion into small pieces and add to the slow cooker. Place the 2 lbs chicken breast on top of the onion.
2. 2Pour the 24 oz jar of Prego Italian sauce over the chicken, then spoon in the 22 oz of sour cream. Stir to combine everything in the slow cooker.
3. 3Cover and cook on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily when pressed with a fork.
4. 4Remove the chicken breasts, shred using two forks, then return the shredded chicken to the slow cooker and stir to incorporate it back into the sauce.
5. 5Sprinkle the 0.7 oz of fat-free cheddar cheese over the mixture and stir until melted and evenly distributed. Cook uncovered on high for an additional 10–15 minutes until the sauce thickens slightly and is heated through.
6. 6Divide the chicken and sauce mixture evenly into 5 meal-prep containers while hot. Allow to cool to room temperature before sealing and refrigerating.