CROCK POT MILLION DOLLAR PASTA

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Ingredients
For the Chicken:

    1 1/2 pounds boneless, skinless chicken thighs — or chicken breasts
    1/3 cup low-sodium soy sauce
    1/3 cup honey
    2 tablespoons tomato paste
    2 teaspoons chili paste — sambal oelek, sriracha, or hot sauce of choice
    4 cloves garlic — minced
    1 tablespoon rice vinegar
    2 tablespoons cornstarch

For Serving:

    Prepared brown rice, quinoa, or cauliflower rice
    Toasted sesame seeds
    Chopped green onion

Instructions

    Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

    Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

    For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

Hi Maranda, It should work fine in this recipe. I have a recipe for Crock Pot Lasagna that uses cottage cheese and it comes out great!

apdatet from:www.thecountrycook.net

Ingredients

•     2 lbs ground beef
•     1 (8 oz) block cream cheese softened
•     1/2 cup sour cream
•     1 cup ricotta cheese
•     1 tsp minced garlic
•     1 tsp dried parsley
•     2 (24 oz) jars spaghetti sauce divided use
•     1 (24 oz) jar water
•     1 (16 oz) box cavatappi pasta
•     2 cups shredded mozzarella cheese

Instructions

1.     Firts, Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.
2.     Then, In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley.
3.     In the bottom of a 6 quart (or larger) slow cooker, add half a jar of spaghetti sauce.
4.     Evenly layer half the box of the cavatappi pasta on top of sauce.
5.     Pour remaining jar of spaghetti sauce over noodles.
6.     Pour on half a jar of water.
7.     Then layer half the cooked ground beef mixture over top.
8.     Dollop the entire cream cheese mixture evenly as possible over the beef layer. Do not stir.
9.     Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer.
10.     Top with remaining jar spaghetti sauce
11.     Pour another half jar of water on top of spaghetti sauce.
12.     Finally, layer the rest of the cooked ground beef on top.
13.     Cover and cook on low for about 3-4 hours.
14.     Stir mixture, then layer with 2 cups shredded mozzarella cheese.
15.     Cover for an additional 15-20 minutes (until cheese is melted.)