Ingredients

• 48oz boneless skinless chicken thighs
• 3 Tbsp Worcestershire sauce
• 2 Tbsp minced garlic
• 1 Tbsp dijon mustard
• 1 Tbsp salt
• 1 Tbsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp thyme
• 100ml beef bone broth
• Rosemary sprig

Caramelized Onions Base

• 4 diced yellow onions
• 2 tablespoons butter
• 32oz beef bone broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tsp Dijon mustard
• Optional: sprig of rosemary & thyme

Cheese Sauce

• 800g 2% cottage cheese
• 200g Gruyère cheese
• 75g parmigiano reggiano
• 380ml milk
• ~3/4 of caramelized onions
• Black pepper & salt to taste

Pasta

• 672g rigatoni, cooked to 50%

Garnish

• Chopped chives
• Remaining 1/4 of caramelized onions

Instructions

1. In a slow cooker, combine chicken thighs, Worcestershire sauce, minced garlic, Dijon mustard, salt, garlic powder, onion powder, black pepper, thyme, and beef bone broth. Cover and cook on high for 3-4 hours or low for 4-5 hours.

2. For the caramelized onion base, in a skillet, melt butter over medium heat. Add diced onions and cook until golden brown. Stir in beef bone broth, Worcestershire sauce, soy sauce, and Dijon, and simmer for about 20 minutes.

3. In a bowl, mix together cottage cheese, Gruyère, parmigiano reggiano, and milk. Stir in ~3/4 of the caramelized onions, seasoning with black pepper and salt to taste.

4. Add cooked rigatoni to the slow cooker, along with about 1 cup of reserved pasta water, and mix well.

5. Serve in bowls, garnished with chopped chives and the remaining caramelized onions.

Enjoy your delicious French Onion Pasta!