Friday, April 24, 2015

crockpot buffalo chicken pasta... 5 to 9 hours

the goods:

3-4 boneless skinless chicken breasts
3 cups chicken broth
1/2 cup buffalo wing sauce (Frank's), divided
1 tablespoon ranch dressing mix
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces cream cheese
1 cup shredded sharp cheddar cheese
1 tablespoon cornstarch plus 1 tablespoon water
16 ounces linguine noodles
cilantro leaves for garnish

Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in crockpot. Top with cream cheese and shredded cheese. Cover and cook on high for 4 hours or low for 8 hours. When chicken is fully cooked, remove to a separate bowl and shred with two forks. Add remaining 1/4 cup buffalo sauce to chicken and toss to coat; set aside. Whisk together cornstarch and water in a small bowl and add to sauce in crockpot. Use a whisk and stir until cream cheese and cheese are all combined and smooth. Break noodles in half and place in crockpot. Top with chicken and cover. Turn crockpot on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking. Season with pepper and garnish with cilantro and serve immediately.

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