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Ingredients
- 1 ½ lb boneless skinless chicken
3 cups chicken broth plus more if needed- ½ cup Buffalo wing sauce divided
- 1 tbsp ranch dressing mix
½ tsp garlic powder- ¼ tsp celery salt
¼ tsp salt
⅛ tsp black pepper
8 oz cream cheese- 1 cup shredded sharp cheddar
1 tbsp cornstarch
1 tbsp water- 16 oz dry linguine
- chopped cilantro optional, for serving
Instructions
- Combine the chicken, broth, half the Buffalo sauce, ranch mix, garlic powder, celery salt, salt and pepper in the slow cooker. Add the cream cheese and cheddar. Cover and cook on high for 4 hours or on low for 8 hours.
- Lift out and shred the cooked chicken. Toss it with the remaining Buffalo sauce. Whisk the cornstarch with water and stir into the liquid in the cooker. Whisk until the cheese sauce is smooth.
- Break the linguine in half and add it to the cooker. Add the shredded chicken, cover and cook on high for 30 to 60 minutes, stirring with tongs several times. Add broth in 1/4-cup additions if the pasta needs more liquid.
Notes
Stir the pasta gently several times as it cooks to separate the strands.
Adapted from Jennifer Draper, submitted recipe scan.
