| Recipe: Crock-Pot Buffalo Chicken Pasta |
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PREP TIME |
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Crock-Pot Buffalo
Chicken Pasta |
Crockpot |
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INGREDIENTS |
DIRECTIONS |
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COOK TIME |
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1 1/2 lbs. chicken breast or thighs |
Step 1: Place chicken, broth half of the buffalo
sauce, ranch mix, garlic powder, salt and pepper into crock pot. Mix in cream cheese, shredded cheese and
stir well. Cover and cook on high for
4 hours or low for 8 hours. |
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3 cups chicken broth |
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3/4 cup buffalo sauce |
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1 1/2 tablespoon ranch dressing mix |
Step 2: When chicken is fully cooked, remove
chicken to shred. Before shredding,
whisk together corn starch and water then add to crock pot mixing well. Add noodles to crock pot and ensure they
are fully covered. Cook on high for
30-60 minutes until noodles are fully cooked.
Stir occasionally adding extra chicken broth as needed to soften
noodles. |
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YIELD |
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1/2 tsp garlic powder |
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1/4 tsp celery salt |
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1/4 tsp kosher salt |
Step 3: While the pasta is cooking, shred the
chicken in a bowl. Once shredded, add
remaining half of buffalo sauce and mix until evenly coated. Let set for 5 min then add to crock pot
mixing well. |
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1/8 tsp pepper |
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8 oz cream cheese |
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1 cup shredded sharp cheddar cheese |
Step 4: Top with additional shredded cheese and a
sprinkle of garlic salt. |
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1 tbsp corn starch + 1 tbsp water |
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Dinner Time |
5:30 PM |
16 oz pasta |
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Cook Time |
5:00:00 |
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Start Cooking |
12:30 PM |
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RECIPE TAGS |
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pasta, chicken, crock pot,
buffalo |
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