Ingredients:
1 1/2 pounds Boneless, skinless chicken
3 cups Chicken broth
1/2 cup Buffalo wing sauce, divided
1 tbsp Ranch dressing mix (packet kind)
1/2 tsp Garlic powder
1/4 tsp Celery salt
1/4 tsp Salt
1/8 tsp Pepper
8 ounces Cream cheese
1 cup Shredded cheedar
1 tbsp Cornstarch plus 1 tablespoon water
16 ounces Linguine noodles or other type
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Preparation:
Place chicken, broth, 1/4 cup buffalo wing sauce, and seasonings in slow cooker.
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 removed to a separate bowl and shred with two forks.
Add remaining 1/4 cup buffalo sauce to chicken and toss to coat.
Set aside chicken.
Whisk together corn starch and water and add to slow cooker.
Use a whisk and stir until cream cheese and cheese is all combined and smooth.
Add chicken back into slow cooker and cook for 30 more minutes.
Prepare pasta on stove top.
Drain pasta and pour desired amount of sauce over and stir until blended.
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