Slow Cooker Buffalo Chicken Pasta

• Meat

  • 1/2 cup Buffalo wing sauce
  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder

• Canned Goods

  • 24 oz Chicken broth

• Pasta & Grains

  • 16 oz Fettuccine noodles

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 tbsp Ranch dressing mix, dry
  • 1 tsp Salt

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 8 oz Cream cheese

• Liquids

  • 1 tbsp Water

Found on mandysrecipeboxblog.com

Description

Ingredients

• 3 boneless, skinless chicken breasts
• 24 oz chicken broth
• 8 oz cream cheese, cut into pieces
• 1½ cups shredded cheddar cheese
• ½ cup Buffalo Wing sauce, divided
• 2 Tbsp. dry ranch dressing mix
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 Tbsp cornstarch
• 1 Tbsp water
• 16 oz fettuccine noodles

Directions

• In a slow cooker, place the chicken, broth, ¼ cup buffalo wing sauce, ranch mix, garlic powder and salt. Top with the cream cheese and cheddar cheese.
• Cover and cook on high 4 hours or low 8 hours.
• Remove the chicken and shred with two forks. Add the remaining ¼ cup buffalo wing sauce to the chicken and stir to coat. Set aside.
• Mix together the cornstarch and cold water. Add to the slow cooker and whisk everything together.
• Add the chicken back in along with the noodles.
• Cover and cook another hour until noodles are done, stirring every 15 minutes.