We are runners.
We crave carbs.
We devour carbs.
Crock-tober has stretched us out of carb zone.
Rice is nice.
We like rice.
But pasta, that’s our preferred carb intake…
and I have set out to add in more pasta dishes to the crock-tober rotation!
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup buffalo sauce, divided
- envelope ranch dressing mix
- 1 pkg cream cheese (I used neufatchel)
- 1 cup shredded cheddar cheese
- 1 16 oz pkg linguini noodles
- 2-3 cups water
Place chicken, 1/4 cup buffalo sauce, ranch dressing mix and about 1 cup of water in crock pot. Cook chicken until done – low about 7 hours, high about 4. Remove from crock, shred and coat with remaining 1/4 cup buffalo sauce. Add cream cheese and shredded cheese to crock pot, stirring until melted and mostly smooth. Break noodles in half and place in crock… add some more water (about a cup) and stir to coat noodles. Turn crock on high and stir every 15 min or so until noodles are tender, adding more water if needed. When noodles are tender, stir shredded chicken back in. From personal experience, this dish holds well on low or warm, adding water if it starts to dry out – you can’t walk away and leave for several hours after the pasta goes in, but you can keep it in a holding pattern, mixing every 30 min or so for several hours (it turned into a long night at work for hubby… 😉 )