Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone 🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.
1 lb boneless, skinless chicken thighs
3 cups chicken broth
3/4 cups barbecue sauce
1 Tbsp dried ranch dressing mix
1 Tbsp cornstarch
1 Tbsp water
8 oz whipped cream cheese
8 oz shredded cheddar cheese
16 oz pasta noodles (I used penne rigate)
toppings: chopped fresh parsley or cilantro, green onions, additional barbecue sauce
Place the chicken in a slow cooker. Sprinkle the dried ranch dressing mix over the chicken and top with 1/2 cup barbecue sauce. Add in the chicken broth and stir to combine. Cover and cook on low for 6 to 8 hours (high for 3 to 4 hours) until the chicken is cooked.
Transfer the chicken to a large bowl and using two forks, shred the chicken. Toss with the remaining 1/4 cup of barbecue sauce; set aside. In a small bowl, whisk together the cornstarch and water until a paste forms. Whisk this slurry into the slow cooker . Add in the cream cheese and cheddar cheese and whisk until smooth. Stir in the uncooked pasta and top with the shredded chicken. Cover and cook for an additional 30 to 60 minutes on high to fully cook the pasta. Stir occasionally. You may need to add additional chicken stock for the pasta to fully cook. I added an additional 1/2 cup to thin out the cheese sauce. Serve immediately with your desired toppings.
Source: Slow Cooker Gourmet
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