I put this in the crockpot just after lunch on a Monday. It was perfect(actually the chicken was done in 3 hours) for when Kathleen walked in the house after work. She liked it. It did have a kick to it--you can use less wing sauce for less spice.
1 to 1½ pound boneless skinless chicken
3 cups chicken broth
½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
1 tablespoon ranch dressing mix (dried packet kind)
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon pepper
8 oz cream cheese
1 cup shredded sharp cheddar
1 tablespoon corn starch + 1 tablespoon water
16 oz linguine noodles
Chopped cilantro for garnish (optional)
Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock. Top with cream cheese and shredded cheese. Cover and cook on high for 4 hours or low for 8
When chicken is fully cooked remove to separate bowl and shred with two forks.(Beth cubed) Add remaining ¼ cup buffalo sauce to chicken and toss to coat. Set aside chicken.
Whisk together corn starch and water and add to crock. Use a whisk and stir until cheese and cream cheese is all combined and smooth.
Break noodles in half and place in crock. Top with chicken and cover.
Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time.
Garnish with cilantro if desired and serve immediately.
I made this in my 5 quart crock. It wasn't full but it gave me plenty of room to stir.