112 ounce linguine noodles (or any other shape noodle)
Parsley, for garnish
Instructions
Place chicken in the bottom of the slow-cooker.
Mix the ranch with 3 cups chicken broth and then pour over the chicken.
Top with cream cheese and shredded cheese.
Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is cooked.
Remove chicken and place in a bowl to shred and set aside.
Whisk the cheese and broth in the slow cooker until smooth (it's okay if it's not completely smooth).
Stir in the noodles and remaining cup chicken broth. Cover and cook for 30-60 minutes on high until done, stirring every 7-10 minutes (add more chicken broth or milk to thin the sauce if needed).
Serve immediately garnished with fresh parsley.
Notes
*Add some veggies to this meal by tossing in some broccoli or peas when you add the noodles. **When reheating leftovers: Add a splash of milk to the pasta and microwave. Stir every 30 seconds and add milk as needed to thin the sauce.