Ingredients
8
boneless skinless chicken thighs
1/2
teaspoon celery salt
1/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup Buffalo wing sauce
2
cloves garlic, finely chopped
8
oz cream cheese, softened and cubed
1 1/2
cups shredded Cheddar cheese (6 oz)
12
oz rigatoni, cooked and drained as directed on package
1/3
cup blue cheese crumbles
1/3
cup thinly sliced green onions
Preparation
Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.
