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Correo Electrónico
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Ingredientes
- 1 (12oz) can evaporated milk
- 1 cup milk (fat free works fine)
- ½ cup buffalo style hot sauce (such as Frank's)
- ¼ teaspoon garlic powder
- Salt & Pepper to taste
- 3 cups shredded cheese (such as white cheddar, cheddar, or your favorite melting cheese)
- 1 cup finely chopped vegetables (such as celery, carrots, and/or onions)
- 1 pound precooked chicken, finely chopped
- ½ pound small uncooked pasta (such as Barilla's Pipettes) *see tips below
- Garnish (optional): chopped carrots, onions, celery; crumbled blue cheese; and/or shredded cheese
Direcciones
- Instructions
- Mix together evaporated milk, milk, hot sauce, garlic powder, and salt and pepper in slow cooker until combined. Stir in cheese, vegetables, chicken, and uncooked pasta until combined.
- Cover slow cooker and cook on low for about 1 hour. Quickly remove lid, stir, cover again and cook another 30-60 minutes or until pasta is soft.
- Garnish with chopped vegetables, blue cheese, and/or shredded cheese as desired.
- Notes
- SNAPPY TIPS: Check on the slow cooker every now and then to make sure it's not burning around the edges. Recipe and cooking time may need to be adapted for your particular slow cooker. I suggest using a small shaped pasta. If you want to use something larger or heartier (such as whole-wheat) I would precook the pasta before adding it to the slow cooker. You may want to adjust the amount of hot sauce based on how hot you like your food.
- SNAPPY SUBSTITUTIONS: You can also add crumbled blue cheese and/or Ranch seasoning.
