Instructions
1 pound boneless, skinless chicken breasts
2½ cups chicken broth
1/4 cup hot sauce
1 8-ounce can tomato sauce
1/4 cup brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
½ cup heavy cream
10 ounces linguine pasta noodles
Cut chicken breasts into bite-sized pieces and place in slow cooker. Whisk together broth, hot sauce, tomato sauce, sugar, pepper flakes and cornstarch that has been dissolved in the water; mix well. Pour over chicken, cover and cook on high 3-4 hours or low for 6-8 hours. Turn cooker to high heat, add cream and noodles (break if needed to fit), stir and press noodles to submerge in liquid; stir a few times while cooking. Cook until noodles are done – about 45 minutes.
