Instructions<\/strong><\/p>\n\n\n\n

1. Place chicken, broth, 1\/4 cup buffalo sauce, and seasonings in crock<\/li>
2. Top with cream cheese and shredded cheese<\/li>
3. Cover and cook on high for 4 hours or low for 8<\/li>
4. When chicken is fully cooked remove to separate bowl and shred with two forks<\/li>
5. Add remaining 1\/4 cup buffalo sauce to chicken and toss to coat<\/li>
6. Set aside chicken<\/li>
7. Whisk together corn starch and water and add to crock<\/li>
8. Use a whisk and stir until cheese and cream cheese is all combined and smooth<\/li>
9. Break noodles in half and place in crock<\/li>
10. Top with chicken and cover<\/li>
11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking<\/li>
12. If noodles are not done you can add extra broth or water 1\/4 cup at a time<\/li>
13. Garnish with cilantro if desired and serve immediately<\/li><\/ol>\n\n\n\n

    I started with the chicken – which I didn’t have the right ones, so I tossed a couple long thin chicken things into the crock.<\/p>\n\n\n\n