Slow Cooker Firecracker Chicken Pasta

I just made this. First, its super saucy, didn’t look like the pics at all. I did do the 3-4 hours on high and I suspect it might be a little less saucy if you cook on low for longer. Next, I used sirrachia rooster sauce AND the red chili. I think I could have gone without the red chili flakes and maybe a bit less of the sirrachia cause its spicy REALLY SPICY as well as saucy. Its not bad but I would tweak it a little for my palate. I also added peas (I needed some veggie component and that is what I had) which turned out good. I think it would be better with rice, maybe because I used sirrachia which is a more asian flavored hot sauce. All in all I would make it again.
  • 1 pound boneless skinless chicken breast, chopped into bite sized pieces 
  • 2½ cups chicken broth 
  • ¼ cup hot sauce (like Frank's) 8oz can tomato sauce 
  • ¼ cup brown sugar 
  • ¼ teaspoon red pepper flakes 
  • 1 tablespoon corn starch + 1 tablespoon water, whisked together 
  • ¼ - ½ cup heavy cream (depending on how creamy vs. spicy you prefer), for later 
  • 10 oz uncooked linguine pasta noodles, for later
  1. Place chicken in slow cooker 
  2. Whisk together broth, hot sauce, tomato sauce, sugar, seasonings and corn starch mixture together 
  3. Poor over chicken and cover and cook on high for 3-4 hours or low for 6-8 
  4. Turn slow cooker to high heat 
  5. Add cream and noodles (break up if needed) and stir and press noodles to submerge in liquid as much as possible, stirring a few times while cooking 
  6. Let cook until noodles are done, about 45 minutes 
 RECIPES >>> Slow Cooker Fiercracker Chicken Pasta