Crock-Pot Cheesy Chicken Spaghetti

Photo by Heather M.
Adapted from laurenslatest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from laurenslatest.com

Ingredients

  • 1/2

    cup diced yellow onion

  • 1/2

    red bell pepper, diced

  • 1/2

    green bell pepper, diced

  • 1

    small can mild diced green chiles

  • 1/2

    teaspoon cumin

  • 1/2

    teaspoon garlic powder

  • salt & pepper, to taste

  • 2

    chicken breasts {about 1 lb.}

  • 1

    can cream of mushroom soup

  • 3/4-1

    lb. cooked spaghetti

  • 3

    cups grated cheddar cheese

  • a few splashes chicken stock {optional}

Directions

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve. **Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.

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