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 and Pepper, to Taste
- ~2 Chicken Breasts (about 1 pound)
- ~1 Can Cream of Mushroom Soup
- ~3/4-1 Pound Cooked Spaghetti
- ~3 Cups Grated Cheddar Cheese
- ~A Few Splashes Chicken Stock
Details
Preparation time 10mins
Cooking time 270mins
Preparation
Step 1
*Place onion, 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 together
*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 the 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
*Then serve
***Freezer Directions: Place onion, peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crock-pot and cook according to direction listed above,
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