Cheesy Chicken Spaghetti - Crock-Pot

If you love creamy, spicy pasta dishes, this Crock-Pot version of my Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!

Yield: 4 servings - Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes - Total Time: 4 hours 40 minutes

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:
1.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.

2.**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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