Slow Cooker Chicken Spaghetti
This Slow Cooker Chicken Spaghetti is the ultimate comfort food, blending tender shredded chicken, al dente pasta, and a creamy, cheesy sauce that melts in your mouth. With just 15 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas for 6 hours.
Equipment
- slow cooker
Ingredients
- 2 cans cream of chicken soup
- 14.5 ounce diced tomatoes (1 can)
- 1/4 cup green pepper diced
- 4 ounces cream cheese cubed
- 2 cups grated cheddar cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 dash cayenne pepper
- 2 pounds boneless skinless chicken breasts
- 1 pound spaghetti noodles
- 1 teaspoon salt
- 1/3 cup fresh parsley
Instructions
- Make the sauce. In the basin of a slow cooker, mix together the cream of chicken soup, diced tomatoes, green pepper, cream cheese, 2 cups of cheddar cheese, salt, garlic powder, onion powder, and cayenne pepper until well combined.
- Add the chicken. Add the chicken to the slow cooker and spoon some sauce over it to cover.
- Cook. Seal the slow cooker and cook on low for 6 hours.
- Make the spaghetti. 20 minutes before the cooking time is up, fill a large pot with water and bring it to a boil. Add the salt. Cook the spaghetti in the salted water according to the directions on the package. Drain the spaghetti, reserving 1 cup of the pasta water.
- Shred the chicken. Remove the chicken from the slow cooker and shred it with two forks. Stir it back into the sauce.
- Put it all together. Stir the spaghetti into the sauce until every noodle is thoroughly coated. If the sauce is having a hard time adhering to the pasta, stir in a bit of the reserved pasta water.
- Serve. Serve warm garnished with fresh parsley.
Nutrition
Calories: 662kcalCarbohydrates: 63gProtein: 53gFat: 21gSaturated Fat: 10gCholesterol: 145mgSodium: 1281mgPotassium: 971mgFiber: 3gSugar: 5gVitamin A: 912IUVitamin C: 18mgCalcium: 346mgIron: 3mg
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