Slow Cooker Chicken Spaghetti
With tender shredded chicken and a rich homemade sauce, this Slow Cooker Chicken Spaghetti is an easy, wholesome twist on a classic favorite. This dish is packed with veggies and made entirely without the canned soups - the perfect cozy weeknight meal!
Equipment
- Slow Cooker
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater (optional)
Ingredients
- 1 lb chicken breasts Can substitute with chicken thighs
- ½ large yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 14 oz canned diced tomatoes
- 4 oz canned green chiles
- 4 oz cream cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- pinch of cayenne optional
- salt & pepper
- 3 cups chicken broth (divided)
- 2 cups shredded cheddar cheese, divided
- ½ cup sour cream
- 1 lb spaghetti noodles
- fresh parsley (optional)
Instructions
- In the bowl of a large slow cooker combine chicken, onion, bell peppers, mushrooms, garlic, diced tomatoes, green chiles, cream cheese, onion powder, garlic powder, paprika and a pinch of cayenne with a pinch of salt and pepper and 1 cup of the chicken broth. Cook on low heat for 6-7 hours until the chicken is tender and easy to shred.
- Shred the chicken and mix into the sauce. Then stir in 2 more cups of chicken broth and 1 cup of shredded cheese. Nestle the spaghetti noodles into the mixture, making sure they are covered by the sauce (if they aren't you can add a little more chicken broth). Cook on high for 30-40 minutes until the noodles are tender but still al-dente.
- Stir in the sour cream and then sprinkle the remaining shredded cheese evenly over the top. Cover and cook on high for another 10-15 minutes until the cheese has melted. Turn off the heat and let it set for about 10-15 minutes before serving. Top with fresh parsley and an extra dollop of sour cream if desired. Enjoy!
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