Description
A comforting chicken spaghetti dish cooked in a slow cooker, perfect for feeding a crowd with effortless preparation.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 10 ounces Rotel tomatoes
- 21 ounces cream of chicken soup
- 4 ounces cream cheese, cubed
- 3 cups Cheddar cheese, shredded from a block
- 1 cup Pepper Jack cheese, shredded from a block
- 16 ounces spaghetti
- 1/4 cup heavy cream
Instructions
- Spray the inside of your slow cooker with cooking spray to prevent sticking.
- Lay the chicken breasts in the slow cooker and top with the diced bell peppers, onions, and Rotel tomatoes, then pour the cream of chicken soup over the top.
- Cover and cook on low for 6 to 8 hours, until the chicken reaches 165°F.
- After cooking, shred the chicken and stir in the heavy cream and 2 cups of shredded cheese.
- Cook spaghetti according to package instructions until al dente, then drain.
- Add the drained spaghetti to the slow cooker and mix thoroughly.
- Sprinkle with reserved cheese, cover, and cook on low for an additional 30 minutes until melted and bubbly.
Notes
Feel free to mix and match different cheeses to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg