Slow Cooker Cheesy Chicken Spaghetti

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This Slow Cooker Cheesy Chicken Spaghetti was easy to make and so good! It makes a lot, using a pound of spaghetti noodles, so it is great for a family or company. However, this recipe would be easy to split in half. It has a hint of spiciness because of the green chile peppers but not a lot, they add a nice flavor. Adding the cream cheese and cheddar cheese at the end, topped this dish off perfectly!

 

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Ingredients

 

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In the slow cooker mix the melted butter, seasoned salt,

Worcestershire sauce and garlic.

 

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Add the chicken breasts to the slow cooker.

Turn chicken to coat both sides with the butter mixture.

 

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In a medium bowl combine the tomatoes, soup and green chile peppers.

Pour over the top of the chicken.

 

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Cover and cook on high for 3-4 hours.

Remove the chicken and place on a cutting board.

Using two forks shred the chicken.

 

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In a large pot, boil water over medium heat.

Cook spaghetti according to the package directions then drain.

 

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Place shredded chicken back in the slow cooker.

Add the cream cheese by spoonfuls and the shredded cheddar cheese.

Stir and continue to cook in the slow cooker until completely melted,

stirring frequently.

 

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Add the cooked and drained spaghetti.

 

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Mix pasta into the slow cooker mixture.

 

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Let spaghetti sit in the slow cooker mixture for about five minutes and serve.

Slow Cooker Cheesy Chicken Spaghetti

http://www.InDianesKitchen.com

390B9A72-332F-405C-BE25-C0C29AAFE4EA

 

 

 

Ingredients

2 Tbl butter, melted

1 Tbl Worcestershire sauce

2 tsp seasoned salt, I use Lawry’s

1 clove garlic, minced

3 large skinless, boneless chicken breasts

2 – 10 oz cans Rotel – mild diced tomatoes & green chilis

2 – 10.5 oz cans cream of chicken soup

1 – 4 oz can diced green chili peppers

1 – 8 oz cream cheese

1 – 1/2 cups shredded cheddar cheese

1# spaghetti

Directions

In the slow cooker mix the melted butter, seasoned salt, Worcestershire sauce and garlic.

Add the chicken breasts and turn them over coating both sides with the butter mixture.

In a medium bowl, combine tomatoes, soup and diced green chile peppers. Pour the mixture over the chicken breasts.

Cover and cook on high for 3-4 hours. Remove the chicken to a cutting board. Using two forks, shred the chicken.

In a large pot, boil water over medium heat. Add spaghetti and cook according to package directions then drain.

Place shredded chicken back in the slow cooker. Add the cream cheese a spoonful at a time. Add the shredded cheddar cheese. Stir until all of the cheese is melted.

Add the cooked and drained spaghetti to the slow cooker and stir until all of the pasta is coated.

Turn off the slow cooker and let sit for five minutes then serve.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Chicken, Pasta

13 Comments »

  1. I made this last night. I was going to add grilled Anaheim peppers (I keep some type of grilled pepper in the fridge at all times) but I decided to save them for breakfast. I did use spaghetti squash instead of pasta. We’ve been on vacation and need to cut back on carbs for a while. 🙂
    In other words, I made this exactly has you directed with the exception of the spaghetti squash and my husband finished and said “you can make this again!”
    Its a great dish; little effort, little time invested and great taste.
    Thank you for sharing!

    Liked by 1 person

    • I am so glad you liked it! Your husband sounds like mine only mine always adds, I’ll never see it again will I? Lol I make so many different dishes I don’t repeat my recipes a lot. Thank you for letting me know how you liked it!

      Liked by 1 person

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