Tuesday, March 31, 2015

Crock-Pot Cheesy Chicken Spaghetti



Crock-Pot Cheesy Chicken Spaghetti

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!

Courtesy of "Lauren's Latest"

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:
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.

**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.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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