Slow Cooked Cheesy Chicken Spaghetti
  • 3 boneless, skinless chicken breasts (about 1½ pounds)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small can mild diced green chiles
  • ½ teaspoon cumin
  • 2 cloves garlic, minced
  • 1 can Rotel tomatoes, undrained (I used the original)
  • salt & pepper, to taste
  • 1 can cream of chicken soup (mushroom is good too)
  • ¾-1 lb. cooked spaghetti
  • 3 cups grated cheddar cheese, divided
  1. Spray crockpot with nonstick spray (trust me, easy clean up this way)
  2. Place chicken on bottom of crockpot.
  3. Top chicken with onion, red and green peppers, green chilies, and minced garlic.
  4. In a small bowl, combine cream of chicken soup, Rotel tomatoes, 1 cup of the shredded cheese, cumin, salt and pepper.
  5. Pour over chicken and vegetables.
  6. Cook on high for 3 - 4 hours, or until chicken is cooked through.
  7. During the last 30 minutes, cook and drain your spaghetti noodles. Cook the noodles al dente. They'll cook a bit more in the crockpot.
  8. When chicken is cooked through, remove and shred, then return the meat to the crockpot.
  9. Add the spaghetti and the remaining 2 cups of cheese. Toss to coat the pasta with the chicken and sauce.
  10. Let cook another 30 minutes on LOW. Serve.
  11. Note: if the sauce isn't to the consistency you would like it, add a couple of tablespoons of chicken stock to thin it out.
  12. Adapted from and Inspired by Lauren's Latest
Recipe by Blogghetti at