The first time I made this meal it was so good that I totally forgot to photograph it. I figured it was a sign that I had to make it again. It was a perfect Sunday meal for us with leftovers for dinner the next evening. Which, I must say is perfect because I have class on Monday evenings and the cooking is left up to my wonderful husband who would have us dine on hot dogs and frozen pizza if left to his own menu planning. I love a good grilled hot dog but not all the time, ya know. God bless him for making something though because sometimes class has me wanting that hot dog or frozen pizza!
I’ve slightly adapted this recipe from the original from Lauren’s Latest. If you haven’t been to check her blog out, you must do so. It’s one of my favorite go-to blogs for meals and inspirations. This is a crockpot meal that I know will be made often in this house, not just because it’s that good but because it’s so easy to change it up to suit your mood or pantry.
- 3 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small can mild diced green chiles
- 1/2 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
- 3/4-1 lb. cooked spaghetti
- 3 cups grated cheddar cheese divided
- Spray crockpot with nonstick spray (trust me, easy clean up this way)
- Place chicken on bottom of crockpot.
- Top chicken with onion, red and green peppers, green chilies, and minced garlic.
- In a small bowl, combine cream of chicken soup, Rotel tomatoes, 1 cup of the shredded cheese, cumin, salt and pepper.
- Pour over chicken and vegetables.
- Cook on high for 3 - 4 hours, or until chicken is cooked through.
- 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.
- When chicken is cooked through, remove and shred, then return the meat to the crockpot.
- Add the spaghetti and the remaining 2 cups of cheese. Toss to coat the pasta with the chicken and sauce.
- Let cook another 30 minutes on LOW. Serve.
- 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.
- Adapted from and Inspired by Lauren's Latest