Slow Cooker Chicken Spaghetti
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 904kcal
Ingredients
For the chicken spaghetti:
- 2-2½ lbs. chicken boneless
- 1 onion diced
- 1 small green pepper diced
- 1 small red pepper diced
- 1 clove garlic crushed
- salt & pepper to taste
- 3-4 drops hot sauce
- 2 10 oz. cans cream of mushroom soup or use homemade
- 2 cups cheddar cheese shredded
- 12 oz. spaghetti pieces broken and cooked
For the homemade soup:
- ½ stick butter
- ½ cup unbleached all-purpose flour
- 1½ cups milk
- 1½ cups chicken broth
Instructions
For the chicken spaghetti:
- Place the chicken, onions, peppers, and garlic in the slow cooker.
- Sprinkle with salt, pepper and hot sauce.
- Spoon cream of mushroom soup over the top.
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Shred meat with a fork or tongs.
- Stir in cooked spaghetti and 1½ cups of cheese.
- Let heat for another 30 minutes.
- Top with remaining cheese.
- Let melt and then serve.
For the homemade soup:
- Melt butter in a pan.
- Whisk in flour and cook, whisking constantly,
- for a minute or two until golden.
- Slowly whisk in milk and broth and bring to a boil, stirring frequently.
- Use this in place of the cream of chicken soup in the recipe.
Nutrition
Calories: 904kcal | Carbohydrates: 62g | Protein: 53g | Fat: 48g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1337mg | Potassium: 777mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1273IU | Vitamin C: 29mg | Calcium: 387mg | Iron: 4mg