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Chicken Spaghetti

Seth Jovian
Print Recipe
An easy and comforting slow cooker meal
Prep Time5 minutes
Cook Time4 hours
Finishing time25 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, spaghetti
Servings: 4 people

Equipment

  • 1 slow cooker such as a Crock-Pot
  • 1 large pot (6 quart)
  • 1 can opener
  • 1 shredder
  • 1 colander
  • 1 wooden spoon
  • 1 pair of tongs
  • 1 chef's knife (8")

Ingredients

Chicken

  • 24 oz boneless, skinless chicken breasts (1.5 lb; about 3 good size ones)
  • 20 oz cream of chicken soup (2×10 oz cans)
  • 16 oz Colby Jack cheese (you can get it pre-shredded, if you must)
  • 10 oz Ro-tel diced tomatoes (1 can)
  • ¼ cup sour cream
  • 3 cloves garlic (or about ½ oz; or 1 tbsp minced)
  • 2 tsp paprika
  • salt
  • pepper
  • garlic powder
  • onion powder
  • Italian seasoning

Spaghetti

  • 16 oz spaghetti
  • 10 cups water (5 quarts, or 1 gallon and 2 cups)
  • 1-½ tbsp salt

Instructions

Slow cooking (4 hours)

  • Get the slow cooker
  • Mince the garlic, if not already minced
    3 cloves garlic
  • Into the slow cooker, put the chicken, cream of chicken, Ro-tel diced tomatoes, paprika, and garlic
    24 oz boneless, skinless chicken breasts, 20 oz cream of chicken soup, 10 oz Ro-tel diced tomatoes, 3 cloves garlic, 2 tsp paprika
  • Add to taste the salt, pepper, garlic powder, and onion powder
    salt, pepper, garlic powder, onion powder
  • Cook on low for 4 hours

Finish the Chicken (10 minutes)

  • Get the large pot, tongs, wooden spoon, chef's knife, and maybe the cheese shredder
  • Fill most of the large pot with water
    10 cups water
  • Add salt
    1-½ tbsp salt
  • Turn the burner on high to boil it
  • While the water is heating, shred the cheese
    16 oz Colby Jack cheese
  • With the tongs, take the chicken breasts out and set aside
  • With the wooden spoon, stir the remaining mixture in the slow cooker
  • With the knife, chop up the chicken
  • Add the chicken back in to the pot, along with the shredded cheese and sour cream and stir
    24 oz boneless, skinless chicken breasts, ¼ cup sour cream, 16 oz Colby Jack cheese
  • Continue cooking on "keep warm" while the cheese melts and spaghetti cooks

Cook the Spaghetti (15 minutes)

  • Once the water in the pot is in a rolling boil, add the spaghetti
    16 oz spaghetti
  • Let the water come back to a rolling boil
  • Turn the heat down to medium-high, enough to maintain a gentle boil
  • Let the spaghetti cook for about 10 minutes
  • Put the colander in the sink
  • Put the spaghetti in the colander and let it drain
  • Add the spaghetti to the slow cooker and mix it in thoroughly
  • Sprinkle Italian seasoning on top for looks
    Italian seasoning

Notes

From Holmes Cooking