This hearty, comforting dish combines tender chicken, creamy soups, and perfectly cooked spaghetti with plenty of cheese for a meal that’s sure to become a family favorite. The slow cooker makes it practically effortless!
COMFORT FOOD MEETS CONVENIENCE
Taking inspiration from Amish cooking traditions, this creamy, cheesy pasta dish brings together simple ingredients for maximum flavor. The slow cooking process allows all the flavors to meld beautifully while keeping the chicken tender and juicy.
FREQUENTLY ASKED QUESTIONS:
Why break the spaghetti?
Breaking the spaghetti into smaller pieces makes it easier to serve and eat, plus ensures even cooking in the slow cooker.
Can I use different pasta shapes?
Yes! Penne, rotini, or other medium-sized pasta shapes work well. Just adjust cooking time accordingly.
Can I prep this ahead?
You can combine the soups and seasonings ahead of time. Add pasta fresh when cooking to prevent it from getting mushy.
TIPS FOR SUCCESS:
- Don’t add pasta until end of cooking
- Stir pasta occasionally while cooking
- Use freshly grated cheese for best melting
- Check pasta at 25 minutes
- Add milk if sauce is too thick
- Let rest 10 minutes before serving
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Boneless chicken breasts
- Spaghetti
- Cream soups
- Fresh vegetables
- Seasonings
- Cheddar cheese
SLOW COOKER AMISH CHEESY CHICKEN SPAGHETTI
Ingredients
For the Base:
- 1 pound boneless skinless chicken breasts
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- 1 small onion diced
- 1 green bell pepper diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Pasta:
- 8 ounces spaghetti broken into thirds
- 2 cups shredded cheddar cheese
- 1/2 cup milk if needed to thin sauce
Optional Garnishes:
- Extra shredded cheese
- Fresh parsley
- Black pepper
- Red pepper flakes
Instructions
- Place chicken breasts in bottom of slow cooker.
- In bowl, combine both soups, broth, and seasonings. Mix well.
- Pour soup mixture over chicken.
- Add diced onion and bell pepper.
- Cover and cook on LOW 6-7 hours until chicken is tender.
- Remove and shred chicken with two forks.
- Return chicken to cooker.
- Add broken spaghetti, stirring to submerge.
- Cook on HIGH 30-40 minutes until pasta is tender.
- Stir in cheese until melted. Add milk if needed for desired consistency.
Notes
- Make Ahead: Prep vegetables and combine soups ahead
- Storage: Keeps 3-4 days refrigerated
- Reheating: Add splash of milk when warming
- Variations: Try different cheese combinations
- Pasta Tip: Don’t add too early to prevent mushiness
- Time Saver: Use pre-cooked chicken
