SLOW COOKER AMISH CHEESY CHICKEN SPAGHETTI
A comforting blend of tender chicken, creamy sauce, and cheesy pasta that cooks effortlessly in your slow cooker.
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Servings: 6
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