Slow Cooker Cheesy Chicken Spaghetti Recipes

CROCK POT CHEESY CHICKEN SPAGHETTI RECIPE

Steps:

• Add the chicken, diced tomatoes with green chiles, diced onion, minced garlic, Italian seasoning, and paprika to the crock pot.
• Cover crock pot with lid, and cook on low for 6-8 hours
• In the last hour of the cooking time, shred the chicken breast and keep it in the crock pot. Then add the cream cheese, cheddar cheese and parmesan cheese to the crock pot. Cover and all for these items to melt.
• Cook Spaghetti noodles according to the package direction.
• Stir spaghetti noodles into the crock pot mixture.
• Serve immediately and Enjoy!

CHEESY CHICKEN SPAGHETTI

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.
• Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
• Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add to the slow cooker. Stir and serve.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

SLOW-COOKER CHEESY CHICKEN SPAGHETTI

Steps:

• Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker.
• In same bowl, mix tomatoes, soup and chiles; pour over chicken.
• Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F.
• Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley.
• To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.

EASY SLOW COOKER CHICKEN SPAGHETTI

Steps:

• Heat oil in a skillet over medium heat. Add chicken, onion, garlic powder, and kosher salt; cook and stir until chicken is browned and crumbly, 5 to 7 minutes. Drain excess fat.
• Pour 1 jar pasta sauce and water into the bottom of a slow cooker and place broken spaghetti noodles on top. Add cooked chicken mixture, sprinkle with Parmesan cheese, and cover with the second jar of pasta sauce.
• Cover and cook on Low for 6 hours or on High for 2 to 2 1/2 hours. Remove the lid and stir to combine and mix everything together.