Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 chicken breasts, frozen or thawed; 1 tsp granulated onion; 1 tsp granulated garlic; 1 tsp paprika; 1 (10.5 oz) can cream of chicken soup; 1 (10.5 oz) can cream of chicken with herbs soup; 1 (10 oz) can diced tomatoes and green chiles; 1/2 cup sour cream; 2 cups Colby Jack cheese, shredded and divided; 1 lb angel hair pasta or spaghetti; salt, to taste; Texas toast, for serving

1

Place chicken breasts in the bottom of a slow cooker.

2

Season the chicken with granulated onion, granulated garlic, and paprika.

3

Pour the cream of chicken soups and the can of diced tomatoes and green chiles over the chicken.

4

Cover and cook on high for 6 hours or on low for 8 hours.

5

Once cooked, remove the chicken from the slow cooker and set aside.

6

Shred or dice the cooked chicken.

7

To the sauce remaining in the slow cooker, add the sour cream and about half of the shredded Colby Jack cheese.

8

Stir the sauce until the cheese is melted and everything is well combined.

9

Return the shredded chicken to the slow cooker and stir it into the sauce.

10

Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions. Drain well.

11

Add the cooked and drained pasta to the slow cooker with the chicken and sauce. Stir until everything is evenly coated.

12

Top the spaghetti with the remaining shredded cheese. Cover the slow cooker and let it sit for a few minutes until the cheese is melted.

13

Serve hot, optionally with a side of Texas toast.

Chicken Spaghetti

Ingredients

12 Ingredients

Instructions

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