Ingredients
Scale
- 1/2 cup yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 oz mild diced green chiles (1 small can)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 lb chicken breasts (about 2 breasts)
- 10.5 oz cream of chicken soup or cream of mushroom soup (1 can)
- 3/4–1 lb spaghetti, cooked
- 3 cups cheddar cheese, grated
- A few splashes of chicken stock (optional)
Instructions
- Layer diced onion, red and green bell peppers, and green chiles in the crockpot.
- Sprinkle cumin, garlic powder, salt, and pepper over the vegetables.
- Place chicken breasts on top, pour in the soup, and add grated cheese. Stir gently.
- Cover and cook on high for 3-4 hours until chicken is cooked and shreds easily.
- Shred the chicken and return it to the crockpot.
- Add cooked spaghetti and remaining cheese, tossing gently to mix.
- Adjust sauce consistency with chicken stock if needed.
- Cover and cook on low for an additional 20-30 minutes to meld flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a healthier option, replace spaghetti with whole wheat.
Ensure chicken reaches 165°F for safety.
Add spinach or mushrooms for more nutrients.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (high) + 20-30 minutes (low)
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
- Cholesterol: 100