Instructions
Step 1: Cook the Chicken
Place chicken breasts in your slow cooker. Season with salt and pepper. Cook on low for 4-6 hours or high for 2-3 hours, until cooked through and tender. Shred with two forks.
Step 2: Prepare the Sauce
In a bowl, combine cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Set aside.
Step 3: Cook the Spaghetti
Cook spaghetti according to package directions until al dente. Drain.
Step 4: Combine Everything
Add the diced onion, garlic, bell peppers to the slow cooker with the shredded chicken. Pour the sauce over everything and stir well. Cook on low for 1-2 more hours.
Step 5: Add the Cheese
Fifteen minutes before serving, stir in the cheddar cheese until melted and creamy.
Keto/Low-Carb Variations
For a keto or low-carb version, substitute spaghetti squash or zucchini noodles for the spaghetti. You can also use a keto-friendly cream sauce (heavy cream, butter, and your favorite low-carb seasonings) instead of the condensed soups.
Tips
- Add crushed red pepper flakes for extra spice.
- Feel free to add other veggies like mushrooms or spinach.
- If you don’t have a slow cooker, bake in a covered oven-safe dish at 350°F (175°C) for 1-2 hours.
- Leftovers last 3-4 days in the refrigerator. Reheat in the microwave or oven.
Conclusion
This Slow Cooker Amish Cheesy Chicken Spaghetti is a guaranteed crowd-pleaser! Enjoy!
FAQs
Q: Can I use a different type of cheese?
A: Yes! Mozzarella or Monterey Jack would be delicious.
Q: Can I use chicken thighs?
A: Yes, but they may require a longer cooking time.
Q: Can I freeze leftovers?
A: Yes, for up to 2-3 months. Thaw completely before reheating.