Instructions
Step 1: Cook the Chicken
Season chicken breasts with salt and pepper. Place in your slow cooker and 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 and 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, 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.
- For oven cooking: Use an oven-safe dish, cover, and bake at 350°F (175°C) for 1-2 hours.
- Leftovers can be refrigerated for 3-4 days.
Conclusion
Enjoy this delicious and easy Slow Cooker Amish Cheesy Chicken Spaghetti! It’s sure to become a family favorite.
FAQs
Q: Can I use a different cheese?
A: Yes! Mozzarella or Monterey Jack would be great.
Q: Can I use chicken thighs?
A: Yes, but they may take longer to cook.
Q: Can I freeze leftovers?
A: Yes, for up to 2-3 months. Thaw completely before reheating.