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 diced onion, garlic, green pepper, and red pepper to the slow cooker with the shredded chicken. Pour 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 cheddar cheese until melted and creamy.
Keto and Low-Carb Variations
For a keto or low-carb version, use spaghetti squash or zucchini noodles instead of regular spaghetti. You can also substitute the condensed soups with a keto-friendly cream sauce made from heavy cream, butter, and your favorite low-carb seasonings.
Tips
- Add crushed red pepper flakes or hot sauce for extra spice.
- Add other veggies like mushrooms or spinach.
- For oven baking, use an oven-safe dish, covered, at 350°F (175°C) for 1-2 hours.
- Store leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
Conclusion
This Slow Cooker Amish Cheesy Chicken Spaghetti is a delicious and easy family favorite! Enjoy!
FAQs
Q: Can I use a different type of 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.