Chicken Spaghetti
Directions
- 1Place chicken breasts in the slow cooker.
- 2Season the chicken with onion powder, garlic powder, paprika, salt, and pepper.
- 3Add one can of Rotel.
- 4Add two cans (20 oz total) of cream of chicken soup.
- 5Add one tablespoon of minced garlic.
- 6Cook on low for four hours, or until chicken reaches 165°F.
- 7Remove the chicken and chop or shred into bite-sized pieces.
- 8Return the chicken to the slow cooker.
- 9Add two cups of shredded Colby Jack cheese and 1/4 cup of sour cream.
- 10Stir until combined, then set to "keep warm."
- 11Add 16 oz of cooked spaghetti.
- 12Stir to combine.
- 13Season with additional salt, pepper, and Italian seasoning to taste.
- 14Garnish with parsley (optional).
Ingredients
- 3 chicken breasts
- 20 oz cream of chicken soup
- 16 oz cooked spaghetti
- 1 can Rotel
- 16 oz shredded Colby Jack cheese
- 1 tbsp minced garlic
- 2 tsp paprika
- 0.25 cup sour cream
- 1 salt
- 1 pepper
- 1 garlic powder
- 1 Italian seasoning
- 0.5 chopped onion
Equipment
slow cookerknifecutting boardmeasuring spoonsmeasuring cupscan opener
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