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Slow Cooker Spaghetti Chicken

SUBMITTED BY: SHASHA25

"Chicken breasts with spaghetti, creamy soups, cheese, tomatoes and chile peppers. The classic dish, slow cooked for only 40 minutes and ready when you are!"
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package spaghetti, cooked and drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 8 ounces processed cheese food
  • 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
  3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by LoW
I liked this recipe, and so did my family. Some thought it was too spicy, so the next time I tried it, I just used a can of tomatoes, but it wasn't as good. I say leave the recipe as is!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2004 by KBTAYLOR
This was great! Easy and tasty. I used penne pasta and a 5 blend shredded cheese mix and two cans of diced tomatoes, one with mild green chilies and one just tomatoes. I also added some garlic and minced onions while cooking the chicken. My Daughter and my boyfriend loved it, will definitely make again trying other pastas! Can't wait for leftovers for lunch today! Thanks for the recipe!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by Tamcattt
I thought this was really good. I used HOT tomatos and green chilies. Lots of flavor. The Leftovers were good, also

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 663

  • Total Fat: 25.3g
  • Cholesterol: 95mg
  • Sodium: 1614mg
  • Total Carbs: 66.3g
  •     Dietary Fiber: 2.7g
  • Protein: 40.7g

VIEW DETAILED NUTRITION

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