Crock Pot Cheesy Chicken Spaghettini
When it comes to comfort foods, this tried and true recipe has to be my absolute favorite. It’s cheesy and creamy and warm and gooey with chicken, peppers and the slightest hint of cumin.
Ingredients
- ½ red bell pepper
- ½ green pepper
- 1 small onion
- ½ tsp. cumin
- ½ tsp. garlic powder
- 2 boneless skinless chicken breasts
- 1 10.5-ounce can Cream of Mushroom soup
- About ¾ box spaghettini noodles, cooked
- 3 cups old or extra sharp cheddar cheese, grated
- A few splashes of chicken stock or powdered bullion, mixed with boiling water
- Dried red chili flakes, optional
Instructions
- Place the spaghettini noodles in a boiling pot of water; cook for about 5 minutes as it will continue to cook once placed in the crock pot; set aside.
- Dice peppers and onion; add to the crock pot along with the can of Cream of Mushroom soup.
- Add spices and 1 cup of the grated cheese; mix to combine and place the chicken breasts on top.
- Place the lid on top and and set the crock pot, on low for 6 - 7 hours or on high for 3 - 4 hours.
- After a few hours, remove the chicken breasts and shred with 2 forks; it is ok for the chicken to be chunky but not too chunky.
- After shredding, return the chicken to the crock pot with the remaining 2 cups of cheese and the cooked spaghettini noodles.
- Give it a little mix around and add a few splashes of chicken stock, if desired, and use a few pinches of red chili flakes if you want a bit of heat.
- Add salt and pepper, to taste; place the lid back on the crock pot and allow to cook for another 2 to 5 minutes.