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Slow-Cooker Cheesy Chicken Spaghetti
Slow-Cooker Cheesy Chicken Spaghetti
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Impress everyone with this simple and delicious slow-cooker chicken spaghetti recipe that guarantees potluck success.
Ingredients:
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons seasoned salt
  • 3 cloves garlic, finely chopped
  • 1 package (20 oz) boneless skinless chicken thighs
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1 can (18 oz) Progresso™ creamy mushroom soup
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (8 oz) cream cheese, cubed, softened
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 8 oz spaghetti, cooked and drained as directed on package
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a large bowl, combine melted butter, Worcestershire sauce, seasoned salt, and garlic. Add chicken to the bowl and mix until well coated. Transfer everything into the slow cooker.
  • Combine the tomatoes, soup, and chiles in the same bowl, then pour over the chicken.
  • Cover and cook on High heat for 2 to 3 hours, or on Low heat for 3 to 4 hours, until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165°F.
  • Transfer chicken from slow cooker to a cutting board and allow it to cool for 5 minutes. While chicken is cooling, mix cream cheese and Cheddar cheese into the slow cooker. Cover and cook on High heat for 5 to 10 minutes until cheese is melted. Stir well.
  • Shred the chicken using 2 forks, then add it back to the slow cooker along with the cooked spaghetti. Garnish with parsley before serving.
  • Combine melted butter, Worcestershire sauce, seasoned salt, and garlic in a large bowl. Add chicken and toss to coat. Transfer mixture to a 1-gallon resealable plastic bag. In the same bowl, combine tomatoes, soup, and chiles, then pour over the chicken in the bag. Seal the bag, removing excess air. Lay flat and freeze for up to 3 months. Thaw completely in the refrigerator for 8 to 24 hours. Before cooking, spray a 5-quart slow cooker with cooking spray and transfer the thawed mixture into it. Proceed with the remaining steps as directed.

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