Crock-Pot Cheesy Chicken Spaghetti

• Meat

  • 2 Chicken breasts (about 1 lb

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 Green bell pepper
  • 1 small can Green chiles, mild
  • 1/2 Red bell pepper
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 can Cream of mushroom soup
  • 3 Splashes chicken stock

• Pasta & Grains

  • 3/4 lb Spaghetti, cooked

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 3 cups Cheddar cheese, grated

Found on laurenslatest.com

Description

Directions

• Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
• **Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.