Slow Cooker Amish Cheesy Chicken Spaghetti

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Ingredients

For the Base:

  • 1 pound boneless skinless chicken breasts
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of mushroom soup
  • 1 cup chicken broth
  • 1 small onion diced
  • 1 green bell pepper diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

For the Pasta:

  • 8 ounces spaghetti broken into thirds
  • 2 cups shredded cheddar cheese
  • 1/2 cup milk if needed to thin sauce

Optional Garnishes:

  • Extra shredded cheese
  • Fresh parsley
  • Black pepper
  • Red pepper flakes

Instructions

  • Place chicken breasts in bottom of slow cooker.
  • In bowl, combine both soups, broth, and seasonings. Mix well.
  • Pour soup mixture over chicken.
  • Add diced onion and bell pepper.
  • Cover and cook on LOW 6-7 hours until chicken is tender.
  • Remove and shred chicken with two forks.
  • Return chicken to cooker.
  • Add broken spaghetti, stirring to submerge.
  • Cook on HIGH 30-40 minutes until pasta is tender.
  • Stir in cheese until melted. Add milk if needed for desired consistency.

Notes

  • Make Ahead: Prep vegetables and combine soups ahead
  • Storage: Keeps 3-4 days refrigerated
  • Reheating: Add splash of milk when warming
  • Variations: Try different cheese combinations
  • Pasta Tip: Don’t add too early to prevent mushiness
  • Time Saver: Use pre-cooked chicken
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