WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, April 2, 2015

CHEESY CHICKEN SPAGHETTI

1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}
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.
Yield: Serves 4

Source: Lauren's Latest

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