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Gluten Free Crockpot Chicken Spaghetti

Gluten Free Crockpot Chicken Spaghetti

Use your Crockpot or Slow Cooker to make this Gluten Free Crockpot Chicken Spaghetti with pantry ingredients!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 8 serving

Calories: 670 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil
  • 2 Pounds - Boneless, Skinless Chicken Breast
  • 1 teaspoon - Salt
  • 1 teaspoon - Paprika
  • 1 teaspoon - Lemon Pepper
  • ½ teaspoon - Ground Black Pepper
  • ½ Cups - Onion
  • 10 ounce - Rotel Tomatoes with Green Chilies
  • 10 ½ ounce - Gluten-Free Cream of Chicken Soup
  • 10 ½ ounce - Gluten-Free Cream of Mushroom Soup
  • ¼ Cups - Chicken Broth
  • 3 Cups - Colby Jack Cheese
  • 4 ounce - Cream Cheese
  • ¼ Cups - Heavy Cream
  • 12 ounce - Gluten-Free Spaghetti or Regular Spaghetti

Instructions

  1. Pour olive oil into slow cooker and add the chicken breast, poke each one a few times with a fork.
  2. Sprinkle with the salt, paprika, lemon pepper, and ground pepper directly onto the chicken breast.
  3. Add the onions, Rotel, cream of chicken, and cream of mushroom. Spread to fully cover the chicken breast.
  4. Cover with the lid and cook on HIGH for 3 hours OR LOW for 4-5 Hours.
  5. About 30 minutes before the chicken is cooked, boil water on the stove and cook the spaghetti per the box instructions until it is Al Dente.
  6. Drain and set aside.
  7. Take the chicken out of the slow cooker and place it in a large bowl, shred the chicken with 2 forks.
  8. Place the chicken back into the slow cooker and slightly mix so that it's fully coated with sauce.
  9. Add in the cream cheese, shredded cheese, and cream.
  10. Mix this well.
  11. Add the drained spaghetti directly into the chicken mixture, and mix well to coat.
  12. Cover and keep on WARM for 20-30 minutes until the pasta is heated through.
  13. Serve.

Nutrition

Energy: 670 kcal | Total Fat: 35 g | Saturated: 18 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 155 mg | Total Carbs: 38 g | Fiber: 2 g | Sugars: 4 g | Proteins: 48 g | Sodium: 1,098 mg | Polyunsaturated: 3 g | Monounsaturated: 11 g

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