So, I am crying, “Uncle” for the next week or so. Next Thursday is Saint Patrick’s Day and between tonight and next Thursday my daughter will be dancing 6 days in Kalamazoo, Battle Creek and Lansing. This is our favorite time of year. My daughter loves dancing in the schools and nursing homes. So, I will be bringing back some of our favorites from the the earliest parts of my blogs that most people probably haven’t seen before. So Happy St. Patrick’s Day! – Slainte! and:
Back to my slow cooker again. I have to admit I am not a big fan of chicken in the slow cooker if it is going to be shredded into a dish. I think it is a texture issue for me.
As I was looking through Pinterest for something to do with my chicken breasts I found a slow cooker recipe that I thought may work. When I read this recipe I thought oh, no. But, I wanted to give it a chance. The original recipe for Crockpot Creamy Cheesy Chicken Spaghetti can be found at Crockpot Gourmet.net.
This was a delicious, comfort dish. We ate all but one serving that was quickly claimed for a school lunch the next day.
My kids were quickly claiming that this was a hit and a do-over dish. I even liked the dish. I am picky. It was creamy, cheesy and like a big warm hug on a cold night. I loved that it was so easy to make so I will gladly cook it again.
I served this meal with sliced, steamed carrots and a side salad.
Slow Cooker Cheesy Spaghetti with Chicken
- 1-1 1/2 pound boneless skinless chicken breasts
- 1 onion, diced
- 2+ cups shredded cheese (I used sharp cheddar, Colby jack and freshly grated Parmesan)
- 3 cloves minced garlic
- black pepper
- 3 cups chicken broth
- 16 oz spaghetti noodles, uncooked
- 8 oz cream cheese
- Add the chicken breast, onion, garlic, pepper and broth to the bowl of the slow cooker.
- Cover and cook on low for 8 hours or until chicken is cooked through and easily shreds.
- Remove chicken from the slow cooker and shred chicken breast. Return the chicken to the slow cooker.
- Break uncooked noodles in half and add to the chicken along with the cream cheese and shredded cheese mixture.
- Stir mixture and replace cover. Let the mixture cook for another 30-60 minutes until noodles are done. Stir every 10-15 minutes to ensure that all noodles are cooked evenly and are well coated. If needed you may add another 1/2 cup of chicken stock to the slow cooker if it appears too dry.
- Stir well just before serving to combine all ingredients.