Slow Cooker White Chicken Spaghetti

Yields: 6-8 servings

2 large chicken breasts

Kosher salt

Coarse ground black pepper

1 small onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 10.5 oz can cream of chicken soup

1 14.5 oz can diced tomatoes with green chilies

1 4 oz can diced green chilies (optional)

1/2 cup whole milk

1 cup chicken broth

1 tablespoon worchestershire sauce

1/2 teaspoon Coarse ground black pepper

1/2 teaspoon Cumin

1/2 teaspoon Oregano

1/4 teaspoon Basil

1/4 teaspoon Granulated Onion

1/4 teaspoon Chili powder

8 oz spaghetti, uncooked and broken into 3”-4” pieces

1 cup shredded cheddar cheese

1.       Place the onions, peppers, and garlic in the bottom of crockpot. Season chicken with salt and pepper. Place in a single layer over onions and peppers.

2.       In a large bowl, mix together cream of chicken soup, diced tomatoes, green chilies, milk, chicken broth, worchestershire sauce, black pepper, cumin, oregano, basil, granulated onion, and chili powder.

3.       Cook on high for 4 hours.

4.       Remove chicken and shred. Return to crockpot and add spaghetti noodles. Try to stir the noodles so they are covered with liquid.

5.       Continue cooking on high for 30 minutes, stirring halfway through.

6.       Top with cheddar cheese.