Slow Cooker Chicken Spaghetti
Slow Cooker Chicken Spaghetti made from scratch in just a few simple steps. This family favorite is so easy to make right in your slow cooker any day of the week. The homemade sauce cooks right in the slow cooker and comes out super creamy and delicious every time.
Ingredients
- 2 large chicken breasts boneless, skinless
- 2 tablespoons olive oil
- ½ large onion small diced
- 2 cloves garlic minced
- 2 ½ cups chicken stock or chicken broth, unsalted
- ½ cup milk
- 3 tablespoons cornstarch
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 ounces pimento peppers jarred,drained
- 14.5 ounces diced tomatoes drained
- 16 ounces spaghetti noodles
- 3 cups colby and monterey jack cheese shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Using the sauté function on your slow cooker (or a skillet on the stove) add in the oil and onions. Cook until translucent. Stir in the garlic and cook for an additional 30 seconds.
- Next, add the chicken, chicken stock or broth, pimentos, diced tomatoes, salt, and pepper. Stir everything together. Cover and let it cook on the low setting for 3-4 hours, or until the chicken is thoroughly cooked and tender enough to be easily pulled apart.
- Take the chicken out and let it rest until it's cool enough to handle. When the chicken has cooled, shred it and set it aside.
- Cook the pasta according to the package directions. Set aside.
- Combine the milk and cornstarch. Stir into the stock that is in the slow cooker. Once thickened add the cooked pasta and chicken to the slow cooker to warm up. Stir in the cheese. Enjoy!
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