Rooted in the heartiness of Amish cooking, this dish combines simple pantry staples to create a comforting and flavorful meal. The slow cooker gently infuses every bite with savory goodness, keeping the chicken juicy and tender. It’s the kind of recipe that brings everyone to the table, perfect for hectic weeknights or lazy Sundays.
🧂 Ingredients
Category Ingredient Amount
Base Boneless skinless chicken breasts 1 pound
Cream of chicken soup 1 can (10.5 oz)
Cream of mushroom soup 1 can (10.5 oz)
Chicken broth 1 cup
Onion, diced 1 small
Green bell pepper, diced 1
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Salt and pepper To taste
Pasta Spaghetti, broken into thirds 8 ounces
Shredded cheddar cheese 2 cups
Milk (optional, to thin sauce) ½ cup
Optional Toppings Extra shredded cheese As desired
Fresh parsley For garnish
Black pepper To taste
Red pepper flakes For heat
👩🍳 Instructions
1. Set the Base
Add chicken breasts to the bottom of a greased slow cooker.
2. Prepare the Sauce
In a separate bowl, whisk together both soups, chicken broth, garlic powder, onion powder, salt, and pepper until smooth and well mixed.
3. Add Vegetables & Start Cooking
Pour the soup mixture over the chicken. Add the chopped onion and bell pepper.
Cover and cook on LOW for 6 to 7 hours, or until the chicken is fully cooked and tender.
4. Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir.
5. Add Pasta
Stir in the broken spaghetti, making sure the noodles are submerged in the sauce.
Cook on HIGH for 30 to 40 minutes, or until the pasta is cooked through.
6. Add Cheese
Mix in shredded cheddar cheese until melted and creamy. Stir in milk if the sauce is too thick.
7. Finish and Garnish
Top with additional cheese, fresh parsley, black pepper, or red pepper flakes if desired. Serve hot and enjoy!
📝 Tips & Tricks
Meal Prep Friendly: Chop veggies and mix the sauce the night before for faster assembly.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat Like a Pro: Add a splash of milk when reheating to keep it creamy.
Swap It Up: Try using Colby Jack, mozzarella, or a spicy cheese mix instead of cheddar.
Pasta Tip: Wait to add the pasta until the end to avoid overcooking and mushy noodles.
Speed Hack: Use leftover or store-bought rotisserie chicken to skip the shredding step.
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