Slow Cooker Amish Cheesy Chicken Spaghetti

Directions

1. Lightly grease the inside of your slow cooker and place the chicken breasts in a single layer on the bottom.
2. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
3. Pour the soup mixture evenly over the chicken breasts, making sure they are fully coated.
4. Sprinkle the diced onion and green bell pepper over the top. The vegetables will soften slowly and add sweetness to the sauce.
5. Cover and cook on LOW for 6–7 hours, until the chicken is very tender and easily pulls apart with a fork.
6. Carefully remove the chicken breasts from the slow cooker and shred them using two forks. The meat should be juicy and fall apart easily.
7. Return the shredded chicken to the slow cooker and stir gently to distribute it throughout the creamy sauce.
8. Add the broken spaghetti, pressing it down so it is mostly submerged in the liquid.
9. Cover and switch the slow cooker to HIGH. Cook for 30–40 minutes, stirring once halfway through, until the spaghetti is tender but not mushy.
10. Sprinkle in the shredded cheddar cheese and stir until fully melted and the sauce becomes thick, creamy, and glossy.
11. Taste and adjust seasoning if needed, then serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 6 hours 40 minutes
Total Time: About 7 hours
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Use a blend of cheeses such as mozzarella and Monterey Jack for a milder, stretchier texture.
• Add sliced mushrooms or frozen peas during the last hour of cooking for extra vegetables.
• For a slightly spicy version, add a pinch of red pepper flakes or diced jalapeño.
• Make it gluten-free by using gluten-free spaghetti and certified gluten-free soups.

Serving Suggestions