Crockpot Cheesy Chicken Spaghetti

This reminded me a lot of the Chicken Spaghetti Casserole recipe that I posted, but I liked this one better for two reasons: 1) it's in the crock pot, and I'm in love with the crock pot; 2) the addition of the jalapeños (sub for the can of diced green chiles in the original recipe) adds a nice extra kick of flavor.

This particular time I made it, I used one red and one yellow bell pepper, but you could use any color of pepper. Also, if you can find angel hair pasta, I think it would be even better than regular spaghetti.

Crockpot Cheesy Chicken Spaghetti

Serves 6 adults

Original Recipe

1 lb of chicken (thawed or frozen)

1 small onion, diced

2 bell peppers, diced

5-6 jarred jalapeños, chopped

2-3 cloves garlic, minced

1 tsp. cumin

salt and pepper to taste

1 recipe of cream of chicken soup substitute

3/4 lb of spaghetti

3 cups of shredded cheese

a few splashes of water or chicken broth

Put chicken, onion, garlic, peppers, jalapeños, cumin, cream of chicken soup, and 1 cup of cheese in crock pot. Add a few splashes of water or chicken broth. Stir to mix everything together. Cook on low 7-8 hours, or on high 4-5 hours. About 20 minutes before serving, cook the spaghetti noodles. Take out the chicken and shred with two forks. Add back in the shredded chicken, along with the spaghetti noodles and the rest of the cheese. Stir well. Cook an additional 20 minutes and then serve.