Crock Potslow Cooker Or Stove Top Chicken Spaghetti Food

ULTIMATE CROCK POT CHICKEN SPAGHETTI

Steps:

• Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well. Add the chicken breasts and cover with the lid. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
• Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
• Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Steps:

• Brown garlic and onion in olive oil.
• Add chicken parts and continue to brown.
• When browned, add all the other ingredients.
• Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
• Add a little water if required.
• Serve over hot, cooked spaghetti.
• Sprinkle fresh Parmesan over the dish, if desired.

SLOW COOKER CHICKEN AND STOVE TOP

Steps:

• Place chicken in bottom of slow cooker.
• Pour both soups and broth over chicken; dump whole box of Stove Top Dressing over that; drizzle melted butter on top.
• Cook on low about 8 hrs; stir and ENJOY!

MEXICAN-STYLE SPAGHETTI (STOVE-TOP OR CROCK POT)

Steps:

• In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
• Add the next 10 ingredients and mix well.
• Cover and simmer for 2 hours,stirring occasionally.
• Serve over spaghetti.
• Yield: 8 servings.