Slow Cooker Amish Cheesy Chicken Spaghetti

👩‍🍳 Instructions

1. Layer the Chicken
   Place chicken breasts in the bottom of a greased slow cooker.
2. Mix the Sauce
   In a bowl, combine both soups, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Add Veggies & Cook
   Pour the soup mixture over the chicken. Add diced onion and bell pepper.
   Cover and cook on LOW for 6–7 hours, until chicken is tender.
4. Shred & Return
   Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
5. Add Pasta
   Stir in broken spaghetti, making sure it’s submerged in the sauce.
   Cook on HIGH for 30–40 minutes, until pasta is tender.
6. Finish with Cheese
   Stir in shredded cheddar until melted. Add milk if needed to adjust consistency.
7. Garnish & Serve
   Top with extra cheese, parsley, black pepper, or red pepper flakes as desired.

📝 Notes & Tips

• Make Ahead: Chop veggies and mix soups the night before for easy prep.
• Storage: Keeps well in the fridge for 3–4 days.
• Reheating: Add a splash of milk to loosen the sauce when warming.
• Variations: Try swapping cheddar for Colby Jack, mozzarella, or a spicy blend.
• Pasta Tip: Add spaghetti only near the end to avoid mushiness.
• Time Saver: Use pre-cooked or rotisserie chicken to speed things up.