Gluten Free Crockpot Chicken Spaghetti

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta

Whole wheat adds fiber without a significant price increase.

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Thighs and drumsticks are often less expensive and flavorful.

Pour 2 tablespoons of olive oil into the bottom of the crockpot.

Place 2 pounds of boneless skinless chicken breasts inside the crockpot and poke them a few times with a fork.

Sprinkle 1 teaspoon of salt, 1 teaspoon of paprika, 1 teaspoon of lemon pepper, and 1/2 teaspoon of ground black pepper over the chicken.

Add 1/2 cup of diced onions and a 10 oz can of Rotel to the crockpot.

Add a 10.5 oz can of cream of chicken soup and a 10.5 oz can of cream of mushroom soup, ensuring they are gluten-free if needed.

Cover the chicken with the soups and other ingredients.

Cover the crockpot with the lid and cook on high for 3 hours or low for 4 to 5 hours, checking that the chicken reaches an internal temperature of 165°F.

About 30 minutes before the chicken is done, cook the pasta according to the instructions on the box, drain, and set aside.

Once the chicken is cooked, shred it using two forks either in the crockpot or in a bowl, then return it to the crockpot.

Mix the shredded chicken with the sauce, then add 3 cups of shredded Monterey Jack cheese, 4 oz of room temperature cream cheese, and 4 cups of cream, mixing until the cheese is melted.

Add the drained spaghetti to the crockpot and mix until coated.

Cover the crockpot and keep it on warm for about 20 to 30 minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens