Slow Cooker Chicken Taco Spaghetti
Slow Cooker Chicken Taco Spaghetti
A great dinner idea to start earlier in the day. The spaghetti cooks in the slow cooker lessening how many dishes to wash. It's so delicious.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 tsp (each) salt, black pepper, garlic powder, onion powder, italian seasoning
- 2 TBS olive oil
- 24 oz jar marinara sauce
- 3 cups chicken broth (DIVIDED)
- 8 oz block cream cheese
- 8 oz uncooked spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1/2 tsp (each) cumin and chili powder
- dried parsley (GARNISH)
Instructions
- In a large skillet heat 2 TBS olive oil until hot. Season top side of chicken with a sprinkling of salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Place chicken seasoning side down into hot skillet. Season top of chicken with salt, black pepper, garlic powder, onion powder, and italian seasoning. Sear chicken for 3-4 minutes until golden on the bottom.
- Flip chicken over and sear an additional 3-4 minutes until golden brown. Spray a 6 quart crockpot/slow cooker with non-stick cooking spray. Place seared chicken into bottom of slow cooker.
- Pour marinara sauce over top of chicken. Pour 1 cup of chicken broth along sides of chicken. Top with block of cream cheese. Sprinkle cumin and chili powder on top of the cream cheese.
- Cover slow cooker with lid and cook on high for 3 hours until chicken is fork tender and cooked through. Remove chicken and shred with 2 forks on a cutting board.
- Place spaghetti broken in half into slow cooker along with 2 cups chicken broth. Stir to coat spaghetti and mix in the softened cream cheese. Top with the shredded cooked chicken.
- Place lid back on slow cooker and cook an additional 30 minutes to 1 hour until the spaghetti is cooked through and tender. Stir the mixture every so often to prevent spaghetti from sticking during cooking process.NOTE: if more broth is needed during this step, please add.
- Mix in cheese. Top with parsley.