Quick and easy crock pot recipes make it a snap to stay paleo on busy worknights.
Chicken Chile Spaghetti
Recipe Summary Chicken Chile Spaghetti
Top with shredded mozzarella before baking, if desired. Also an easy recipe to make in your Crock-Pot®--use no butter and add 1 cup of canned chicken broth.
Ingredients | Crock Pot Chicken Pasta Recipes
1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
¾ cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
Directions
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
Preheat oven to 350 degrees F (175 degrees C). (For slow cooker instructions, see Cook's Note.)
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.
If desired, add a small amount of mozzarella cheese to the top of the casserole before baking, and bake until the cheese is melted and lightly browned.
To make this recipe in the slow cooker, omit the butter and add 1 cup canned chicken broth. Cook on Low about 3 hours; stir in cooked pasta before serving.
Info | Crock Pot Chicken Pasta Recipes
prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
10
Yield:
10 servings
