Recipe - Slow Cooker Southwest Chicken Spaghetti

While serving as a missionary in Florida many years ago, I had a dish called Chicken Spaghetti at a large P-day lunch for several zones hosted by some thoughtful members in the area. At that time I had never eaten spaghetti prepared any other way than with traditional Italian style red sauce, and I was amazed by the delicious taste of the zippy, creamy chicken sauce over the pasta. This was back in the day when dinner appointments--especially for sister missionaries--were few and far between. With time for cooking so limited, we mainly subsisted on peanut butter and cold cereal. In short, we appreciated the offering of an occasional hot meal so much that it was almost pitiful, so it could be that my memory of this culinary experience exceeds the reality!

The other day I spent some time trying to replicate this yummy dish, and I think my version comes pretty close. It has a nice blend of flavors that I think everyone will like. I served this to the whole family the other night, including my parents who don't like things overly spicy, and they really enjoyed it. It was easy to put together and ready to eat when we were. See instructions at the end of today's post.

Slow Cooker Southwest Chicken Spaghetti

4 boneless Chicken Breasts, cut into chunks

1 diced Onion
1 diced Red Bell Pepper
1 diced Green Bell Pepper
2 small cans whole Green Chilies
1 teaspoon Cumin
4 minced Garlic Cloves
1 teas. Tabasco Sauce
¾ teaspoon Salt
½ teaspoon Black Pepper
2 cans Campbell’s Cream of Chicken Soup
1 to 1 1/2 cups Sour Cream
12 oz Velveeta Cheese, cut into cubes
24 oz cooked Thin Spaghetti
Shredded Medium Cheddar Cheese
Chopped Cilantro if desired

Cut up chicken into chunks. Set aside.

Dice up peppers, onion, garlic, and green chilies.

I had a cute little helper.

I like to buy whole canned chilies instead of diced so I can cut up my own. I think you get better quality chilies that way and it only takes a minute.

Mix up soup, cumin, Tabasco, and half of the salt and pepper. Add in the diced veggies & garlic and stir well.

Place chicken in bottom of large Slow Cooker. Sprinkle with remaining salt and pepper. Pour sauce over, but do not stir.

-Cook on low for 6 to 7 hours without stirring.

-A few minutes before time to eat, stir the mixture well, add the Velveeta cubes and stir until melted, then add the sour cream.

-Replace the lid and heat for another 5 to 10 minutes or turn your slow cooker to the "keep warm" feature if you aren't ready to eat. You don't want it to simmer after the sour cream is added, but make sure it's good and hot after the cheese has melted and sour cream is in.

-In boiling salted water (1 to 2 Tablespoons in a very large pot of water) cook 24 ounces of Thin Spaghetti according to package directions. Do not overcook. Rinse in hot water and drain well.

-Over individual servings of spaghetti, sprinkle with shredded chedddar cheese, then sauce (so it will melt the cheese). Top with chopped Cilantro if desired.