Ingredients
2 pounds boneless skinless chicken thighs
8 ounces spaghetti
1 cup diced tomatoes (canned, no added salt optional)
1 cup chicken broth
1 cup salsa
1 cup heavy cream
1 ounce taco seasoning (spicy or mild)
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 large onion (sliced)
2 garlic cloves (minced)
1 tablespoon chopped fresh cilantro (for garnish)
Instructions
Heat 1 tablespoon olive oil in a skillet. Sauté onion and garlic until fragrant.
Place chicken thighs in the crockpot and season with taco seasoning.
Add sautéed onion, garlic, diced tomatoes, chicken broth, and salsa to the crockpot.
Cook on LOW for 3 hours or HIGH for 2 hours.
30 minutes before serving, add spaghetti and heavy cream to the crockpot.
Shred chicken with two forks; mix chicken, spaghetti, and sauce thoroughly.
Let rest for 5 minutes. Serve with cheddar cheese and cilantro.
Notes
For less sodium, use low-sodium diced tomatoes.
Add frozen corn or black beans for extra texture.
Let cream-spaghetti rest to prevent a runny sauce.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 180
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: About 1-1.5 cups
- Calories: 600
- Sugar: 5g
- Sodium: 8g
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 180mg