2PoundsBoneless, Skinless Chicken Breast (About 4 Chicken Breast)
1tspSalt
1tspPaprika
1tspLemon Pepper
1/2tspGround Black Pepper
1/2CupDiced Onion
10ozRotel Tomatoes with Green Chilies
10.5ozGluten-Free Cream of Chicken Soup
10.5ozGluten-Free Cream of Mushroom Soup
1/4 CupChicken Broth (Optional, see note.)
3CupsShredded Colby Jack Cheese
4ozCream Cheese (Must be room temperature!)
1/4CupHeavy Cream
12ozGluten-Free Spaghetti or Regular Spaghetti
Instructions
Pour olive oil into slow cooker and add the chicken breast, poke each one a few times with a fork.
Sprinkle with the salt, paprika, lemon pepper, and ground pepper directly onto the chicken breast.
Add the onions, Rotel, cream of chicken, and cream of mushroom. Spread to fully cover the chicken breast.
Cover with the lid and cook on HIGH for 3 hours OR LOW for 4-5 Hours.
About 30 minutes before the chicken is cooked, boil water on the stove and cook the spaghetti per the box instructions until it is Al Dente.
Drain and set aside.
Take the chicken out of the slow cooker and place it in a large bowl, shred the chicken with 2 forks.
Place the chicken back into the slow cooker and slightly mix so that it's fully coated with sauce.
Add in the cream cheese, shredded cheese, and cream.
Mix this well.
Add the drained spaghetti directly into the chicken mixture, and mix well to coat.
Cover and keep on WARM for 20-30 minutes until the pasta is heated through.
Serve.
Notes
Most gluten-free spaghetti comes in 12oz boxes, if you are using regular spaghetti, 16oz will work just fine.If you do not want it too spicy, drain a little bit of liquid out of the Rotel can before pouring it into the Crockpot. If you do this, it's best to add about 1/4 cup of chicken broth or water to make up for the liquid.This recipe was done with pre-shredded cheese, which means the cheese is acting as a binder, not a cream.Chicken should have an internal temperature of at least 165°F before serving.