Crock Pot Chicken Spaghetti

This recipe uses pantry staples and comfort food flavors that will cook all day while your at work (or while your at home taking care of little people)  Score!!!
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • 15 oz can tomato sauce
  • 3 cups water
  • 2 tsp oregano or basil, dried
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3.5 lbs chicken thighs, skinless & fat removed (bone in or out)* (raw, no need to cook before)
  • 10 oz spaghetti, whole wheat or gluten free if necessary
  • 1/3 cup parsley
  • 1/3 cup Parmesan cheese, grated (optional)
  1. In a large slow cooker, add carrots through black pepper and stir. Add chicken and make sure it’s covered with sauce. Cover and cook on Low for 8 – 10 hours.
  2. Remove chicken from the slow cooker and shred into pieces using 2 forks (remove and discard bones if necessary).
  3. Switch slow cooker to High and place chicken back. Add pasta in a bunch and let the bottom part of spaghetti soften for a few minutes. Then you can push it all in the slow cooker.
  4. Alternatively, you could brake it in half to fit all in right away. Give a few stirs to separate the noodles and mix with sauce. Cover and cook for about 30 minutes (less amount for GF pasta, especially brown rice) or until pasta is cooked. Sprinkle with parsley and cheese, serve hot.
  5. Storage Instructions: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 – 4 months.
*Chicken breasts would work too.
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving = 1 + 1/3 cups:
Calories: 302.3
Total Fat: 7.0 g
Cholesterol: 119.5 mg
Sodium: 881.0 mg
Total Carbs: 32.8 g
Dietary Fiber: 5.6 g