Wednesday, August 11, 2010

Crockpot Mexican Chicken Spaghetti

Well here it is, the concoction I made up last night! I must admit I'm still not sure if the name is right... after reading the basic recipe below, please scroll down to see some different variations of this recipe which of course, deserve totally different names. :)



3 large boneless skinless chicken breasts
1 large block Velvetta cheese
1 jar of your favorite spaghetti sauce (I tried the basic off brand and it was great and saved me a buck!)
1 can mexican rotel tomatoes with green chilis
splash of milk

Put all ingredients except the milk into the crockpot and turn on low for 5 hours. After cooking, take the chicken out and shred with a fork and knife. You can probably do this in the pot but I did mine on a plate. Return chicken to pot.

When its time to eat, if you feel the sauce is too thick just add splashes of milk until you get the consistency you want.

This is a really rich dish! I served the sauce over Ronzoni Wheat Noodles to balance out the, err, "bad" - like cheese can ever really be bad? Pfft!


South of the Border Chicken Pasta (thanks Erica!) - Add a can of rinsed black beans, an extra can of rotel & the juice of one lime. Same cook time.

Tomato Basil Chicken Pasta - Add 2 heaping tsps of dried basil & one cup of milk to the thick sauce and stir well. Upon serving, toss a handful of croutons & mozzarella cheese on top of your pasta before adding the sauce. Same cook time.

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