Chicken Salsa Spaghetti
If you are bored of taco nights and spaghetti nights, but you always keep the stuff on hand (like me), try this pasta. The chicken cooks in the slow cooker all day, and from there, it’s less than 45 minutes until dinner time. This was literally a “hmm, I bet this would taste good together” recipe. And it does! It’s all the typical flavors kids are used to, but switched up for a little bit of interest. Of course if you don’t have salsa verde, you can always use red salsa.
Total Time: 6 hours (hands on time, 30 minutes)
Difficulty Level: Easy
4 boneless, skinless chicken breasts
36 ounces salsa verde
24 ounces water
2 tablespoons chicken powder
1 tablespoon cumin
1 tablespoon granulated garlic
2 teaspoons coriander
1 pound whole wheat spaghetti
1 can whole kernel corn
1 red bell pepper or 3-4 roma tomatoes
your favorite cheese (optional)
- Slice the onions very thinly, and add them to the bottom of a 6 quart slow cooker.
- Add the chicken breasts on top of the onions.
- Cover the chicken with the salsa verde, water, chicken powder, cumin, garlic, and coriander.
- Cook on high for 4 hours or low for 6 to 8 hours.
- Bring a large pot of salted water to a boil.
- Meanwhile, remove the chicken from liquid. Use a fork and tongs to shred the chicken, and add it back to the liquid.
- Boil the spaghetti according to package instructions (about 8-10 minutes).
- Drain the pasta.
- Add the chicken and the liquid from the slow cooker to the empty pasta pot. Add the corn (plus the liquid), and bring it to a boil.
- Let it reduce until thickened to a saucy consistency, about 10 minutes.
- Meanwhile, finely dice the bell peppers (or seed and dice the roma tomatoes). Chop the cilantro.
- Turn the heat off, and add the pasta back to the pot with the chicken. Toss together with tongs.
- Serve the pasta hot, and top with bell peppers or tomatoes and freshly chopped cilantro. (Some people will ask for cheese…like everyone in my house.)