Colorado’s weather took a turn towards fall today and with it, my appetite veered to my slow cooker! I know the summer sun and temperatures will be back over the next 8 weeks or so, but tonight I wanted a taste of fall; something hearty and delicious, easy on our pocketbook, and a quick and easy crowd pleaser. Chicken-etti here we come!
Roll out your slow cooker and get ready to be wowed! All you need for this recipe are a handful of staples that we always have lying around anyway;
- 2 Cups Chicken broth
- 32 0z spaghetti (cooked al’dente)
- 8 cups cubed and cooked chicken (around 5 chicken breasts)
- 2 cans cream of celery or cream of chicken soup (I do one of each)
- 2 cups water
- 1 cup celery
- 1 cup carrots (optional)
- 1 onion (optional)
- 1 lb chopped American cheese (I just use one package of slices and cut them up)
- salt and pepper to taste
Throw everything in a crock pot and Voila! 2-3 hours later, simmering on low, you have a fabulous concoction that will melt your bad mood and buck up your anticipation for cooler weather.
A word to the wise, this recipe feeds a TON. If you aren’t feeding a hoard of ravenous monsters, like I am, you may want to cut this recipe in half. In fact, even with our larger than life family, this dish will feed us for two wonderful nights.
P.S. If your husband is anything like mine, he likes his food extra saucy, you can toss in 1/2 of milk to juice it up or, as i like to do, suggest he do it himself, haha. My kids like to poor bit of milk on theirs just to cool things down a bit, seeing as anything over 98.5 degrees burns their mouths like they just sucked on the sun. Oy. ENJOY!!!