Monterey Spaghetti Crock Pot
Indulge in the ultimate comfort food with this irresistible Monterey Spaghetti Crock Pot recipe! Perfect for busy weeknights or cozy family dinners, this creamy and cheesy dish combines tender cooked spaghetti, shredded chicken, and a luscious blend of cream of chicken soup, tangy sour cream, and Monterey Jack cheese. Layered and slow-cooked to perfection, this one-pot meal is infused with savory seasonings like garlic powder, onion powder, and paprika for a flavor-packed experience. The crock pot does all the work, melting the cheese into gooey perfection while keeping the spaghetti moist and flavorful. Ready in just over two hours with minimal prep, this hearty dish serves up to six and is beautifully finished with a sprinkle of fresh parsley. Easy, satisfying, and perfect for your next family gathering, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Cooked spaghetti
- 2 cups Cooked, shredded chicken
- 2 cans (10.5 ounces each) Cream of chicken soup
- 1 cup Sour cream
- 2 cups Monterey Jack cheese, shredded
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Prepare the cooked spaghetti according to package instructions, drain, and set aside.
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth.
Add the cooked shredded chicken and 1 cup of shredded Monterey Jack cheese to the soup mixture. Stir until evenly combined.
Grease the inside of your crock pot with butter to prevent sticking.
Layer half of the cooked spaghetti into the bottom of the crock pot.
Pour half of the chicken and soup mixture over the spaghetti layer, spreading it evenly.
Repeat by adding the remaining spaghetti and topping it with the rest of the chicken and soup mixture.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly across the top.
Cover and cook on low heat for 2 hours, or until the cheese is melted and bubbly and the dish is heated through.
Before serving, gently stir the contents if desired or leave it layered for a lasagna-style presentation.
Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 35.3 g | ||
| Protein | 266.9 g | 534% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2490 mg | 192% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
