Taco Ranch Chicken Spaghetti in the Slow Cooker

Serves 10 in about 4 hours. The pot starts with salsa, then onions.

Ingredients

• 1 yellow onion, diced
• 2 pounds chicken thighs, boneless/skinless
• ½ teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 1-ounce packet taco seasoning
• 1 1-ounce packet ranch seasoning
• 5 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cups salsa
• 2 10.5-ounce cans cream of chicken soup (try my homemade recipe)
• 12 ounces uncooked spaghetti pasta
• 2 cups shredded cheese, divided
• ½ cup sour cream
• 3 green onions chopped, divided

Method

1. To the slow cooker, add the diced onion, then place the chicken thighs on top.
2. Scatter on the salt, pepper, onion powder, garlic powder, taco seasoning, and ranch seasoning.
3. Tip in the garlic and the bell pepper.
4. Tip in the salsa evenly over the seasoned chicken.
5. Smooth the cream of chicken soup over the salsa and make sure to cover the chicken.
6. Put a lid on and cook on Low for 4-5 hours or on High for 3-4 hours.
7. About 45 minutes before serving, cook the spaghetti in a pot of salted boiling water per package instructions for al dente. Drain and keep it nearby.
8. While the pasta is cooking, remove the cooked chicken thighs to a plate and shred the meat using 2 forks.
9. Return the shredded chicken to the slow cooker.
10. Stir in half of the shredded cheese to the sauce and stir it in.
11. Stir in ¾ of the chopped green onions and stir them in.
12. Stir a little of the sauce into the sour cream to temper it, then stir it into the sauce.
13. Stir in the cooked and drained spaghetti noodles and carefully stir them in.
14. Plate with the remaining cheese and green onions as garnish.

More slow cooker ideas are in the slow cooker collection.