Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

Spaghetti - it brings up visions of long strands of glutenous pasta dripping with tomato sauce... however, the spaghetti here is the squash version, and it is extremely filling, satisfying, and nourishing to boot.

The great thing about slow cooking is that you can start dinner in the morning and have food ready for when the end-of-the-day hunger rolls around.

The chicken breasts can be cooked on low heat for 6 to 8 hours along with peppers, mushrooms, and tomatoes while you are at work - and once you get home, you can toss that spaghetti squash straight in the oven.

As the weather gets cooler, you will begin to find spaghetti squash at your local market, as well as at larger grocery stores. It is harvested in early fall, and - like other hard-shelled winter squashes - it will keep throughout the winter and spring if it is stored in a cool location.

It is a beautiful vegetable with a creamy yellow outer skin, and while it is certainly a great alternative to pasta (carb and grain-freeness wise), you may also be pleased to know that you can eat it raw in salads and the seeds are edible too - perfectly roasted with just a hint of paprika and salt.

If you can still find tomatoes fresh from the vine, then a balsamic tomato and onion salad make a wonderful accompaniment. If it is later in the season, then a pear salad with honey-citrus vinaigrette will match nicely too.

Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

• 2 spaghetti squash or 1 large, cut in half and seeded
• 4 boneless, skinless chicken breasts
• 2 bell peppers, sliced
• 8 oz. mushrooms, sliced
• 1 onion, sliced
• 2 cups diced tomatoes
• 4 garlic cloves, minced
• 1 cup tomato sauce
• 2 sprigs of fresh thyme
• 2 bay leaves
• Fresh parsley to garnish
• Olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Season the chicken to taste with sea salt and freshly ground black pepper.
2. Transfer the chicken to a slow cooker. Top with bell pepper, mushroom, onion, diced tomato, tomato sauce, and garlic.
3. Place thyme and bay leaves on top and season to taste.
4. Cover and cook on low for 6 to 8 hours or on high for about 4 hours.
5. When done - cut, shred, or keep chicken breasts whole.
6. Preheat oven to 400 F.
7. Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
8. Place in the oven and roast, skin side up, for 30 to 40 minutes.
9. Scrape out the flesh of the spaghetti squash with a fork and serve in a bowl topped with the slow-cooked chicken mixture.

Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

A dish to be loved by all - slow cooked chicken breasts with tomatoes, mushrooms and peppers, sitting on a nest of baked spaghetti squash.

5 from 1 vote

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Prep Time 20 mins

Cook Time 8 hrs

Total Time 8 hrs 20 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 2410 kcal

Ingredients

  

1x2x3x

• 2 spaghetti squash or 1 large cut in half and seeded
• 4 boneless skinless chicken breasts
• 2 bell peppers sliced
• 8 oz. mushrooms sliced
• 1 onion sliced
• 2 cups diced tomatoes
• 4 garlic cloves minced
• 1 cup tomato sauce
• 2 sprigs of fresh thyme
• 2 bay leaves
• Fresh parsley to garnish
• Olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Season the chicken to taste with sea salt and freshly ground black pepper.
  Sea salt and freshly ground black pepper
• Transfer the chicken to a slow cooker. Top with bell pepper, mushroom, onion, diced tomato, tomato sauce, and garlic.
  4 boneless, 2 bell peppers, 8 oz. mushrooms, 1 onion, 2 cups diced tomatoes, 1 cup tomato sauce, 4 garlic cloves
• Place thyme and bay leaves on top and season to taste.
  2 sprigs of fresh thyme, 2 bay leaves
• Cover and cook on low for 6 to 8 hours or on high for about 4 hours.
• When done – cut, shred, or keep chicken breasts whole.
• Preheat oven to 400 F.
• Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
  2 spaghetti squash or 1 large, Olive oil
• Place in the oven and roast, skin side up, for 30 to 40 minutes.
• Scrape out the flesh of the spaghetti squash with a fork and serve in a bowl topped with the slow-cooked chicken mixture.
  Fresh parsley to garnish

Nutrition

Calories: 2410kcalCarbohydrates: 52gProtein: 297gFat: 116gSaturated Fat: 50gPolyunsaturated Fat: 7gMonounsaturated Fat: 56gTrans Fat: 6gCholesterol: 898mgSodium: 1352mgPotassium: 6389mgFiber: 13gSugar: 22gVitamin A: 2957IUVitamin C: 106mgCalcium: 404mgIron: 41mg

Keyword chicken, slow cooker, spaghetti squash, tomato

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