Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

5 from 1 vote

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

Course Main Course

Cuisine American

Keyword chicken, slow cooker, spaghetti squash, tomato

Prep Time 20

Cook Time 8

Total Time 8 20

Servings people

Calories 2410kcal

Cost 10

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