For a simple soup recipe, this slow cooker recipe combines chicken, spaghetti squash, chopped tomatoes, and bell pepper.
| Prep Time: | 5 hrs |
| Cook Time: | 20 mins |
| Total Time: | 5 hrs 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 12 ounces spaghetti squash, peeled, seeded, and cut into 3-inch pieces
- 1 (14.5 ounce) can petite diced tomatoes
- 1 cup chicken broth
- 8 ounces chicken breast, diced
- ½ green bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon chopped fresh parsley
- ½ teaspoon basil
- ¼ teaspoon oregano leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
- Cook on Low for 5 to 6 hours.
- You can use 1 teaspoon minced fresh garlic in place of the garlic powder.
- If you want more garlic flavor, replace the salt with garlic salt.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 2040 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great tasty soup base, but as others said it could use a little more broth, and I would also add some cracked pepper. In general I think this would also be a great method for making a lower carb chicken “noodle” soup if you were to skip the tomatoes and add celery, onion, and carrot (as an alternative to this yummy recipe).
Delicious use of spaghetti squash!
I don’t typically cook or buy spaghetti squash but I’ve been looking for healthy ways to cook for my family during this pandemic. I roasted the squash first in the oven while I prepped the ingredients to the slow cooker. I used what I had on hand: red peppers, green peppers, fresh garlic, bay leaf is my signature in stews, enough fresh parsley and fresh oregano, chicken thighs with the bone, spam cut into chunks, chicken billion, chopped fresh tomatoes, carrots, one whole jalapeño chopped, black cumin seeds. Once the spaghetti squash was done roasting, I added it to the already brewing slow cooker. 4 hours into cooking, I removed the chicken thighs to cut into chunks to remove the bone from the stew. The bone gives nice flavor too. Add the meat back to the stew for another hour and poof ! All done. Delicious!! Oh. Had to add more water for more liquid. This may be a regular in my house.
I substituted andouille sausage for chicken, and added rinsed black beans and cumin. It did thicken up a little as it cooked, I added some more broth. We topped it with sour cream and shredded cheese. Delicious!
this was so good, I did dice the chicken and baked my squash so it was easier to scoop out. I did add chopped onion and carrot with fresh garlic and I added some tomato/ chicken bouillon. the crockpot was full and there is none left. very tasty!!
Great recipe! I used half a spaghetti squash, and yes, you do need to cook it a little first or you’ll never get it out of the shell. I cut mine in half and put it in the microwave for 8 minutes and then was able to easily scoop it out. I just put the chicken in first (whole breasts, not diced), put the squash on top and then poured everything over it. I used a full can of chicken broth but did not add any extra liquid beyond that. I used generous amounts of all the seasonings. When we were ready to serve I shredded the chicken breasts. Topped with Parmesan cheese. Very good.
I liked this recipe as a starting point, but I think needs tweaking to personal preference. I agree with the comments about not enough liquid – but then again what is 12 oz of spaghetti squash? The average squash is 2-3# so was the intent 1/4 of a squash? I used a whole medium squash, 2 large chicken breasts and 4c chicken stock. Plus a bay leaf for extra seasoning. Next time I’ll start with onion, celery and carrot like all good soups have. Not bad though, and definitely healthy!
My husband and I grew at least 30 spaghetti squashes this summer, so I’m looking for recipes to use the ones I didn’t give away… This recipe is great! We didn’t add more liquid, like others recommended, as we like our soups “meaty.” We did substitute garlic for any of the salt, as we don’t use salt. Great recipe.
Great recipe – added more chicken stock as others had written and more herbs. Added some bloody mary mix in to give it a kick.
I loved this recipe. I agree with KJHONS about the liquid. I ended up using 4 cups of chicken broth and it made enough soup for 4-5 servings. I had two left over chicken leg quarters, so I used them instead of chicken breast. I didn’t use onion powder due to allergies and I was out of basil but otherwise, I followed the recipe as written. I will definitely be making this dish again.
I found this recipe intriguing and made it as written. Found there was far too little liquid for soup and added three more cups of chicken stock. I tripled the helpings of herbs and next time, and there will be a next time. will use fresh garlic, at least two cloves. With the green pepper flavor, might add cumin. Recipe said to peel squash which was impossible due to hard shell. Split and put in microwave until just able to spoon out and then cut meat in 3″ pieces. Took 8 to 10 minutes in microwave. It was unbelievably good and my husband loved it. And incredibly easy. Gave a four as I had to add a lot.