This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.

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  • Cook on Low for 5 to 6 hours.

Cook's Notes:

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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

235 calories; 3.6 g total fat; 61 mg cholesterol; 2040 mg sodium. 23.2 g carbohydrates; 25.7 g protein; Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
11/11/2015
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. Read More
(7)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/11/2015
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. Read More
(7)
Rating: 4 stars
11/11/2015
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. Read More
(7)
Rating: 4 stars
02/21/2017
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! Read More
(2)
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Rating: 4 stars
10/02/2018
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. Read More
(2)
Rating: 5 stars
10/23/2018
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!! Read More
(1)
Rating: 5 stars
10/16/2016
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. Read More
(1)
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Rating: 5 stars
12/11/2015
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. Read More
Rating: 5 stars
09/19/2016
Great recipe - added more chicken stock as others had written and more herbs. Added some bloody mary mix in to give it a kick. Read More
Rating: 5 stars
11/12/2018
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! Read More