Place one-third of the chicken thighs in an even layer in the slow cooker atop onions.
Sprinkle chicken with about one-third of the spice mixture.
Repeat layers twice, using the remaining chicken thighs and spice mixture.
In a medium bowl stir together condensed soup, sour cream, and chile peppers.
Pour over chicken in cooker.
Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours.
If using low-heat setting, turn cooker to high-heat setting.
Add sweet pepper strips and squash slices to cooker.
Cover and cook 45 minutes more.
Meanwhile, cut spaghetti squash in half lengthwise; remove seeds and strings.
Place one half, cut side down, in a microwave-safe baking dish.
Using a fork, prick the skin all over.
Repeat with the other squash half.
Using a fork, shred and separate the squash pulp into strands.
Remove all of the chicken thighs from the slow cooker (see Tips).
Place 6 of the thighs on a plate; cover with foil to keep warm.
Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools).
While the sauce cools, remove the meat from the remaining chicken thighs.
Using two forks, pull meat apart into shreds.
Place shredded chicken in a very large bowl; set aside.
To serve, divide spaghetti squash among six serving plates.
Place one of the whole chicken thighs atop squash on each serving plate.
Stir the vegetable-sauce mixture in the slow cooker.
Spoon about 1/2 cup of the vegetable-sauce mixture over each serving.
If desired, sprinkle with fresh parsley.
Stir the remaining vegetable-sauce mixture from the cooker into the shredded chicken in the bowl.
When working with chile peppers, wear plastic or rubber gloves.
To make ahead
This recipe makes extra shredded chicken for another meal.
Cover and refrigerate the extra chicken (Step 7) for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
