Description
Crockpot Chicken Spaghetti combines creamy soups and tender chicken for a comforting dish that’s perfect for busy nights. It’s easy to prepare and delivers an irresistible flavor that everyone will love!
Ingredients
Scale
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 10 oz rotel diced tomatoes and diced chilies, not drained
- 4 oz cream cheese, cubed
- 2 tablespoon italian seasoning
- 1.5 lbs boneless, skinless chicken breasts
- 12 oz spaghetti
- 2 cups shredded mozzarella and cheddar cheese blend
Instructions
- Spray the inside of the Crock Pot well with cooking spray.
- Pour the cream of chicken soup and cream of mushroom soup into the pot.
- Add the Rotel, cubed cream cheese, and Italian seasoning to the pot and stir well.
- Place the chicken breasts into the pot.
- Cover the pot and set it to cook on LOW.
- After 4 hours, remove the chicken breasts and place them on a cutting board.
- Cook the spaghetti according to package directions.
- Shred the chicken with two forks.
- Return the shredded chicken to the Crock Pot and stir well.
- Once the spaghetti is cooked, drain it and add to the Crock Pot.
- Stir until the noodles are thoroughly coated in the sauce.
- Add the shredded cheese and stir again.
- Cover the pot and continue cooking on LOW for an additional 30 minutes.
- Serve and enjoy!
Notes
For a bit more heat, consider adding additional diced chilies or jalapeños.
Feel free to substitute chicken breasts with thighs for a richer flavor.
This dish is perfect for leftovers and can be frozen for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg