Description
Enjoy the creamy and cheesy goodness of Crockpot Chicken Spaghetti. With tender chicken, rich sauces, and perfectly cooked pasta, it’s a simple yet delicious meal for the whole family, perfect for weeknight dinners.
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 with cooking spray.
- Pour cream of chicken soup and cream of mushroom soup into the pot.
- Add Rotel, cubed cream cheese, and Italian seasoning to the pot and stir well.
- Place the chicken breasts into the pot.
- Cover the Crock Pot and set it to cook on LOW.
- After 4 hours, remove the chicken breasts to a cutting board.
- Cook the spaghetti according to package instructions.
- Use two forks to shred the chicken breasts.
- Return the shredded chicken to the Crock Pot and mix well.
- Once the spaghetti is cooked, drain it and add to the pot.
- Stir until all noodles are coated in sauce.
- Add the shredded cheese and mix again.
- Cover and continue cooking on LOW for an additional 30 minutes.
- Serve and enjoy.
Notes
You can substitute chicken thighs if preferred for a richer flavor.
Feel free to add vegetables like bell peppers or onions for more nutrition.
Adjust the seasoning based on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg