Description

Crockpot Chicken Spaghetti is a flavorful blend of creamy soups, chicken, and melted cheese over tender spaghetti. This dish is perfect for a quick weeknight dinner that satisfies the whole family without fuss.

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

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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.
Stir well to combine the ingredients.
Add the chicken breasts to the pot, ensuring they are covered by the mixture.
Place the lid on the pot and set the Crock Pot to cook on LOW for 4 hours.
After 4 hours, remove the chicken breasts from the pot and put them on a cutting board.
Cook the spaghetti according to the package instructions until al dente.
Use two forks to shred the cooked chicken breasts into bite-sized pieces.
Return the shredded chicken to the Crock Pot and stir to mix with the sauce.
Once the spaghetti is cooked, drain it and add it to the Crock Pot.
Stir until all the noodles are coated with the sauce and chicken.
Add the shredded cheese to the pot and mix well.
Reattach the lid and continue cooking on LOW for another 30 minutes to melt the cheese.
Serve and enjoy your delicious meal!

Notes

For extra flavor, consider adding some sautéed garlic or onion to the pot.
You can substitute chicken breasts with thighs for a richer taste.
Feel free to top with fresh parsley for garnish before serving.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 900mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg