Description

This Crockpot Chicken Spaghetti features a delightful blend of creamy sauces, tender chicken, and gooey cheese, making it a perfect option for a quick and delicious dinner. Enjoy the comfort of homemade meals with minimal prep!

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.
Add the chicken breasts to the pot.
Place the lid on the pot and set Crock Pot to cook on LOW.
After 4 hours of cooking, remove the chicken breasts from the pot and transfer them to a cutting board.
Cook the spaghetti according to the directions on the package.
Use two forks to shred the chicken breasts.
Return the shredded chicken to the Crock Pot and stir well.
Once the spaghetti is cooked, drain it and add it to the Crock Pot.
Stir until all the noodles are coated in sauce.
Add the shredded cheese to the pot and stir.
Return the lid to the Crock Pot and continue cooking on LOW for 30 minutes.
Serve and enjoy!

Notes

For extra richness, consider using full-fat cream cheese.
Feel free to modify the cheese blend based on your preferences.
This dish can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg