Description
Enjoy a plate of Crockpot Chicken Spaghetti, where tender chicken meets creamy sauce and spaghetti. This dish is a quick, flavor-packed comfort meal perfect for busy evenings.
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 the cream of chicken soup and the cream of mushroom soup into the pot.
- Add the Rotel, cubed cream cheese, and Italian seasoning to the pot and stir well.
- Add the chicken breasts to the pot.
- Cover the pot with the lid 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 using two forks.
- Return the shredded chicken to the Crock Pot and mix well.
- Once spaghetti is cooked, drain it and add it to the Crock Pot.
- Stir until all noodles are coated in the sauce.
- Add the shredded cheese to the pot and stir.
- Cover the pot with the lid and continue cooking on LOW for 30 minutes.
- Serve and enjoy!
Notes
Feel free to adjust the amount of Italian seasoning according to your taste preferences.
For a spicier kick, consider adding more diced chilies or a pinch of red pepper flakes.
This dish pairs well with a fresh garden salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg