Description

Crockpot Chicken Spaghetti is a delightful dish that perfectly melds easy preparation with rich flavors. Featuring creamy soups, tender chicken, and a cheesy finish, this meal offers comfort and satisfaction, making it an ideal quick dinner option for busy nights.

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 tablespoons 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 and stir well.
Place the chicken breasts into the pot and cover with the lid.
Set the Crock Pot to cook on LOW for 4 hours.
After 4 hours, remove the chicken breasts and transfer them to a cutting board.
Cook the spaghetti according to package directions.
Use two forks to shred the cooked chicken breasts.
Return the shredded chicken to the pot and stir to combine.
Drain the cooked spaghetti and add it to the pot.
Stir until all noodles are coated with sauce.
Add the shredded cheese to the pot and stir well.
Cover the pot and continue cooking on LOW for an additional 30 minutes.
Serve and enjoy!

Notes

For added flavor, consider using a dash of your favorite hot sauce in the pot.
This dish can easily be customized with your choice of vegetables.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 920mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 36g
Cholesterol: 80mg