Description

This Crockpot Chicken Spaghetti is a must-try for those seeking a simple, delicious dinner option. Packed with flavors from creamy soups, tender chicken, and melty cheese, it’s perfect for comforting family meals or easy entertaining.

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 with the sauce.
Place the lid on the pot and set the 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 until al dente.
Use two forks to shred the cooked chicken breasts.
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 gently until all the noodles are coated in sauce.
Add the shredded cheese to the pot and stir to combine.
Return the lid to the Crock Pot and continue cooking on LOW for an additional 30 minutes.
Serve and enjoy your delightful meal!

Notes

Feel free to adjust the seasoning to taste for additional flavor.
Make it a complete meal by serving with a side salad or garlic bread.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 524
Sugar: 3g
Sodium: 962mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 29g
Cholesterol: 77mg