Description

This Crockpot Chicken Spaghetti is a comfort food favorite, bursting with savory flavors. With tender chicken, creamy sauces, and melty cheese, it’s perfect for a quick and delicious dinner at home.

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

Cook Mode Prevent your screen from going dark

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.
Add the chicken breasts to the pot.
Place the lid on the pot and set the Crock Pot to cook on LOW.
After 4 hours, remove the chicken breasts and transfer to a cutting board.
Cook the spaghetti according to the package directions.
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 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 flavor, try adding some diced onions or bell peppers to the mix.
Feel free to substitute chicken with turkey or beef for a different twist.
This dish can also be served with garlic bread on the side.

Nutrition

Serving Size: 1 serving
Calories: 732
Sugar: 4g
Sodium: 1560mg
Fat: 35g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 37g
Cholesterol: 125mg