Description

This Crockpot Chicken Spaghetti is a delightful blend of flavors featuring tender chicken, creamy sauces, and cheesy goodness. Perfect for a quick dinner or comforting meal, it’s a homemade favorite everyone will love!

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

Notes

For extra flavor, consider adding chopped green peppers or onions to the mix.
Feel free to substitute the cheese blend with your favorite types for a personal touch.
This dish can be made ahead and stored in the fridge for easy reheating.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 40g
Cholesterol: 90mg