Description

Crockpot Chicken Spaghetti is the ultimate comfort food with its creamy sauces, tender chicken, and cheesy goodness. This simple dish offers rich flavors and is perfect for a quick, satisfying family dinner.

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.
Stir well to combine all ingredients.
Add the chicken breasts to the pot.
Place the lid on the pot and 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 the package directions.
Shred the chicken breasts with two forks.
Return the shredded chicken to the Crock Pot and stir well.
Once the spaghetti is cooked, drain it and add it to the Crock Pot.
Stir until all noodles are coated in sauce.
Add the shredded cheese to the pot and stir until melted.
Cover and cook on LOW for an additional 30 minutes.
Serve and enjoy your meal!

Notes

Using rotisserie chicken can save time; simply add it at the end for extra flavor.
Feel free to adjust the cheese blend according to your preference or use a dairy-free option.
This dish can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 900mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 27g
Cholesterol: 80mg