Description

This Crockpot Chicken Spaghetti features tender chicken, creamy sauces, and a delightful blend of cheese. With simple preparation and hearty flavors, it’s an ideal choice for a quick dinner or a comforting family meal.

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.
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 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.
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 it 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

Make sure to shred the chicken well for even distribution throughout the dish.
Feel free to add your favorite vegetables for an extra delicious twist.
For a spicier kick, consider using spicy Rotel tomatoes.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 1300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg