Description

Crockpot Chicken Spaghetti is a delightful blend of creamy soups, tender chicken, and gooey cheese, making it an ideal choice for stress-free dinners at home. This dish is packed with flavor, easy to prepare, and perfect for any night of the week!

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 all ingredients.
Add the chicken breasts to the pot and cover with the lid.
Set the Crock Pot to cook on LOW for about 4 hours.
After 4 hours, remove the chicken breasts and place them on a cutting board.
Prepare the spaghetti according to the package directions.
Use two forks to shred the cooked chicken breasts.
Return the shredded chicken back to the Crock Pot and stir to combine.
Once the spaghetti is cooked, drain it and add it to the Crock Pot.
Mix everything together until the spaghetti is well coated in sauce.
Sprinkle the shredded cheese on top and stir to combine again.
Cover the pot and continue to cook on LOW for another 30 minutes.
Serve and enjoy your delicious meal!

Notes

Feel free to customize with your favorite vegetables or spices.
If you prefer a lighter version, consider reducing the amount of cheese or using whole grain spaghetti.
This dish can be stored in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 4g
Sodium: 1010mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 37g
Cholesterol: 115mg