Creamy Crockpot Chicken Spaghetti

Here’s a delicious and comforting recipe for Creamy Crockpot Chicken Spaghetti that’s perfect for busy days.

Equipment

• crockpot
• forks

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
• 4 oz cream cheese, cubed
• 2 cups shredded cheddar cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 oz spaghetti, cooked according to package instructions
• Salt and pepper, to taste

Instructions

1. Place the boneless, skinless chicken breasts in the bottom of your crockpot.
2. Pour the cream of chicken soup, cream of mushroom soup, and Rotel tomatoes over the chicken.
3. Add the Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
5. Remove the chicken breasts from the crockpot and shred them using two forks.
6. Return the shredded chicken to the crockpot.
7. Stir in the cubed cream cheese and shredded cheddar cheese.
8. Mix until the cheeses are melted and the sauce is creamy.
9. Cook the spaghetti according to the package instructions, then drain.
10. Add the cooked spaghetti to the crockpot and stir until fully coated in the creamy chicken sauce.
11. Taste the spaghetti and adjust the seasoning with additional salt and pepper if needed.
12. Ladle the creamy chicken spaghetti into bowls or onto plates.
13. Garnish with additional shredded cheese, fresh parsley, or a sprinkle of red pepper flakes for some heat.

Notes

Substitute Pasta: Use penne, rotini, or any other pasta you prefer. Make It Spicier: Add extra diced green chilies or a pinch of cayenne pepper. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.