Crock-Pot Chicken Spaghetti
This Crock-Pot Chicken Spaghetti is a comforting and easy-to-make dish, perfect for potlucks, family dinners, or sharing with friends. Minimal effort is required as the slow cooker does most of the work, resulting in a creamy, cheesy, and delicious meal.
Equipment
- Crock Pot (Slow Cooker)
- Forks for shredding chicken
- Large pot for cooking spaghetti
Ingredients
Main ingredients
- 3 boneless, skinless chicken breasts
- 1 can (10 oz) diced tomatoes with green chiles, undrained mild or hot
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 0.5 medium onion diced
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 4 oz cream cheese diced
- 2 cups cheddar cheese shredded
- 1 package (16 oz) spaghetti
Instructions
- Place chicken breasts into the bottom of the slow cooker.
- Pour in diced tomatoes with green chiles (juice and all), cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning.
- Cover and cook on LOW for 4-6 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker, shred it, and return it to the slow cooker.
- Stir in diced cream cheese and shredded cheddar cheese until melted and the sauce is smooth and creamy.
- Cook spaghetti according to package directions and drain.
- Serve the chicken spaghetti mixture over cooked spaghetti.
Notes
This recipe is easily customizable with different spice levels, vegetables, cheeses, and pasta shapes. Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.