Description
This Crockpot Chicken Spaghetti features irresistible flavors with creamy soups, tender chicken, and melted cheese, making it ideal for a quick and 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
Instructions
- Spray the inside of the Crock Pot with cooking spray.
- Pour cream of chicken and cream of mushroom soups into the pot.
- Add Rotel, cubed cream cheese, and Italian seasoning; stir well.
- Place chicken breasts into the pot and cover with lid.
- Set the Crock Pot to cook on LOW for 4 hours.
- After 4 hours, remove chicken breasts and transfer to a cutting board.
- Cook spaghetti according to package instructions.
- Shred the chicken using two forks.
- Return shredded chicken to the Crock Pot and stir well.
- Drain the cooked spaghetti and add to the pot.
- Stir until all noodles are coated in sauce.
- Add shredded cheese and stir to combine.
- Cover the pot and cook on LOW for an additional 30 minutes.
- Serve and enjoy.
Notes
Using low-fat cream cheese can reduce overall fat content.
Feel free to add vegetables like bell peppers or spinach for extra nutrition.
Make it a complete meal by serving it with a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg