Description
Creamy, cheesy and easy CrockPot dinner perfect for family meals. Tender shredded chicken and a rich cheesy sauce coat every bite of spaghetti for the ultimate comfort food.
Ingredients
1 can diced tomatoes with green chiles (10 oz, not drained)
1 can cream of chicken soup
1 can cream of mushroom soup
½ diced onion
2 tsp minced garlic
2 tsp Italian seasoning
4 oz diced cream cheese
2 cups shredded cheddar cheese
1 package spaghetti (16 oz)
Instructions
1. Add chicken, diced tomatoes, soups, onion, garlic, and seasoning to crock pot; stir to combine.
2. Cover and cook on high for 3–4 hours or low for 6–8 hours.
3. Remove chicken, shred, and return to pot; stir well.
4. Add cream cheese and cheddar; cover and cook on low for 20–30 minutes.
5. Cook spaghetti al dente separately; drain.
6. Stir pasta into crockpot mixture and serve.
Notes
Refrigerate leftovers up to 4–5 days in airtight container.
Reheat gently in microwave, stirring often.
Frozen chicken may be used with 30 extra minutes cook time.
Do not cook pasta in crockpot to keep sauce creamy.
Try different cheeses, pasta shapes, or add veggies.
- Cook Time: 6 hours
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 5g
- Sodium: 1149mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.01g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 135mg