Creamy Crockpot Chicken Spaghetti
A comforting and creamy chicken spaghetti dish made effortlessly in a crockpot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces Chicken breasts Fresh or frozen
- 10 oz Diced tomatoes with green chiles (not drained)
- 1 can Cream of chicken soup
- 1 can Cream of mushroom soup
- 0.5 pieces Diced onion About half of a medium onion
- 2 tsp Minced garlic
- 2 tsp Italian seasoning
- 4 oz Cream cheese (diced)
- 2 cups Shredded cheddar cheese
- 16 oz Spaghetti Cooked according to package instructions
Instructions
Preparation
- Begin by lightly spraying or greasing the inside of your crockpot to prevent sticking.
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced tomatoes with green chiles on top of the chicken without draining.
- Pour in the cream of chicken and cream of mushroom soups.
- Sprinkle in the diced onion, minced garlic, and Italian seasoning. Stir gently.
Cooking
- Cover the crockpot and set it to cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- After cooking, remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir in the diced cream cheese and shredded cheddar cheese.
- Cover and allow to cook on low for an additional 20 to 30 minutes until the cheese is melted.
Finishing Touches
- Meanwhile, boil a pot of water and cook the spaghetti according to the package instructions until al dente.
- Drain the spaghetti and stir it into the creamy chicken mixture in the crockpot.
- Ladle portions into bowls and serve hot.
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Notes
Consider adding fresh parsley on top for garnish and serving with salad or garlic bread. You can customize with different cheeses or vegetables.