Crockpot Cheesy Chicken Spaghetti
A comforting, creamy dish made with tender chicken, cheese, and spaghetti, cooked slowly for maximum flavor.
Ingredients
Main Ingredients
- 2 to 3 boneless, skinless chicken breasts Use thighs for more flavor if desired.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with low-fat or homemade version.
- 1 can (10.5 oz) cream of chicken soup Can substitute with low-fat or homemade version.
- 1 can (10 oz) diced tomatoes with green chilies Can use regular diced tomatoes for milder flavor.
- 1/2 cup chicken broth Adjust based on desired moisture.
- 1 tsp garlic powder For flavor.
- 1 tsp onion powder For flavor.
- 1/2 tsp paprika For flavor.
- 1/2 tsp black pepper For flavor.
- 8 oz spaghetti (broken in half) A standard spaghetti type.
- 2 cups shredded cheddar cheese Other cheese types can be used.
- 4 oz cream cheese (cubed) For creaminess.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Pour in the cream of mushroom soup and cream of chicken soup on top.
- Add the diced tomatoes with green chilies and chicken broth.
- Sprinkle garlic powder, onion powder, paprika, and black pepper evenly over the mixture.
- Cover the slow cooker and set to cook on low for 4 hours.
- After 4 hours, shred the chicken inside the cooker using two forks.
- Add shredded cheddar cheese and cubed cream cheese, mixing gently.
- Add broken spaghetti to the slow cooker and mix again.
- Cover and cook on high for an additional 30 minutes or until the spaghetti is tender.
- Stir to incorporate all flavors before serving.
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Notes
Serve with a side salad, steamed vegetables, or garlic bread. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.