Crockpot Chicken Spaghetti
A creamy and comforting pasta dish made with chicken, sauce, and cheese, all cooked effortlessly in a slow cooker!
Equipment
- Slow Cooker
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 1.75 lbs boneless skinless chicken breasts
- 2 cans non-fat cream of chicken soup 10.5 oz each
- 1 can diced tomatoes 10 oz, do not drain
- 8 oz Neufchâtel cheese or cream cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced garlic approximately 5-6 cloves
- 1 Tbsp Italian seasoning
- 1 lb spaghetti
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Pour the cream of chicken soup and diced tomatoes over the chicken.
- Add minced garlic, Italian seasoning, salt, and pepper.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Once cooked, shred the chicken using two forks.
- Add Neufchâtel cheese and mozzarella cheese into the slow cooker, cover, and let it melt for 20-30 minutes.
- Meanwhile, cook the spaghetti according to package instructions until al dente.
- Once cheese is melted, stir in the cooked spaghetti until well combined.
- Serve hot, garnished with red pepper flakes and Parmesan cheese if desired.
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Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.