Crock Pot Cheesy Chicken Spaghetti
Ingredients:
2 lbs boneless, skinless chicken breasts
1 lb spaghetti
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel tomatoes with green chilies, undrained
1 cup chicken broth
1 cup sour cream
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chopped fresh parsley (optional)
Instructions:
Prep the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Transfer the chicken to the crock pot.
Mix the Sauce: In a mixing bowl, combine the cream of chicken soup, Rotel tomatoes, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken in the crock pot.
Cook: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Cook the Spaghetti: About 20 minutes before the chicken is done, cook the spaghetti according to the package instructions. Drain and set aside.
Combine and Cheese It Up: Once the chicken is cooked, shred it directly in the crock pot using two forks. Add the cooked spaghetti and 1 1/2 cups of the shredded cheddar cheese to the crock pot. Stir until well combined and the cheese is melted.