Creamy Crockpot Chicken Spaghetti
Ingredients:
10.5 ounces cream of chicken soup
10.5 ounces cream of mushroom soup
10 ounces Rotel diced tomatoes with chilies, undrained
4 ounces cream cheese, cubed
2 tablespoons Italian seasoning
1.5 pounds boneless skinless chicken breasts
12 ounces spaghetti
2 cups shredded blend of mozzarella and cheddar cheese
Instructions:
In the crockpot, blend the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with chilies, cubed cream cheese, and Italian seasoning until everything is well combined.
Nestle the chicken breasts into the crockpot, making sure they’re covered by the mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, prepare the spaghetti according to package directions, drain it, and set it aside.
Take the chicken out of the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir it into the sauce.
Add the cooked spaghetti to the crockpot, tossing it until it’s evenly coated with the creamy mixture.
Scatter the shredded mozzarella and cheddar cheese over the top. Cover and cook for another 10-15 minutes, until the cheese melts and bubbles.
Serve hot and savor the creamy goodness!
Servings: 6-8
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