Description
A comforting chicken spaghetti dish made easily in a CrockPot with creamy sauce and cheesy goodness.
Ingredients
- 3 chicken breasts
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 onion, diced
- 2 tsp minced garlic
- 2 tsp Italian seasoning
- 4 oz cream cheese, diced
- 2 cups shredded cheddar cheese
- 1 package (16 oz) spaghetti
Instructions
- Place the chicken breasts at the bottom of your CrockPot.
- Pour in the can of diced tomatoes (including the juices), then add the cream of chicken and cream of mushroom soups.
- Sprinkle in the diced onion, minced garlic, and Italian seasoning.
- Add the diced cream cheese on top, spreading it out evenly.
- Cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, cook the spaghetti according to package instructions until al dente.
- Shred the chicken in the pot and stir in the cooked spaghetti and cheddar cheese until well combined.
Notes
For a complete meal, pair with a side salad or roasted vegetables. Leftovers can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: CrockPot
- Cuisine: American