Description
Creamy Crockpot Chicken Spaghetti is a flavorful, comforting dish made with tender chicken, rich cheeses, and tangy Rotel tomatoes. Perfect for busy weeknights, this easy slow-cooker recipe will become a family favorite!
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 10 ounces Rotel diced tomatoes with green chilies (undrained)
- 4 ounces cream cheese, cubed
- 2 tablespoons Italian seasoning
- 12 ounces spaghetti
- 2 cups shredded mozzarella and cheddar cheese blend
Instructions
- Prepare the Slow Cooker: Spray the inside with non-stick cooking spray.
- Combine Ingredients: Add chicken breasts, soups, Rotel tomatoes, cream cheese cubes, and Italian seasoning to the slow cooker. Stir gently.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred with two forks, and return it to the slow cooker. Stir to combine.
- Add Cheese: Stir in shredded cheese until melted.
- Cook Spaghetti: While the cheese melts, cook spaghetti according to package directions until al dente. Drain and add to the slow cooker.
- Combine and Serve: Toss spaghetti with the creamy chicken mixture and serve hot.
Notes
- Substitute chicken breasts with boneless thighs for a juicier option.
- Adjust the heat by using mild or spicy Rotel tomatoes.
- Add vegetables like cooked broccoli or mushrooms for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg