Creamy Crockpot Chicken Spaghetti
This easy crockpot chicken spaghetti combines juicy chicken, creamy sauce, and noodles cooked to perfection, making a comforting dinner that's perfect for busy nights.
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 cup shredded mozzarella + cheddar cheese blend
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Instructions
Prep the Crock Pot
- Lightly spray the inside of the Crock Pot with non-stick cooking spray.
Build the sauce base
- Add the cream of chicken soup and cream of mushroom soup to the Crock Pot.
Season + add creaminess
- Stir in the Rotel (with juices), cubed cream cheese, and Italian seasoning until combined.
Add the chicken
- Place the chicken breasts into the sauce, pressing them down so they’re mostly submerged.
Slow cook
- Cover and cook on LOW for 4 hours.
Cook the pasta
- Near the end of cooking, cook the spaghetti according to package directions until al dente, then drain.
Shred the chicken
- Remove the chicken breasts, shred with two forks, then return the shredded chicken to the Crock Pot.
Combine pasta + sauce
- Add the drained spaghetti to the Crock Pot and stir well so the noodles are fully coated.
Add cheese
- Stir in the shredded mozzarella and cheddar blend.
Finish cooking
- Cover again and cook on LOW for 30 minutes, or until the cheese is melted and everything is creamy.
Serve
- Serve hot and enjoy.
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Note
The flavors improve after a day, making leftovers even better. Store leftovers in airtight containers, refrigerate for up to 3-4 days, or freeze up to 2 months. Reheat with a splash of broth or water.