Ingredients
FOR THE CHICKEN AND SAUCE:
- 2 large boneless, skinless chicken breasts (or 1 lb chicken thighs)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can diced tomatoes and green chilies (e.g., Rotel)
- 1 (8 oz) block cream cheese, softened
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional)
- Salt and pepper to taste
FOR THE PASTA:
- 12 oz spaghetti
- 1 ½ cups shredded cheddar cheese (or your favorite cheese blend)
OPTIONAL TOPPINGS:
- Chopped parsley or cilantro
- Crushed red pepper flakes
- Extra shredded cheese for garnish
Instructions
- Prepare the chicken and sauce:
- Place the chicken breasts in the bottom of the Crockpot.
- Add cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, cream cheese, chicken broth, garlic powder, onion powder, paprika (if using), salt, and pepper.
- Cook the chicken:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the chicken:
- Remove the chicken and shred it with two forks. Return the shredded chicken to the Crockpot and stir it into the sauce.
- Cook the spaghetti:
- About 30 minutes before serving, cook the spaghetti according to the package instructions. Drain and set aside.
- Combine pasta and sauce:
- Add the cooked spaghetti to the Crockpot. Stir well to coat the pasta with the creamy sauce.
- Melt the cheese:
- Sprinkle shredded cheddar cheese over the top. Cover and cook on low for an additional 10-15 minutes, or until the cheese is melted and gooey.
- Serve and garnish:
- Serve the creamy chicken spaghetti warm, garnished with parsley or cilantro, and enjoy!
Tips:
- For extra flavor, sauté some diced onions and bell peppers, and add them to the Crockpot at the beginning.
- Use whole-grain or gluten-free pasta if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Let me know how it turns out! 😊
