Ingredients
1 pound boneless, skinless chicken breasts
1 can cream of chicken soup
1 can diced tomatoes with green chilies
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
8 oz cream cheese, softened
8 oz spaghetti, uncooked and broken into halves
1 cup shredded cheddar cheese
Salt and pepper to taste
Directions
In the crockpot, place the chicken breasts at the bottom.
In a bowl, mix the cream of chicken soup, diced tomatoes, chicken broth, garlic powder, onion powder, oregano, and basil. Pour this mixture over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the chicken using two forks and return it to the crockpot. Stir in the softened cream cheese until well combined.
Add the uncooked and broken spaghetti to the crockpot, making sure it’s submerged in the sauce. Cook on high for an additional 30 minutes, or until the pasta is tender.
Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for a few minutes. Season with salt and pepper to taste before serving.
Enjoy your creamy crockpot chicken spaghetti hot, garnished with fresh parsley or a sprinkle of red pepper flakes for an extra kick.
Nutrition Facts
Calories:
450
Fat:
18
Carbohydrates:
40
Protein:
30
Sodium:
800
Fiber:
3
Sugar:
5
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