Description
This creamy chicken spaghetti is a comforting dish made in a slow cooker, combining chicken, creamy soups, and spaghetti for a delicious meal.
Ingredients
Scale
- 1 10 ounce can cream of chicken soup
- 1 10 ounce can cream of celery soup
- 1 14 ounce can diced tomatoes
- 4 ounces cream cheese, cubed
- 1 Tablespoon garlic powder
- 1 teaspoon oregano
- 2 boneless, skinless chicken breasts
- 12 ounces spaghetti
- 2 cups shredded mozzarella cheese
- salt and pepper, to taste
Instructions
- Into a 6 quart crock pot, pour in 10 ounce can cream of chicken soup, 10 ounce can cream of celery soup, 14 ounce can diced tomatoes and 4 ounces cream cheese, cubed.
- Add 1 Tablespoon garlic powder and 1 teaspoon oregano and stir to combine everything.
- Add in 2 boneless, skinless chicken breasts.
- Cover and cook on low 4 to 6 hours, or until the chicken is very tender and shreds easily.
- Remove the chicken from the slow cooker and shred it with two forks.
- Cook 12 ounces spaghetti separately according to package directions, then drain.
- Return the shredded chicken, cooked spaghetti and 2 cups shredded mozzarella cheese to the sauce in the crockpot. Give it a good stir and cover and let the cheese melt (about 5 minutes or so).
- Taste and adjust with extra seasoning (salt, pepper, garlic powder, oregano) if needed. Serve warm.
Notes
- Can use cream of chicken or cream of mushroom instead of cream of celery soup.
- Can use Rotel or salsa instead of plain diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg