Description
This Crock Pot Cheesy Chicken Spaghetti brings together tender shredded chicken, spaghetti, and a creamy, zesty, cheesy sauce perfect for any cozy meal. Ideal for weeknights, it’s a one-pot wonder that’s simple, satisfying, and family-approved.
Ingredients
3 large chicken breasts, boneless and skinless
1 can (10 oz.) diced tomatoes with green chiles, undrained
1 can (10.75 oz.) cream of chicken soup
1 can (10.75 oz.) cream of mushroom soup
2 cups shredded sharp cheddar cheese
4 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz. uncooked spaghetti
Instructions
Place chicken breasts in the bottom of a slow cooker.
Pour in the diced tomatoes with green chiles, cream of chicken soup, and cream of mushroom soup.
In a bowl, mix together garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Pour this seasoning over the soup mixture.
Stir in 1 cup of water to blend the sauce.
Cover and cook on low for 6-8 hours or high for 4-5 hours, or until the chicken is tender and falls apart.
Shred the chicken using two forks once fully cooked.
Add uncooked spaghetti and remaining 3 cups water to the slow cooker. Stir well to submerge the spaghetti and sauce.
Cover and continue cooking for 2 more hours on low or until the spaghetti is tender and the sauce is thick and cheesy.
Fold in the remaining 2 cups of shredded cheddar cheese, stir until melted and thoroughly mixed.
Serve in warm bowls and enjoy.
Notes
For a dairy-free version, substitute the cheese with vegan cheddar cheese.
Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 600
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American