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Creamy Crockpot Chicken Spaghetti – Easy Dump & Go Dinner

Creamy Crockpot Chicken Spaghetti

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts Approx. 2-3 breasts
  • 10.5 oz condensed cream of chicken soup 1 can
  • 10.5 oz condensed cream of mushroom soup 1 can
  • 14.5 oz diced tomatoes Undrained (use Rotel for extra spice)
  • 4 oz cream cheese Cut into cubes, softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 16 oz spaghetti noodles Cooked separately
  • 2 cups shredded cheddar cheese Or Mexican blend, divided
  • 2 tbsp fresh chives Chopped, for garnish

Instructions
 

  • Place the chicken breasts in the bottom of a 6-quart slow cooker.
  • Pour the cream of chicken soup, cream of mushroom soup, and undrained diced tomatoes over the chicken. Sprinkle with garlic powder, onion powder, and black pepper.
  • Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  • Remove the chicken from the pot and shred it using two forks. While the chicken is out, whisk the cubed cream cheese into the hot sauce in the slow cooker until melted and smooth.
  • Return the shredded chicken to the slow cooker and stir to coat.
  • While the sauce finishes, cook the spaghetti on the stovetop according to package directions until al dente. Drain well.
  • Add the cooked spaghetti and 1.5 cups of the shredded cheese to the slow cooker. Toss well until the pasta is fully coated in the creamy sauce.
  • Top with the remaining 0.5 cup of cheese, cover, and let sit for 5-10 minutes until the cheese is melted and bubbly.
  • Garnish with fresh chopped chives and serve immediately.