Description
A delicious and creamy chicken spaghetti made in a slow cooker.
Ingredients
Scale
- 1 pound chicken breasts (or tenders)
- 1 10-ounce can Rotel diced tomatoes and green chilies (undrained)
- 2 10-ounce cans cream of chicken soup
- ½ yellow onion (diced)
- 3 garlic cloves (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded colby jack cheese (or cheddar)
- 4 oz cream cheese (room temperature and cubed)
- 1 pound spaghetti
- 1 Tablespoon chopped parsley (optional garnish)
Instructions
- Spray slow cooker with a light coat of nonstick cooking spray.
- Add the chicken, Rotel, cream of chicken soup, onion, garlic, Italian seasoning, onion powder, garlic powder, salt, and pepper to the crockpot.
- Cover and cook on LOW for 4-5 hours (recommended) or on HIGH for 3-4 hours, or until the chicken reaches an internal temperature of 165°F.
- Add the cream cheese and shredded cheese.
- Using a hand mixer on low speed, mix until the cheese is mixed into the sauce and the chicken is shredded. Place the lid back on and continue cooking on low while you prepare the pasta.
- Cook the spaghetti according to package instructions. Drain, reserving about 1 cup of pasta water. Stir the spaghetti into the crockpot.
- If needed, add a little reserved pasta water at a time to reach your desired consistency.
- Top with parsley before serving, if desired.
Notes
- This dish can be adjusted for spice by using a spicier Rotel or adding hot sauce.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg