Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 pound spaghetti
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts into the CrockPot.
- Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, diced onion, garlic powder, onion powder, Italian seasoning, salt, and pepper 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.
- While the chicken is cooking, cook the spaghetti according to package directions until al dente. Drain and drizzle with olive oil to prevent sticking, then set aside.
- Once the chicken is done, remove it from the CrockPot and shred it using two forks.
- Return the shredded chicken to the slow cooker. Add the cooked spaghetti and 1½ cups of shredded cheddar cheese to the chicken mixture.
- Stir everything together until well combined.
- Cover and cook on low for another 15-20 minutes, allowing the cheese to melt and the flavors to meld.
- Serve hot, garnished with the remaining ½ cup of shredded cheddar cheese and fresh parsley.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add a dash of hot sauce or red pepper flakes.
- Substitute rotisserie chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg