Description
A comforting slow-cooked chicken spaghetti dish made with creamy soups, cheese, and spaghetti, perfect for easy weeknight meals.
Ingredients
Scale
- 3 boneless skinless chicken breasts (filets)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- ½ medium onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 4 ounces cream cheese, diced
- 2 cups shredded cheddar cheese
- 1 package (16 oz) spaghetti, uncooked
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the chicken breasts in the slow cooker.
- Add the diced onion, minced garlic, Italian seasoning, salt, pepper, and chicken broth.
- Pour the undrained diced tomatoes with green chiles over the chicken.
- Stir in the cream of chicken soup and cream of mushroom soup until combined.
- Mix in the diced cream cheese until it begins to melt.
- Sprinkle the shredded cheddar cheese over the top.
- Cover and cook on low for 6 hours.
- About 30 minutes before serving, break the uncooked spaghetti into the slow cooker and stir gently.
- Continue cooking until the spaghetti is tender and the cheese is melted.
- Serve hot directly from the cooker.
Notes
For best results, use low heat to ensure tender chicken and perfectly cooked spaghetti. You can substitute half-and-half for part of the soups for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 1200 kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 70g
- Cholesterol: 125mg