There’s something so appealing about slow cooking, isn’t there? Knowing whatever comes out will be warm, inviting, and tender just makes smiles beam. Look at Slow Cooker Chicken Spaghetti as just one example: extra creamy, wonderfully savory, with notes of heat and tang. Oh, doesn’t that just sound so delicious? And that’s before the shredded chicken and the melty cheese get added into the mix. That’s Slow Cooker Chicken Spaghetti in a nutshell: such a tasty invitation to relax for once!
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can diced tomatoes and diced chilies, not drained
- 4 ounces cream cheese, cubed
- 2 tablespoons Italian seasoning
- 1 1/2 pounds chicken breasts, boneless and skinless
- 12 ounces spaghetti
- 2 cups mozzarella and cheddar cheese blend, shredded
Directions
Step 1 –Generously spray the slow cooker with nonstick cooking spray.
Step 2 –Add the cream of chicken soup, the cream of mushroom soup, the diced tomatoes and diced chilies, the cream cheese, and the Italian seasoning to the slow cooker and stir well.
Step 3 –Add the chicken breast to the soup mixture.
Step 4 –Place the lid on the slow cooker and cook on low heat for 4 hours.
Step 5 –Transfer the chicken from the slow cooker to a cutting board and shred using 2 forks.
Step 6 –In a large pot of salted, boiling water, cook the spaghetti according to the package directions. Drain.
Step 7 –Add the chicken and the cooked spaghetti to the slow cooker and stir until they are coated in the sauce.
Step 8 –Add the cheese to the pasta mixture and stir to combine.
Step 9 –Cover the slow cooker and cook on low heat until the cheese has melted, about 30 minutes.
Step 10 –Serve.
