Creamy Crockpot Chicken Spaghetti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly grease the inside of your slow cooker with non-stick cooking spray.

Step 2

Combine Ingredients:

Step 3

Place the chicken breasts in the slow cooker.

Step 4

Add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes (with juices), Italian seasoning, garlic powder, onion powder, salt, and pepper.

Step 5

Cook:

Step 6

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Step 7

Shred the Chicken:

Step 8

Remove the chicken breasts from the slow cooker and shred them using two forks.

Step 9

Return the shredded chicken to the slow cooker.

Step 10

Add Cheeses:

Step 11

Stir in the cubed cream cheese and 1.5 cups of the shredded cheddar cheese.

Step 12

Cover and cook on low for an additional 20-30 minutes, stirring occasionally, until the cheeses are melted and the sauce is creamy.

Step 13

Cook the Spaghetti:

Step 14

While the cheeses are melting, cook the spaghetti according to the package instructions until al dente.

Step 15

Drain the pasta well.

Step 16

Combine Pasta and Sauce:

Step 17

Add the cooked spaghetti to the slow cooker, gently tossing to coat the pasta evenly with the creamy chicken sauce.

Step 18

Serve:

Step 19

Serve the creamy chicken spaghetti warm, garnished with the remaining shredded cheddar cheese and chopped fresh parsley, if desired.