Creamy Crockpot Chicken Spaghetti (Print Version)
# Ingredients:
→ Poultry
01 -
2-3 boneless skinless chicken breasts
→ Canned Goods
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 can (10.5 oz) cream of mushroom soup
→ Liquids
04 -
1 cup chicken broth
→ Dairy
05 -
1 cup shredded cheddar cheese
06 -
1 cup cream cheese, cubed
→ Produce
07 -
1 small onion, diced
08 -
3 cloves garlic, minced
09 -
Fresh parsley, for garnish
→ Spices
10 -
1 teaspoon paprika
11 -
1 teaspoon Italian seasoning
12 -
Salt and pepper, to taste
→ Pasta
13 -
8 ounces spaghetti, cooked and drained
# Instructions:
01 -
Place chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and pepper into a slow cooker. Stir to combine evenly.
02 -
Cover and cook on LOW setting for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shredded.
03 -
Using two forks, shred the chicken directly within the slow cooker.
04 -
Add cubed cream cheese and shredded cheddar cheese to the cooker, stirring until fully melted and sauce is creamy.
05 -
Gently fold the cooked and drained spaghetti into the sauce, ensuring all strands are well coated.
06 -
Serve hot, garnished with fresh parsley and additional cheddar cheese if desired.
# Notes:
01 -
Cube the cream cheese before adding to ensure even melting. Add pasta only at the end to prevent overcooking and maintain texture. Adjust seasoning before serving to taste.