Creamy Chicken Spaghetti Crockpot (Printer-Friendly)
Tender chicken and spaghetti simmered with creamy soup, tomatoes, cheese, and herbs for a hearty dinner.
# What You'll Need:
→ Canned and Dairy Products
01 -
10.5-ounce can cream of chicken soup
02 -
10.5-ounce can cream of celery soup
03 -
14.5-ounce can diced tomatoes
04 -
4 ounces cream cheese, cubed
05 -
2 cups shredded mozzarella cheese
→ Spices
06 -
1 tablespoon garlic powder
07 -
1 teaspoon dried oregano
08 -
Salt, to taste
09 -
Ground black pepper, to taste
→ Proteins
10 -
2 boneless, skinless chicken breasts
→ Pasta
11 -
12 ounces dry spaghetti
# Steps to Follow:
01 -
Place cream of chicken soup, cream of celery soup, diced tomatoes, and cubed cream cheese into a 6-quart slow cooker. Stir in garlic powder and oregano until well combined.
02 -
Add chicken breasts to the slow cooker. Cover and cook on low heat for 4 to 6 hours, until chicken is tender and easily shredded.
03 -
Remove chicken from the slow cooker and shred with two forks.
04 -
Cook spaghetti according to package instructions until al dente. Drain thoroughly.
05 -
Return shredded chicken, cooked spaghetti, and shredded mozzarella to the slow cooker. Stir well, cover and let cheese melt for approximately 5 minutes.
06 -
Taste and adjust seasoning with salt, pepper, garlic powder, or oregano as desired. Serve warm.
# Extra Suggestions:
01 -
For a thinner sauce, add a splash of milk or broth during the final stirring step.
02 -
Substitutions: Use cream of mushroom soup instead of cream of celery soup if preferred.
03 -
Leftovers store well refrigerated up to 4 days and reheat gently with a splash of milk or broth.