Crockpot Chicken Spaghetti
Crockpot Chicken Spaghetti
Ingredients
For the Crockpot
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dano’s Italiano seasoning
- 8 ounces cream cheese, block
- 10 ounces Rotel, undrained
- 2 cans cream of chicken soup, 10.5 ounces each
For Finishing
- 1 pound spaghetti, cooked and drained
- 8 ounces shredded cheddar cheese, bag
Instructions
- 1
Add the boneless, skinless chicken breasts to your crockpot. Season the chicken generously with salt, black pepper, garlic powder, onion powder, and Dano’s Italiano seasoning, ensuring all pieces are coated.
⏱️ 5 min
- 2
Place the entire block of cream cheese on top of the seasoned chicken. Pour the undrained can of Rotel over the cream cheese and chicken, followed by both cans of cream of chicken soup.
⏱️ 5 min
- 3
Cover the crockpot with its lid. Cook on the HIGH setting for 3 hours, or until the chicken is thoroughly cooked through and tender enough to be easily shredded.
⏱️ 180 min
- 4
Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken and the sauce mixture until the cream cheese is fully incorporated and the sauce is smooth and creamy.
⏱️ 5 min
- 5
Add the cooked and drained spaghetti and the shredded cheddar cheese to the crockpot. Mix everything together thoroughly until the cheese is completely melted and the pasta is evenly coated with the creamy chicken sauce.
⏱️ 5 min
- 6
Allow the Crockpot Chicken Spaghetti to sit, uncovered, for 10 to 15 minutes before serving. This resting period will allow the sauce to thicken slightly, resulting in a richer consistency.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken Spaghetti
For the Crockpot
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dano’s Italiano seasoning
- 8 ounces cream cheese, block
- 10 ounces Rotel, undrained
- 2 cans cream of chicken soup, 10.5 ounces each
For Finishing
- 1 pound spaghetti, cooked and drained
- 8 ounces shredded cheddar cheese, bag
Instructions
- 1
Add the boneless, skinless chicken breasts to your crockpot. Season the chicken generously with salt, black pepper, garlic powder, onion powder, and Dano’s Italiano seasoning, ensuring all pieces are coated.
⏱️ 5 min - 2
Place the entire block of cream cheese on top of the seasoned chicken. Pour the undrained can of Rotel over the cream cheese and chicken, followed by both cans of cream of chicken soup.
⏱️ 5 min - 3
Cover the crockpot with its lid. Cook on the HIGH setting for 3 hours, or until the chicken is thoroughly cooked through and tender enough to be easily shredded.
⏱️ 180 min - 4
Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken and the sauce mixture until the cream cheese is fully incorporated and the sauce is smooth and creamy.
⏱️ 5 min - 5
Add the cooked and drained spaghetti and the shredded cheddar cheese to the crockpot. Mix everything together thoroughly until the cheese is completely melted and the pasta is evenly coated with the creamy chicken sauce.
⏱️ 5 min - 6
Allow the Crockpot Chicken Spaghetti to sit, uncovered, for 10 to 15 minutes before serving. This resting period will allow the sauce to thicken slightly, resulting in a richer consistency.
⏱️ 15 min