Tender chicken, rich cream cheese, and perfectly seasoned spaghetti comes together effortlessly with the help of your slow cooker. Perfect for busy weeknights.
Place the chicken breasts in the slow cooker. Add the can of diced tomatoes and cream of chicken soup, and the spices spreading it evenly over the chicken. 2 medium chicken breasts, 1 can diced tomatoes, 1 can cream of chicken soup, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons oregano
Cover the slow cooker and cook on low for 6 hours or high for 4 hours.
After the cook time, use two forks to shred the chicken breasts.
Add the chicken back with the diced cream cheese into the slow cooker and stir to combine. The heat will melt the cream cheese, creating a creamy sauce. 8 ounces room temperature cream cheese
In the last 20 minutes of cooking, bring a large pot of salted water to a boil and cook the spaghetti to al dente. Once done, drain and add the spaghetti to the slow cooker. Stir until everything is well combined. 12 ounces spaghetti
Once the spaghetti has absorbed the sauce, garnish with fresh parsley. Serve hot. Fresh parsley
Notes
Place any chicken spaghetti leftovers in an airtight container and place in the refrigerator for up to 3 days. You can also freeze the pasta. Place it in a freezer-safe container or freezer bag and it will keep for up to 6 weeks. Reheat in the microwave.
Give it a Mexican flair by using a can of Rotel tomatoes instead of plain diced tomatoes. You could also add a jalapeƱo pepper for a hint of heat.
Add diced veggies like carrots, chilies or mushrooms.
Love cheese? Top with cheddar cheese or parmesan cheese before serving.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the chicken spaghetti. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **