Easy Crock Pot Chicken Spaghetti
This cheesy Crockpot chicken spaghetti is creamy, cozy, and made for chaotic weeknights. It stays delicious for hours and freezes like a champ—perfect for families who eat in shifts and live on leftovers.
Servings 8
Calories 710kcal
Ingredients
- 2 pounds boneless skinless chicken breast
- ½ cup bell pepper diced
- ½ cup onion diced
- 10 ounces Rotel tomatoes
- 21 ounces cream of chicken soup
- 4 ounces cream cheese cubed
- 3 cups Cheddar shredded from a block
- 1 cup Pepper Jack shredded from a block
- 16 ounces spaghetti
- ¼ cup heavy cream
Instructions
- Spray the inside of your slow cooker with cooking spray. You'll need a 6 quart size for this.
- Add the chicken breast and top with the tomatoes, bell peppers, onion, and soup.
- Cook on low for 6 to 8 hours, or until the chicken is done.
- Shred the chicken with two forks and add the cream and all the cheeses, reserving 1 cup of the Cheddar.
- Cook the spaghetti and drain.
- Add the spaghetti to the slow cooker with the shredded chicken mixture and stir to cover with the chicken mixture.
- Sprinkle with the reserved Cheddar.
- Cover and cook on low for 30 more minutes.
Notes
Storage
Refrigerate in an airtight container up to 4 days. Freeze for up to 3 months. Tips You can substitute cream of celery or cream of mushroom soup for the cream of chicken if you prefer.
Refrigerate in an airtight container up to 4 days. Freeze for up to 3 months. Tips You can substitute cream of celery or cream of mushroom soup for the cream of chicken if you prefer.
Nutrition
Calories: 710kcal | Carbohydrates: 50g | Protein: 48g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1045mg | Potassium: 691mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 10mg | Calcium: 461mg | Iron: 2mg
