Crockpot Chicken Spaghetti
Directions
- 1Place chicken breasts in the crockpot.
- 2Add onion powder, garlic powder, paprika, salt, and pepper to the crockpot.
- 3Add one can of Rotel to the crockpot.
- 4Add two cans (40oz) of cream of chicken soup to the crockpot.
- 5Add one tablespoon of minced garlic.
- 6Cook on low for 4 hours, or until chicken reaches 165°.
- 7Remove chicken from the crockpot and chop or shred it into bite-sized pieces.
- 8Return shredded chicken to the crockpot.
- 9Add 16 oz of shredded Colby Jack cheese and 1/4 cup of sour cream.
- 10Stir well and set to keep warm until cheese is melted.
- 11Meanwhile, cook 16 oz of spaghetti until al dente.
- 12Add the cooked and drained spaghetti to the crockpot.
- 13Add additional Italian seasoning and parsley to taste.
- 14Stir to combine and serve.
Ingredients
- 3 chicken breasts
- 20 oz cream of chicken soup
- 16 oz cooked spaghetti
- 1 can Rotel
- 16 oz shredded Colby Jack cheese
- 1 tbsp minced garlic
- 2 tsp paprika
- 0.25 cup sour cream
- 1 salt
- 1 pepper
- 1 garlic powder
- 1 Italian seasoning
- 0.5 chopped onion
Equipment
crockpotknifecutting boardmeasuring spoonsmeasuring cupscan opener
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