Crockpot Chicken Spaghetti
Serves 1
Directions
- 1Spray your 6-quart slow cooker with nonstick spray.
- 2Add the cream of mushroom soup, Rotel, cream cheese, Velveeta, garlic powder and onion powder. Mix well, then add the chicken breasts.
- 3Cover and cook on LOW until the chicken is just cooked through.
- 4Remove the chicken and let it cool slightly. Stir the sauce really well.
- 5Shred the chicken and add it back to the crockpot. Mix everything together and cover.
- 6Cook the spaghetti according to the package directions. Drain well and add it to the crockpot. Stir everything together, sprinkle the cheddar cheese over the top, cover and let the cheese melt.
Ingredients
- 2 can cream of mushroom soup
- 1 can Rotel tomatoes
- 4 oz cream cheese, cubed
- 16 oz Velveeta, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 lbs boneless, skinless chicken breasts
- 16 oz spaghetti
- 1 cup shredded sharp cheddar cheese
Equipment
6-quart slow cooker
Tips
- Don’t let the chicken cook much longer than 4 hours because the chicken can become tough and the sauce can scorch.
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