Directions
- 1Add chicken, seasonings, cream of chicken soup and Rotel to the crockpot.
- 2Stir and make sure the chicken is covered.
- 3Cover and cook on LOW for 5 hours or HIGH for 3, or until chicken is tender.
- 4Remove chicken, shred, and return to the crockpot.
- 5Stir in sour cream and cheese until melted and creamy.
- 6Cook spaghetti separately, drain, then stir into the crockpot just before serving.
- 7Mix well, adjust seasoning if needed, and serve warm.
Ingredients
- 2 count boneless, skinless chicken breasts
- 2 10 ounce cans cream of chicken soup
- 1 10 ounce can Rotel (do not drain)
- 2 cups shredded cheese (cheddar, mozzarella, or Colby Jack)
- 0.25 cup sour cream
- 1.5 teaspoons garlic powder
- 1.5 teaspoons paprika
- 1 teaspoon salt (start with 1)
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
- 1 16 oz box spaghetti, cooked and drained
Equipment
Crockpot
Tips
- You can use the hot version of Rotel for a little kick, or the mild version if you have kids.
- Adjust seasoning if needed before serving.
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