Slow Cooker Chicken Spaghetti (Printable Version)
Savory slow-cooked chicken blended with cheeses and tomatoes, tossed with spaghetti for a hearty dish.
# What You'll Need:
→ Poultry
01 -
1.5 pounds boneless skinless chicken breasts
→ Seasonings
02 -
1 tablespoon minced garlic
03 -
1.5 teaspoons kosher salt
04 -
1 teaspoon freshly cracked black pepper
05 -
1 teaspoon onion powder
06 -
1 teaspoon Italian seasoning
→ Canned Goods
07 -
21 ounces undiluted cream of chicken soup (two 10.5 ounce cans)
08 -
10 ounces diced tomatoes with green chiles
→ Cheeses
09 -
2 cups freshly shredded Colby Jack cheese
10 -
4 ounces cream cheese, softened and cubed
→ Pasta
11 -
16 ounces spaghetti
→ Garnish
12 -
1 teaspoon fresh chopped parsley (optional)
# Step-by-Step Guide:
01 -
Spray a 6-7 quart slow cooker with nonstick cooking spray or line with a slow cooker disposable liner.
02 -
Place chicken breasts in a single layer at the bottom of the slow cooker. Evenly sprinkle garlic, kosher salt, black pepper, onion powder, and Italian seasoning over the chicken.
03 -
In a bowl, whisk together the undiluted cream of chicken soup and diced tomatoes with green chiles including their liquid. Pour the mixture evenly over the seasoned chicken.
04 -
Cover and cook on high for 4 hours or low for 6 hours, until chicken is fully cooked and tender.
05 -
Remove chicken from slow cooker and shred using two forks. Return shredded chicken to slow cooker.
06 -
Stir in shredded Colby Jack and cubed cream cheese. Cover and cook on high for 30 minutes until cheeses are completely melted. Stir to combine.
07 -
Meanwhile, cook spaghetti according to package instructions. Drain and rinse under cold water to halt cooking and prevent mushiness.
08 -
Add cooked spaghetti to the slow cooker and stir thoroughly to coat noodles with the sauce and chicken. Serve immediately garnished with fresh parsley if desired.