Creamy Slow Cooker Chicken Spaghetti Recipe

Ingredients

Chicken and Sauce

• 2 medium chicken breasts
• 1 can diced tomatoes 28 ounces
• 1 can cream of chicken soup 10.5 ounces
• 2 teaspoons onion powder 6 grams
• 2 teaspoons garlic powder 6 grams
• 2 teaspoons oregano 4 grams

Creaminess and Pasta

• 8 ounces room temperature cream cheese, diced
• 12 ounces spaghetti

Garnish

• Fresh parsley for garnish

Instructions

1. Place the chicken breasts in the slow cooker. Add the diced tomatoes, cream of chicken soup, onion powder, garlic powder, and oregano evenly over the chicken to ensure the flavors distribute well.
2. Cover the slow cooker and cook on low heat for 6 hours or on high for 4 hours until the chicken is fully cooked and tender.
3. Once cooked, use two forks to shred the chicken breasts directly in the slow cooker, mixing it with the flavorful juices.
4. Add the diced cream cheese to the slow cooker and stir thoroughly. The residual heat will melt the cream cheese, creating a smooth and creamy sauce.
5. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain well.
6. Add the cooked spaghetti to the slow cooker and stir until the pasta is evenly coated with the creamy chicken sauce.
7. Sprinkle fresh parsley on top for a burst of color and freshness. Serve the chicken spaghetti hot and enjoy.

Notes

• For a Mexican twist, substitute the diced tomatoes with Rotel tomatoes and add a diced jalapeño for mild heat.
• Enhance the dish by incorporating diced vegetables such as carrots, chilies, or mushrooms into the slow cooker.
• If you love cheese, sprinkle cheddar or parmesan cheese on top before serving for extra richness.
• The nutritional information is an estimate based on 6 servings; ingredient brands may vary the values.

Nutrition

Serving: 1 serving | Calories: 420kcal | Carbohydrates: 40g | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 620mg | Fiber: 3g | Sugar: 5g