Crock Pot Chicken Spaghetti

Juicy chicken with tender spaghetti and a creamy sauce all made in the Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 532kcal

10.5 ounce can cream of chicken soup (see notes below)
10.5 ounce can cream of celery soup (can use cream of chicken or cream of mushroom)
14.5 ounce can diced tomatoes (can use Rotel or salsa)
4 ounces (1/2 block) cream cheese, cubed
1 Tablespoon garlic powder
1 teaspoon oregano
2 boneless, skinless chicken breasts (or chicken thighs)
12 ounces spaghetti (about 3/4 of a 16 ounce box)
2 cups shredded mozzarella cheese
salt and pepper, to taste

Into a 6 quart crock pot, pour in 10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 14.5 ounce can diced tomatoes and 4 ounces (1/2 block) cream cheese, cubed.
Add 1 Tablespoon garlic powder and 1 teaspoon oregano and stir to combine everything.
Add in 2 boneless, skinless chicken breasts .
Cover and cook on low 4 to 6 hours, or until the chicken is very tender and shreds easily.
Remove the chicken from the slow cooker and shred it with two forks.
Cook 12 ounces spaghetti separately according to package directions, then drain.
Return the shredded chicken, cooked spaghetti and 2 cups shredded mozzarella cheese to the sauce in the crockpot. Give it a good stir and cover and let the cheese melt (about 5 minutes or so.)
Taste and adjust with extra seasoning (salt, pepper, garlic powder, oregano) if needed. Serve warm.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: If you have any sensitivity to salt or are worried this might taste too salty for you, use low or no sodium options. You can always add salt later if needed but you can't take it out once it is in there.
This is very good with salsa instead of diced tomatoes. I love the Herdez mild salsa. Just use about the same amount of (about 1 1/2 cups or so)