Crockpot Chicken Spaghetti

Ingredients

• 1 lb chicken breast (boneless skinless)
• 0.5 tsp salt
• 0.5 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 10.5 oz cream of chicken soup (1 can)
• 10.5 oz cream of mushroom soup (1 can)
• 10 oz Rotel tomatoes (1 can, diced tomatoes with green chilies)
• 1 tbsp minced garlic
• 8 oz Velveeta cheese (cubed)
• 1 lb spaghetti noodles (cooked and drained)
• 1 cup shredded cheddar cheese
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Place the boneless skinless chicken breasts into the bottom of the crockpot.

2. 2

   Season the chicken with salt, pepper, onion powder, garlic powder, and paprika.

3. 3

   Add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes (with their juices), and minced garlic over the chicken.

4. 4

   Place the cubed Velveeta cheese on top of the mixture.

5. 5

   Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through.

6. 6

   Once cooked, remove the chicken from the crockpot and shred it using two forks or a hand mixer.

7. 7

   Return the shredded chicken to the crockpot and stir everything together until the cheese is fully melted and the sauce is smooth.

8. 8

   Cook the spaghetti noodles in a large pot of boiling salted water according to package directions until al dente. Drain well.

9. 9

   Add the cooked spaghetti noodles to the crockpot and toss until the pasta is thoroughly coated in the sauce.

10. 10

    Top with shredded cheddar cheese, cover the crockpot for a few minutes until the cheese is melted, and garnish with fresh parsley before serving.

Notes

You can use any shape of pasta if you don't have spaghetti. For a spicier kick, use the 'Hot' variety of Rotel tomatoes. Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of milk to loosen the sauce.

Nutrition per serving

• main
• dinner
• slow-cooker
• chicken
• pasta
• comfort food
• family-friendly