Creamy Crockpot Chicken Spaghetti
Ingredients:
1 lb boneless, skinless chicken breasts
10 oz can of cream of chicken soup
10 oz can of cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
12 oz spaghetti noodles, cooked
Fresh parsley or basil, chopped (for garnish)
Directions:
Prepare the Crockpot:
Place the boneless, skinless chicken breasts at the bottom of the crockpot.
Add the diced onion, red bell pepper, and green bell pepper on top of the chicken.
Mix the Sauce:
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir until everything is well mixed.
Cook the Chicken:
Pour the sauce mixture over the chicken and vegetables in the crockpot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot.
Stir the shredded chicken into the sauce, ensuring it’s well combined.
Add the Cheese:
Add the shredded cheddar cheese and mozzarella cheese to the crockpot.
Stir until the cheese is melted and the sauce is creamy.
Combine with Spaghetti:
Cook the spaghetti noodles according to package instructions, then drain.
Add the cooked spaghetti to the crockpot and stir until the pasta is fully coated with the creamy chicken mixture.
Serve:
Serve the creamy chicken spaghetti warm, garnished with fresh parsley or basil.
Prep Time: 15 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6 hours 15 minutes
Kcal: Approximately 400 kcal per serving | Servings: 6 servings
