Creamy Crockpot Chicken Spaghetti
Ingredients
The chicken and seasoning
-
1 ½
pounds
boneless skinless chicken breast
-
2
teaspoons
Italian seasoning
-
1 ½
teaspoons
sea salt
-
1
teaspoon
fresh ground black pepper
The sauce
-
10 ½
ounces
Rotel tomatoes
-
1 ½
cups
chicken broth
-
½
cup
half and half or heavy cream
-
8
ounces
cream cheese, diced
The pasta and cheese
-
16
ounces
spaghetti noodles
-
2
cups
shredded cheddar cheese
-
½
cup
shredded parmesan cheese
Instructions
- Pat the chicken dry and season with Italian seasoning, salt, and pepper.
- Add the Rotel tomatoes, chicken broth, and cream to the slow cooker and whisk to combine.
- Place the seasoned chicken in the pot and scatter the cream cheese on top.
- Cover and cook over low heat for 3 to 4 hours.
- Remove the chicken and shred or dice it, then stir the sauce well.
- Stir in 1 cup of the cheddar cheese and return the chicken to the pot.
- Bring a pot of salted water to a boil and cook the spaghetti according to package directions.
- Drain the spaghetti and add it to the slow cooker, stirring to combine.
- Top with the remaining cup of cheddar and the parmesan, then cover until the cheese melts.
Nutrition Facts (estimated)
Servings
8
Calories
577
Total fat
26g
Total carbohydrates
48g
Total protein
37g
Sodium
1089mg
Cholesterol
122mg
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