Description
An easy and delicious meal perfect for busy days, combining tender chicken, creamy sauces, and cheesy goodness, all cooked slowly in a CrockPot.
Ingredients
Scale
- 3 chicken breasts
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 onion, diced
- 2 tsp minced garlic
- 2 tsp Italian seasoning
- 4 oz cream cheese, diced
- 2 cups shredded cheddar cheese
- 1 package (16 oz) spaghetti
Instructions
- Place the chicken breasts at the bottom of the CrockPot.
- Pour in the can of diced tomatoes with green chiles, including the liquid.
- Add the cream of chicken soup and cream of mushroom soup over the chicken.
- Stir in the diced onion, minced garlic, and Italian seasoning.
- Cut the cream cheese into small pieces and add it on top of the mixture.
- Cover the CrockPot and cook on low for 6-8 hours or high for 3-4 hours.
- When the chicken is cooked, shred it with two forks and mix everything together.
- Cook the spaghetti according to the package instructions and add it to the CrockPot.
- Stir in the shredded cheddar cheese until melted and well combined.
- Serve warm.
Notes
For added flavor, add chopped bell peppers or corn. You can use low-fat cream cheese for a lighter dish. Stir the mixture occasionally during cooking for even distribution of flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg