Creamy Chicken Spaghetti Dinner (Printer-Friendly)
Tender chicken, creamy sauce, and cheesy spaghetti come together for an easy, comforting slow cooker meal.
# What You’ll Need:
→ Soups and Dairy
01 -
1 (10.5 oz) can cream of chicken soup
02 -
1 (10.5 oz) can cream of celery soup
03 -
4 oz cream cheese, cubed
→ Canned Goods
04 -
1 (14.5 oz) can diced tomatoes
→ Spices and Seasonings
05 -
1 tablespoon garlic powder
06 -
1 teaspoon dried oregano
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Meat
09 -
2 boneless, skinless chicken breasts
→ Pasta
10 -
12 oz spaghetti, cooked and drained
→ Cheese
11 -
2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
In a 6-quart slow cooker, add cream of chicken soup, cream of celery soup, diced tomatoes, and cubed cream cheese. Stir to combine thoroughly.
02 -
Incorporate garlic powder and oregano into the mixture. Place chicken breasts into the slow cooker, then cover and cook on low heat for 4 to 6 hours until chicken is tender and shreds easily.
03 -
Remove the chicken breasts from the cooker and shred with two forks.
04 -
Cook spaghetti separately according to package instructions, then drain.
05 -
Return shredded chicken, cooked spaghetti, and shredded mozzarella to the slow cooker. Stir gently to combine, cover, and allow cheese to melt for approximately 5 minutes.
06 -
Adjust seasonings with salt, pepper, garlic powder, or oregano as needed. Serve warm.
# Helpful Hints:
01 -
Use low or no-sodium soups to better control salt content. Salsa can be substituted for diced tomatoes for added flavor. Leftovers reheat well with a splash of milk or broth to maintain creaminess.