Creamy Crockpot Chicken Spaghetti

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 cup chicken broth
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 oz cream cheese, softened
• 2 cups shredded cheddar cheese
• 12 oz spaghetti pasta
• Salt and pepper to taste

Instructions

1. In a crockpot, add the chicken breasts, cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, diced onion, garlic powder, and onion powder. Stir the ingredients to combine.
2. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
3. Once the chicken is done, shred it directly in the crockpot using two forks.
4. Add the softened cream cheese and shredded cheddar cheese to the crockpot. Stir until the cheeses are fully melted and incorporated into the sauce.
5. Cook the spaghetti according to the package instructions until al dente. Drain and add the cooked pasta to the crockpot, stirring to combine with the sauce and chicken.
6. Let the mixture cook for an additional 10-15 minutes on low to allow the flavors to meld.
7. Season with salt and pepper to taste before serving. culinarycreationsmagic