Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can Rotel diced tomatoes and green chilies (mild or hot, based on preference)
- 2 cups shredded cheddar cheese, divided
- 1 (8-ounce) package cream cheese, softened and cubed
- ¾ cup chicken broth
- 12 ounces spaghetti noodles
- Fresh parsley or green onions for garnish (optional)
Instructions
- Place the chicken breasts in the crockpot.
- Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Pour the cream of chicken soup, cream of mushroom soup, and Rotel over the chicken.
- Add chicken broth.
- Stir gently to combine (it’s okay if it’s not perfectly mixed—the crockpot will do the work).
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the sauce.
- Add the cream cheese and 1 cup of shredded cheddar cheese to the crockpot. Stir until melted and well combined.
- Meanwhile, cook the spaghetti noodles according to the package instructions. Drain and add the cooked noodles to the crockpot.
- Mix everything until the noodles are evenly coated with the creamy sauce.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Cover and let the cheese melt for 5-10 minutes.
- Garnish with fresh parsley or green onions, if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
