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Creamy, cheesy Crock Pot Chicken Spaghetti made with tender chicken, diced tomatoes, and melty cheese. An easy dinner everyone will love!A CREAMY SPAGHETTI CROCK POT DINNERThis Crock Pot Chicken Spaghetti is one of those meals that everyone can agree on. Its a kid friendly (and picky eater friendly) recipe, making it a perfect meal to use for busy nights and meal planning. Its pretty simple to throw together and serve with a side salad and some garlic bread and dinner is served. Also, leftovers are fantastic when reheated, so its great for lunch the next day too!FREQUENTLY ASKED QUESTIONS:Can I make Chicken Spaghetti in the oven instead? Sure, In fact, I already have a Chicken Spaghetti recipe that you make in the oven instead so its already tested and ready to go for you. Could I use taco seasoning? Instead of garlic powder and oregano, try a packet of taco seasoning. This particular version of seasoning that I used has more of an Italian twist, but it can easily be given a taco twist. What if my sauce is too thick, how can I thin it out? If the sauce feels too thick, add a splash of milk or broth at the end to loosen it. What else can I add? Add spinach during the last 5 minutes for extra veggies. Add cooked bacon or ham for a smoky twist. Top with fresh basil or parsley if you want a pop of color. What to serve with Slow Cooker Chicken Spaghetti? Serve with Garlic Bread, Breadsticks, Dinner Rolls or a baguette. Go for a big side salad if you want something a little less heavy. Whats the best way to store and reheat leftovers? Store leftovers in the fridge up to 4 days. This reheats beautifully for lunches, so pack it up for the week. Reheat gently on the stove with a splash of milk or broth to bring back the creaminess. Freeze in portions in freezer safe bags or containers for up to 2-3 months for quick meals. Thaw before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)cream of chicken soup grab a can of your cream of chicken soup, or use some Homemade Cream of Chicken Soup. A different cream of something soup could work if youre in a pinch too. If youre fine with the flavor, a Cream of Mushroom Soup would work too. If you have a low sodium or no sodium cream of chicken soup, you can use that too to help control sodium amounts. cream of celery soup you can use cream of chicken or cream of mushroom if you dont have (or dont like) the cream of celery. If you have a low sodium or no sodium cream of celery soup, you can use that too to help control sodium amounts.diced tomatoes you can use Rotel or salsa. I like to use Herdez Salsa instead of diced tomatoes a lot of times because I have it on hand. It really adds great flavor, but the diced tomatoes are a great option for those that dont want any heat. Diced tomatoes add acidity that balances all the richness.cream cheese cubed, or you could use sour cream instead. Cut the cream cheese into cubes so it melts evenly. I find it melts easier if I let it sit to get closer to room temperature. You can use my Tips to Soften Cream Cheese. garlic powder if you want, you could use minced garlic. If using the jarred stuff, I would use about the same amount of(or to taste)oreganoboneless, skinless chicken breasts or you could use chicken thighs. Rotisserie chicken works if youre in a rush.You can use frozen chicken, but cook time needs to increase by about 1 to 2 hours on low. Once the chicken is shreddable, the rest of the steps stay the same.spaghetti cooked separately. Twelve ounces of spaghetti is about of a 16-ounce box of spaghetti. Some packages are sold in 12-ounce packages, it just depends on which brand youre using. Break the spaghetti in half if your slow cooker is smaller. Instead of spaghetti, you can use rigatoni or penne. Bow ties, rotini, linguine or even fettuccine all work great when cooked separately. Just avoid tiny pastas like orzo because they soak up too much sauce.shredded mozzarella cheese Pepper Jack cheese and Mexican blend cheeses are great options to use instead of mozzarella if you need a swap idea. salt and pepperHOW TO MAKE CROCK POT CHICKEN SPAGHETTI:Pour in the cream of chicken soup, cream of celery soup, cream cheese and diced tomatoes. Add garlic powder and oregano and stir to combine everything.Add the chicken breasts. Cover and cook on low 4 to 6 hours, or until the chicken is very tender. Remove the chicken from the slow cooker and shred it with two forks. Cook the spaghetti separately according to package directions, then drain.Return the shredded chicken, spaghetti and shredded cheese to the sauce in the crockpot. Give it a good stir.Taste and adjust with extra seasoning if needed. Serve warm.CRAVING MORE RECIPES?Taco SpaghettiCowboy SpaghettiMillion Dollar SpaghettiChicken Spaghetti (oven version)Friendship Spaghetti Pie PrintCrock Pot Chicken SpaghettiJuicy chicken with tender spaghetti and a creamy sauce all made in the Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 5 minutes minutesServings 6Calories 532kcalAuthor Brandie SkibinskiIngredients10.5 ounce can cream of chicken soup (see notes below)10.5 ounce can cream of celery soup (can use cream of chicken or cream of mushroom)14.5 ounce can diced tomatoes (can use Rotel or salsa)4 ounces (1/2 block) cream cheese, cubed1 Tablespoon garlic powder1 teaspoon oregano2 boneless, skinless chicken breasts (or chicken thighs)12 ounces spaghetti (about 3/4 of a 16 ounce box)2 cups shredded mozzarella cheesesalt and pepper, to tasteInstructionsInto a 6 quart crock pot, pour in 10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 14.5 ounce can diced tomatoes and 4 ounces (1/2 block) cream cheese, cubed. Add 1 Tablespoon garlic powder and 1 teaspoon oregano and stir to combine everything. Add in 2 boneless, skinless chicken breasts .Cover and cook on low 4 to 6 hours, or until the chicken is very tender and shreds easily.Remove the chicken from the slow cooker and shred it with two forks. Cook 12 ounces spaghetti separately according to package directions, then drain. Return the shredded chicken, cooked spaghetti and 2 cups shredded mozzarella cheese to the sauce in the crockpot. Give it a good stir and cover and let the cheese melt (about 5 minutes or so.) Taste and adjust with extra seasoning (salt, pepper, garlic powder, oregano) if needed. Serve warm. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NOTE: If you have any sensitivity to salt or are worried this might taste too salty for you, use low or no sodium options. You can always add salt later if needed but you cant take it out once it is in there.This is very good with salsa instead of diced tomatoes. I love the Herdez mild salsa. Just use about the same amount of (about 1 1/2 cups or so)NutritionCalories: 532kcal | Carbohydrates: 56g | Protein: 28g | Fat: 22g | Sodium: 954mg | Fiber: 3g | Sugar: 6g

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