Crockpot Chicken Spaghetti

Saucy cheesy chicken pasta made in the slow cooker. Your whole family will love this meal!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 583kcal

2-3 pounds chicken breast
10 ounce can tomatoes and chilies (Rotel)
10 ounce bag frozen seasoning blend (which is a mixture of diced frozen onions, red peppers and green peppers, celery and minced parsley)
21 ounces cream of chicken soup that's two cans, undiluted
4 ounces cream cheese
3 cups cheddar cheese grated
1 cup gruyere cheese grated
¼ cup evaporated milk
16 oz spaghetti noodles cooked
salt and pepper to taste

Spray inside the crock pot with cooking spray.
Lay the chicken breasts on the bottom.
Pour the frozen seasoning, tomatoes and chilies and chicken soup over the top.
Cover and cook on low for 8 hours.
Remove the lid and using two forks shred the chicken.
Add the cream cheese, 2-½ Cups cheddar cheese, the gruyere cheese and evaporated milk. Cover again and cook another 30 minutes.
While this is happening place a large pot on the stove, full of salted water, and bring to a rolling boil.
Add the spaghetti and cook to al dente (about 8 minutes).
Give the ingredients a good stir and taste. Season with salt and pepper to taste.
If the cheeses, including the cream cheese, have melted enough add the drained spaghetti.
Stir the spaghetti into the crock pot then top with the remaining grated cheddar cheese. Cover and cook another 10 minutes.