Ingredients

1 can cream of chicken soup

2 tsp minced garlic (fresh or from a jar)

1 can diced tomatoes with green chiles (Rotel brand works great)

1 can cream of mushroom soup

2 tsp Italian seasoning

3 chicken breasts (boneless, skinless preferred)

1/2 onion, diced (about 1/2 cup)

4 oz cream cheese, diced

2 cups shredded cheddar cheese

1 lb spaghetti (cooked according to package directions)

Instructions

Step 1: Dice the onion into small, even pieces and measure out the minced garlic. Cut the cream cheese into small cubes for faster, even melting.

Step 2: Add the chicken breasts, diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning to your slow cooker. Stir to combine and coat the chicken evenly with the mixture.

Step 3: Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fork-tender.

Step 4: Remove the chicken, shred it using two forks, then return the shredded chicken to the slow cooker and stir it into the sauce.

Step 5: Add the diced cream cheese and shredded cheddar cheese to the slow cooker. Stir well and cover. Cook on low for 20-30 minutes, stirring occasionally, until the cheeses are fully melted and the sauce is creamy.

Step 6: While the cheese melts, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, then drain well.

Step 7: Add the cooked spaghetti to the slow cooker and toss gently to coat the pasta evenly with the creamy chicken sauce.

Step 8: Serve the chicken spaghetti directly from the slow cooker or transfer to bowls and enjoy.

Tips & Variations

Use fresh garlic for a stronger flavor, or garlic powder if you prefer a milder taste and convenience.

Swap cheddar cheese for Monterey Jack or mozzarella for a different cheesy profile.

Add a handful of chopped bell peppers or mushrooms to the slow cooker for extra veggies.

If you want a spicier dish, increase the amount of diced tomatoes with green chiles or add a pinch of cayenne pepper.

To make it lower carb, substitute spaghetti with spiralized zucchini or other vegetable noodles.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of milk or broth if needed to loosen the sauce. This dish is not recommended for freezing due to the creamy cheese sauce texture.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on low or 30-60 minutes on high to ensure the chicken cooks through completely.

Do I need to cook the spaghetti before adding it to the slow cooker?

Yes, cooking the spaghetti until al dente before adding it is important to prevent it from becoming mushy when mixed with the warm sauce in the slow cooker.