Description
Creamy cream cheese and melted cheddar mingle with seasoned tomatoes and tender chicken in a fuss-free crockpot bake. Broken spaghetti absorbs every drop of the rich, cheesy sauce for a comforting weeknight feast.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 ounces cream cheese softened
- 14.5 ounces diced tomatoes with green chilies undrained
- 10.5 ounces condensed cream of chicken soup
- 1 cup chicken broth
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 8 ounces uncooked spaghetti broken into pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Place chicken breasts, cream cheese, diced tomatoes, condensed soup, chicken broth, garlic powder, onion powder, chili powder, salt, and pepper in the crockpot.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is cooked through.
- Remove chicken and shred it with two forks, then return shredded chicken to the crockpot.
- Break spaghetti into thirds and add to the crockpot, stirring gently to combine ingredients.
- Cook on high for an additional 30 minutes or until spaghetti is tender, stirring occasionally to prevent sticking.
- Stir in shredded cheddar and Monterey Jack cheeses until fully melted and creamy.
- Garnish with chopped fresh parsley before serving.
Notes
- For extra heat, add a pinch of cayenne pepper or red pepper flakes.
- You can swap Velveeta cheese for cream cheese for a richer texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on low in the crockpot or microwave until warmed through.