The Scoop
This Slow Cooker Chicken Spaghetti blends ease with flavor, making moving day deliciously manageable.
A few years back, I found myself in need of a comforting dish that required minimal effort. It was during a particularly chaotic moving day, when boxes were piled high, and my energy was running low. In a pinch, I turned to my trusty slow cooker, an appliance that had never let me down. I remembered I had cans of cream of chicken and mushroom soups tucked away and some boneless chicken breasts waiting in the fridge. Inspiration struck, and the birth of my Slow Cooker Chicken Spaghetti ensued.
With Italian seasoning and a can of diced tomatoes and chilies, the aroma was soon a welcome distraction from the mountain of unpacked boxes. I cubed the cream cheese, knowing its creamy richness would meld beautifully during those four hours of cooking. As the slow cooker worked its magic, I tackled the chaos, knowing dinner would be ready without any fuss.
When the time came, I shredded the chicken and cooked up some spaghetti. It was a much-needed break, and stirring it all together with a generous sprinkle of shredded mozzarella and cheddar felt like sealing a warm, cheesy promise. Letting it rest just long enough for the cheese to melt gave me a few extra minutes to catch my breath. That first bite made the hours of moving worth every effort, a comforting reminder that good meals can bring life’s chaos into balance.
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can diced tomatoes and diced chilies, not drained
- 4 ounces cream cheese, cubed
- 2 tablespoons Italian seasoning
- 1 1/2 pounds chicken breasts, boneless and skinless
- 12 ounces spaghetti
- 2 cups mozzarella and cheddar cheese blend, shredded
Directions
- Generously spray the slow cooker with nonstick cooking spray.
- Add the cream of chicken soup, the cream of mushroom soup, the diced tomatoes and diced chilies, the cream cheese, and the Italian seasoning to the slow cooker and stir well.
- Add the chicken breast to the soup mixture.
- Place the lid on the slow cooker and cook on low heat for 4 hours.
- Transfer the chicken from the slow cooker to a cutting board and shred using 2 forks.
- In a large pot of salted, boiling water, cook the spaghetti according to the package directions. Drain.
- Add the chicken and the cooked spaghetti to the slow cooker and stir until they are coated in the sauce.
- Add the cheese to the pasta mixture and stir to combine.
- Cover the slow cooker and cook on low heat until the cheese has melted, about 30 minutes.
- Serve.
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