CROCKPOT CHICKEN SPAGHETTI

Here’s a simple and tasty Crockpot Chicken Spaghetti recipe—perfect for a cozy, hands-off dinner. 🍝🐔

Ingredients (serves 4–6)

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 8 oz (225g) spaghetti or any pasta of your choice
• 1 can (10.5 oz / 300g) cream of mushroom soup
• 1 can (10.5 oz / 300g) cream of chicken soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 small onion, chopped
• 1 small green bell pepper, chopped (optional)
• 1 tsp garlic powder
• Salt & pepper to taste
• Optional topping: extra shredded cheese or crushed crackers

Instructions

1. Prep the Crockpot:
   • Spray the slow cooker with cooking spray or lightly grease.
2. Combine ingredients:
   • In the Crockpot, mix shredded chicken, soups, chicken broth, onion, bell pepper, garlic powder, salt, and pepper.
3. Cook:
   • Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until heated through and flavors melded.
4. Add pasta:
   • About 20–25 minutes before serving, break spaghetti in half and stir into the Crockpot.
   • Cover and cook until pasta is tender.
5. Add cheese:
   • Stir in shredded cheese until melted and creamy.
   • Top with extra cheese or crushed crackers if desired.
6. Serve hot:
   • Spoon onto plates and enjoy a creamy, cheesy comfort meal.

💡 Tips:

• For a lighter version, use reduced-fat soups or milk instead of cream of mushroom/chicken.
• You can add frozen veggies like peas or broccoli for extra nutrition.
• Leftovers store well in the fridge for 2–3 days and taste even better reheated.