Creamy Slow Cooker Chicken Spaghetti
🛒 Ingredients:
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 pound spaghetti, broken in half
2 cups shredded cheddar cheese
🧑🍳 Directions:
Begin by placing the chicken breasts in the slow cooker.
In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, Parmesan cheese, garlic powder, onion powder, and black pepper.
Pour this mixture over the chicken in the slow cooker.
Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours.
Approximately 30 minutes before serving, take out the chicken, shred it, and return it to the slow cooker.
Cook the spaghetti according to the package instructions until it reaches an al dente texture, then drain it.
Incorporate the cooked spaghetti and shredded cheddar cheese into the slow cooker, stirring to ensure all ingredients are well mixed.
Cover and continue cooking on high for an additional 30 minutes, or until the cheese has melted and the spaghetti is evenly coated with the creamy sauce.
Serve while hot, optionally garnished with extra Parmesan cheese.
