Crockpot Chicken Spaghetti

7 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 pounds boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dano’s Italiano seasoning
• 1 (8 oz) block cream cheese
• 1 (10 oz) can Rotel, undrained
• 2 (10.5 oz) cans cream of chicken soup
• 1 pound spaghetti, cooked and drained
• 1 (8 oz) bag shredded cheddar cheese

Instructions

1. Place chicken breasts in a slow cooker and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
2. Layer the cream cheese block over the chicken, then add the Rotel and cream of chicken soup.
3. Cover and cook on high for 3 hours until the chicken is tender.
4. Shred the chicken in the slow cooker and stir until the cream cheese has melted into the sauce.
5. Stir in the cooked spaghetti and shredded cheddar cheese until the cheese is melted and the pasta is coated.
6. Allow the dish to rest for 10 to 15 minutes to thicken before serving.