1can of Rotel tomatoes and green chilis, drained & rinsed
2tablespoonItalian seasoning
2cupchicken broth
16ouncespaghetti noodles(dry)
4ouncecream cheese
2cupsharp cheddar cheese(shredded)
1tablespoonapple cider vinegar
salt & black pepper to taste
Instructions
In the crockpot, add in the cans of cream of chicken, Rotel tomatoes and chilies, chicken broth, Italian seasoning and lightly salt and pepper.
Now, right in the middle add the whole chicken breast. Place the crockpot on high and you'll cook the chicken about 3 hours for it to be tender enough to shred. On low it may take 6-7 hours.
After 3 hours, remove the chicken and shred it. Place the chicken back into the crockpot. Now, cook the spaghetti noodles in a pot on your stove according to the directions on the package.
Next, add the cooked noodles into the crockpot along with the cream cheese and shredded cheese. Lightly season with salt and black pepper then pour apple cider vinegar in. Give everything a mix then place the crockpot on warm for 30 minutes. The ingredients are hot enough to melt all cheese down. If extra time is needed add when necessary.
Serve, after all the cheese has melted and everything is creamy and smooth. Taste for salt before serving, I have to add extra at the end always.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Crockpot Chicken Spaghetti
Tried this recipe?Leave a rating and comment, thank you