Crockpot Chicken Spaghetti

Ingredients

• Chicken Breasts (boneless, skinless) 2 Lbs
• Cream of Chicken Soup (10 oz) 2 Cans
• Rotel (10 oz) 1 Can
• Shredded Cheese (Colby Jack, Cheddar, Mozzarella) 8 Oz
• Sour Cream 0.5 Cup
• Garlic Powder 1.5 Tsp
• Paprika 1.5 Tsp
• Salt (1-2 tsp) 2 Tsp
• Black pepper (dash) 0.125 Tsp
• Spaghetti noodles (cooked and drained) 16 Oz
• Italian seasoning 0.5 Tsp

Steps

1. Add the chicken breasts to the crockpot. Pour in the cream of chicken soup and undrained Rotel. Sprinkle in the garlic powder, paprika, salt, black pepper, and Italian seasoning. Stir slightly, making sure the chicken is covered by the sauce.
2. Cover and cook on LOW 6-7 hours, or HIGH for 4-5 hours, until the chicken is cooked and shreds easily.
3. Remove the chicken from the crockpot, shred it with two forks, and then return it to the sauce.
4. Stir in the sour cream and shredded cheese until the cheese is completely melted and the sauce is smooth and creamy.
5. Meanwhile, cook the spaghetti according to the package directions. Drain well.
6. Add the cooked spaghetti to the crockpot and stir until everything is evenly coated in the creamy sauce.
7. Taste and adjust the seasoning if needed, then serve warm and enjoy!