Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 can (10.5 oz) of cream of chicken soup
- 1 jar (24 oz) of marinara sauce
- 1 cup of chicken broth
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 8 oz of spaghetti, broken into halves
- 1 cup of shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Layer chicken breasts at the bottom of the Crockpot.
- Pour in the cream of chicken soup and marinara sauce, mixing gently.
- Add chicken broth and spices, stirring to combine.
- Cook on low for 6-7 hours or high for 4-5 hours.
- Shred the chicken using two forks in the Crockpot.
- Boil water and cook spaghetti according to package instructions.
- Drain pasta and mix with the chicken mixture.
- Add mozzarella cheese before serving.
Last Step:
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Feel free to adjust ingredients based on preference.
Can be stored in an airtight container in the fridge for 3-4 days.
Serve with a salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
- Cholesterol: 90