Cheesy Chicken Spaghetti

Cream cheese and sharp Cheddar team up in the slow cooker to make this cheesy chicken spaghetti dish the cheesiest ever.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 653 Calories

Ingredients

• 1 (8 ounce) package cream cheese
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (16 ounce) package spaghetti
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 medium red bell pepper, diced
• 2 tablespoons salted butter
• 2 teaspoons seasoned salt
• 1 (23 ounce) can condensed cream of mushroom soup
• 2 pounds skinless, boneless chicken breasts
• 1 (14 ounce) can diced tomatoes, drained

Recipe Instructions

Step 1

Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.

Step 2

Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.

Step 3

Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add to the slow cooker. Stir and serve.