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Instructions
Prepare the Slow Cooker: Spray the inside with non-stick cooking spray.
Combine Ingredients: Add chicken breasts, soups, Rotel tomatoes, cream cheese cubes, and Italian seasoning to the slow cooker. Stir gently.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred with two forks, and return it to the slow cooker. Stir to combine.
Add Cheese: Stir in shredded cheese until melted.
Cook Spaghetti: While the cheese melts, cook spaghetti according to package directions until al dente. Drain and add to the slow cooker.
Combine and Serve: Toss spaghetti with the creamy chicken mixture and serve hot.
Notes
Substitute chicken breasts with boneless thighs for a juicier option.
Adjust the heat by using mild or spicy Rotel tomatoes.
Add vegetables like cooked broccoli or mushrooms for extra nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
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