Crockpot Creamy Chicken Spaghetti

1. 1

   Coat a 6-quart slow cooker with cooking spray. Add cream of chicken soup, cream of mushroom soup, diced tomatoes and green chiles, cream cheese, Velveeta, broth, onion powder, salt, and pepper; stir well. Nestle the chicken breasts into the soup mixture and cover with the lid.

2. 2

   Cook on Low for about 3 1/2 hours, or until a thermometer inserted into the thickest part of the chicken reads 165 degrees F (74 degrees C).

3. 3

   Move the chicken to a clean cutting board and let it cool slightly. When cool enough to handle, shred the chicken and return it to the soup mixture. Add Colby Jack and stir until evenly coated. Cover with the lid, turn off the heat, and let it sit until the cheese is mostly melted, about 5 minutes. Meanwhile, cook the spaghetti according to the package directions.

4. 4

   Drain the pasta, reserving 1 cup of the cooking water; set the cooking water aside. Add the pasta to the slow cooker, stirring until evenly coated. Add a little more cooking water if needed to keep a creamy consistency.

5. 5

   Garnish with parsley and serve right away.

• Calories 636.24 kcal High
• Protein 35.04 g Good Source
• Carbs 45.06 g Moderate
• Total Fat 35.08 g High
• Saturated Fat 9.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 93.91 mg High
• Sodium 925.19 mg High
• Fiber 3.28 g Moderate
• Sugar 2.89 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 256.76 mg Moderate
• Iron 2.86 mg Moderate
• Potassium 243.75 mg Low Source
• Vitamin A 213.73 mcg_rae Good Source
• Vitamin C 10.27 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅