Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 8 oz spaghetti (uncooked)
- 1 cup frozen peas or mixed vegetables (optional)
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker:
- Spray the inside of the slow cooker with cooking spray or lightly grease it.
- Add the Chicken:
- Place the chicken breasts or thighs in the slow cooker. Season with salt and pepper.
- Make the Sauce:
- In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, Parmesan cheese, garlic powder, onion powder, and dried Italian seasoning. Mix well and pour over the chicken in the slow cooker.
- Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken:
- About 30 minutes before serving, shred the chicken with two forks right in the slow cooker. Stir to combine with the sauce.
- Add the Spaghetti:
- Break the uncooked spaghetti into halves or thirds and add to the slow cooker. Stir to coat the pasta with the sauce.
- If using frozen peas or mixed vegetables, add them at this time.
- Finish Cooking:
- Cover and cook on high for an additional 30 minutes, or until the spaghetti is cooked and tender. Stir occasionally to ensure even cooking.
- Serve:
- Garnish with chopped parsley if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Nutrition
- Serving Size: 6 servings
- Calories: 500 kcal
- Fat: 22g
- Carbohydrates: 45g
- Protein: 30g