Creamy Crockpot Chicken Spaghetti
Ingredients:
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 pound spaghetti, broken into halves
2 cups shredded cheddar cheese
Directions:
Place chicken breasts in the Crockpot.
In a bowl, mix together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, Parmesan cheese, garlic powder, onion powder, and black pepper.
Pour the mixture over the chicken in the Crockpot.
Cover and cook on low for 6 hours or on high for 3 hours.
About 30 minutes before serving, remove the chicken and shred it. Return the shredded chicken to the Crockpot.
Boil the spaghetti according to package instructions until al dente, then drain.
Add the cooked spaghetti and shredded cheddar cheese to the Crockpot. Stir to combine all ingredients.
Cover and cook on high for an additional 30 minutes or until the cheese is melted and the spaghetti is thoroughly coated with the creamy sauce.
Serve hot, garnished with additional Parmesan if desired.