Ooey, gooey, cheesy perfection! That’s the best way to describe this Crock Pot Chicken Spaghetti.  Get your dinner started before you day gets busy in less than 15 minutes—all it takes is some stirring and pouring before you’re on your way. When you get home you’ll be greeted by tender juicy chicken ready to be shredded into the most delicious cheesy sauce.

The hardest part of this dish? Waiting for the noodles to cook so you can add them to the crockpot and chow down. My family can never get enough of this delicious dish, and I know yours will love it, too!

 

Ingredients

2 uncooked chicken breasts (frozen is fine)
2 cans condensed cream of chicken soup
1-1/2 cups milk
1 small onion, minced
1 teaspoon minced garlic
1 pound Velveeta cheese
1 pound spaghetti noodles

Instructions

In a medium bowl, combine the condensed soup, milk, minced onion and minced garlic.

Place the chicken breasts in your Crock-pot and pour the soup mixture over them.

Cut the Velveeta cheese into cubes and place in the Crock-pot.

Cook on low heat for 8 hours.

Around 30 minutes before you’re ready to eat, cook the spaghetti noodles according to the directions on the box.

While the pasta is cooking, shred the chicken in the Crock-pot with 2 forks.

Add cooked noodles to the chicken mixture.

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Quick tip: For a more traditional spaghetti flavor cut  the amount of Velveeta cheese in half and ad in a cup of your favorite spaghetti sauce.

Recipe and image courtesy of Melissa’s Cuisine.