Chicken Spaghetti Crock Pot Recipe with Cream Cheese
I believe this chicken spaghetti Crock Pot recipe with cream cheese is one of the simplest slow cooker recipes yet, but it's also one of the tastiest!
Servings: 6 servings
- 1 large chicken breast , about ½ pound
- 2 cups chicken broth or stock (can also use beef)
- 6 ounces tomato paste , one small can
- 1 tsp oregano , dry
- 2 tsp marjoram , dry
- 1 tsp paprika
- 8 ounces cream cheese
- ½ cup cheddar cheese , shredded (I like sharp the best)
- 1 pound spaghetti , uncooked (can also use linguini or other long pasta)
Add chicken, broth, tomato paste, oregano, marjoram, and paprika to slow cooker and turn heat to high (or low, depending on how much time you have).
Cook on high for 4 hours or low for 6 hours.
About 20-30 minutes before chicken is done, cook spaghetti according to package directions and drain.
When chicken is done, remove from slow cooker and shred with a fork. Return shredded chicken to slow cooker and stir in.
Turn slow cooker temperature to warm. Add cream cheese and cheddar cheese, breaking cream cheese up a bit. Cover and let sit for 10-15 minutes to melt.
Add cooked spaghetti and stir together to incorporate ingredients. Serve right away.
Calories: 520kcal | Carbohydrates: 64g | Protein: 24g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 739mg | Potassium: 728mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1251IU | Vitamin C: 12mg | Calcium: 144mg | Iron: 3mg