Ingredients
Method
- Place the cubed chicken, diced onion, sliced mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth in the crockpot. Stir to combine.
- Place the lid on the crockpot and cook on HIGH for 4 hours.
- After 4 hours, break the uncooked spaghetti pasta in half and place it in the crockpot. Gently stir, pushing the pasta down to fully submerge it in the liquid.
- Cube the cream cheese and place it on top of the chicken and pasta.
- Place the lid back on the crockpot and turn it on LOW. Continue cooking for an additional 30 minutes, or until the pasta is tender and the cream cheese is fully melted and incorporated.
- Stir everything together until the sauce is smooth and creamy. Serve hot!
Video
Notes
- For extra flavor, you can use rotisserie chicken instead of cooking chicken breasts. Just shred it and add it in the last 30 minutes of cooking.
- If you prefer more vegetables, add a cup of frozen peas or a can of drained diced tomatoes in the last 30 minutes.
- Don't overcook the spaghetti; it can become mushy. Check for tenderness after the initial 30 minutes on low.
- Ensure the cream cheese is fully melted and stirred in for a smooth, creamy sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer more vegetables, add a cup of frozen peas or a can of drained diced tomatoes in the last 30 minutes.
- Don't overcook the spaghetti; it can become mushy. Check for tenderness after the initial 30 minutes on low.
- Ensure the cream cheese is fully melted and stirred in for a smooth, creamy sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.