Crockpot Chicken Spaghetti

Prep Time: 10 Minutes
Cook Time: 6 Hours
Total Time: 6 Hours 10 Minutes
Servings: 6 Servings

Ingredients
3 large skinless boneless chicken breasts
1 (10 oz.) can diced tomatoes with green chiles, not drained
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1/2 onion, diced
2 teaspoons garlic, minced
2 tsp Italian seasoning
4 oz cream cheese, diced
2 cups cheddar cheese, shredded
1 (16 oz.) package spaghetti

Directions
Add the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, onion, garlic and Italian seasoning to the crock pot.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
Remove the chicken, shred it and return it back to a crock pot.
Stir in the cream cheese and grated cheddar cheese. Cover and cook on low for 20-30 minutes until the cheese is melted and combined.
While the cheese is melting, in a large pot of water, cook the spaghetti noodles according to the package direction to al dente.
Stir spaghetti noodles into the crock pot mixture. Serve warm.

Notes:
Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Info:
Calories 720kcal, Carbohydrates 68g, Protein 48g, Fat 27g, Saturated Fat 13g, Polyunsaturated Fat 2g, Monounsaturated Fat 7g, Trans Fat 0.01g,
Cholesterol 135mg, Sodium 1149mg, Potassium 883mg, Fiber 4g, Sugar 5g,
Vitamin A 843IU, Vitamin C 9mg, Calcium 351mg, Iron 3mg

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