Savor a quick CrockPot Chicken Spaghetti dish perfect for family dinners Simple prep and rich flavors make this meal a weeknight favorite

Scale

2 pounds of boneless, skinless chicken breasts

1 cup of diced onion

1 cup of diced bell peppers (red or green)

2 cloves of garlic, minced

1 can (10.5 oz) of cream of mushroom soup

1 can (10 oz) of diced tomatoes with green chilies

1 teaspoon of Italian seasoning

Salt to taste

Pepper to taste

8 ounces of spaghetti

1/2 cup of grated Parmesan cheese

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Prep the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of your CrockPot.

Add Veggies: Toss in the diced onions, bell peppers, and garlic.

Mix the Sauce: In a separate bowl, combine the cream of mushroom soup, diced tomatoes with green chilies, Italian seasoning, salt, and pepper.

Pour the Sauce: Pour the mix over chicken and veggies in the CrockPot.

Set It and Forget It: Cover and cook on low for 6-7 hours or high for about 4 hours.

Cook the Spaghetti: When done, cook spaghetti according to package instructions. Drain.

Shred the Chicken: Shred the chicken in the CrockPot using two forks and stir back into the sauce.

Combine with Spaghetti: Gently mix in cooked spaghetti and grated Parmesan cheese.

Serve It Up: Dish out servings and garnish with extra cheese and herbs.

A comforting and hearty dish that combines juicy chicken, creamy sauce, and tender spaghetti, perfect for making in your CrockPot.