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Slow-Cooker Cheesy Chicken Spaghetti

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Slow-Cooker Cheesy Chicken Spaghetti
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 8
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Prepare to win every potluck award from now on with this amazingly easy and delicious slow-cooker chicken spaghetti.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

  • 1 tablespoon butter, melted
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons seasoned salt
  • 3 cloves garlic, finely chopped
  • 1 package (20 oz) boneless skinless chicken thighs
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1 can (18 oz) Progresso™ creamy mushroom soup
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 package (8 oz) cream cheese, cubed, softened
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 8 oz spaghetti, cooked and drained as directed on package
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker.
  • 2
    In same bowl, mix tomatoes, soup and chiles; pour over chicken.
  • 3
    Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F.
  • 4
    Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir.
  • 5
    Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley.
  • 6
    To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.

Tips from the Betty Crocker Kitchens

  • tip 1
    For ultimate creaminess, make sure cream cheese is completely soft before adding to the chicken mixture.

Nutrition

500 Calories, 27g Total Fat, 29g Protein, 34g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
135mg
44%
Sodium
1110mg
46%
Potassium
250mg
7%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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