Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 12 ounces spaghetti, broken into thirds
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Substitution Suggestions:
- Swap chicken breasts for thighs for juicier meat.
- Use low-sodium chicken broth to control salt content.
- For a lighter version, substitute cream soups with their low-fat counterparts.
Instructions
- Start by placing the chicken breasts at the bottom of your crockpot. Season them with salt and pepper.
- In a separate bowl, whisk together the chicken broth, cream of mushroom soup, cream of chicken soup, diced tomatoes, chopped onion, minced garlic, basil, oregano, and red pepper flakes. Pour this mixture over the chicken.
- Set your crockpot to cook on low for 6-7 hours or on high for 3-4 hours. This slow cook allows the chicken to become tender and soak up all those wonderful flavors, much like the slow-simmering spaghetti sauces in Nonna Rosa’s kitchen.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Add the broken spaghetti, stirring to ensure it’s evenly coated and submerged in the sauce. Cover and cook for an additional 30 minutes, or until the pasta is al dente.
- Stir in the shredded cheddar cheese until melted and creamy. Sprinkle Parmesan cheese over the top before serving for that extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International