Adjust Servings people
Ingredients
- 3 large boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- 10 ounces Rotel tomatoes undrained
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 2 cups cheddar cheese shredded
- ½ cup sour cream
- 16 ounces spaghetti pasta cooked & drained
Instructions
- Pour the cream of chicken soup, cream of mushroom soup, and Rotel tomatoes in the crockpot then season with onion powder, garlic powder, Italian seasoning, salt & pepper. Stir until well combined then add the chicken breasts to the crockpot, cover and cook on high for 3-4 hours or 4-6 hours on low.
- Once the chicken is fully cooked, remove the chicken and cut it into bite sized pieces. Add the shredded cheese, sour cream and cut up chicken to the crockpot then stir to combine.
- Bring a pot of water to boil and cook the pasta per the package instructions until al dente then drain it and add the pasta to the crockpot. Stir until well combined. Serve & enjoy!
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