Chicken spaghetti is one of my ultimate comfort foods. It’s gooey, cheesy and just plain delicious, and Ultimate Chicken Spaghetti has been my most popular recipe on the blog. So I adapted it for the slow cooker. While the chicken cooks, it makes the sauce all by itself.

Start this dish four hours before game time, and you will be pleasantly surprised at the results. (Southern Bite)

Ultimate Crock Pot Chicken Spaghetti

Prep time: 15 minutes

Cook time: 4 hours and 30 minutes

Serves: 6 to 8

Ingredients

• 2 (10.5-ounce) cans cream of mushroom soup
• 1 (10-ounce) can Ro*Tel Tomatoes
• 4 ounces cream cheese, cubed
• 1 (16-ounce) package Velveeta cheese, cubed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pounds boneless, skinless chicken breasts
• 1(16-ounce) package spaghetti
• 1 cup shredded sharp cheddar cheese

 Instructions

1. Spray the crock of a 6-quart slow cooker with nonstick cooking spray.
2. Add the undiluted soup, undrained tomatoes, cream cheese, Velveeta, garlic powder and onion powder, and mix well.
3. Add the chicken breasts and cover with the lid.
4. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
5. Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly.
6. Stir the sauce remaining in the slow cooker well.
7. Once the chicken has cooled enough to handle, shred it and return it to the slow cooker and mix with the sauce. Cover.
8. Cook the pasta according to the package instructions.
9. Drain well and add the pasta to the slow cooker. Mix well.
10. Sprinkle the cheddar cheese over the top and replace the lid.
11. Allow the cheese to melt, then serve.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”