Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts (can use 1–2 lbs.)
- ½ tsp. sea salt
- 1 tsp. garlic powder
- ¼ tsp. black pepper
- 1 ½ tsp. dried tarragon (or oregano)
- 1 cup diced white onion
- 2 cups sliced mushrooms
- 1 cup chicken broth
- 8 oz. pkg. cream cheese, ⅓ less fat or regular
- ½ pound dried spaghetti noodles (1/2 a box, cook according to package directions)
- 8 oz. pkg. mozzarella cheese, grated (reduced-fat or regular)
Instructions
- In a slow cooker, combine the chicken, sea salt, garlic powder, black pepper, tarragon, diced onion, and sliced mushrooms. Pour the chicken broth over the mixture. Do not include the cream cheese or spaghetti yet. Cover and cook on LOW for 8 hours or HIGH for 4 hours without lifting the lid.
- Chop the cream cheese into squares and add to the slow cooker. Meanwhile, cook the spaghetti noodles according to the package directions.
- Once the cream cheese has softened, use two forks to shred the chicken. Stir to mix the shredded chicken with the sauce. Add the cooked and drained spaghetti, mixing well. Top with the grated mozzarella cheese, cover, and let sit for about 10 minutes until the cheese is melted. Serve and enjoy!
Notes
For added flavor, you can substitute dried tarragon with oregano based on your preference.
Cook the spaghetti according to the instructions on the package to ensure perfect texture before mixing.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg