Ingredients
– 2 boneless, skinless chicken breasts
– 10 ounces of spaghetti
– 1 can (10.5 ounces) of cream of mushroom soup
– 1 can (10.5 ounces) of cream of chicken soup
– 1 cup of chicken broth
– 1 teaspoon of Italian seasoning
– Salt and pepper to taste
– 2 cups of shredded cheese (mozzarella or cheddar)
– Fresh parsley for garnish
Equipment Needed
– Slow cooker (Crockpot)
– Mixing bowl
– Measuring cups and spoons
– Fork or tongs for shredding chicken
Step-by-Step Instructions
To start, I take my slow cooker and layer in the chicken breasts. It’s always satisfying to see that blank canvas ready for a delicious transformation. Next, I mix the cream of mushroom and cream of chicken soups with the chicken broth in a bowl and season it with Italian seasoning, salt, and pepper. Once combined, I pour this creamy goodness right over the chicken in the Crockpot. This is where the magic begins to happen! I set my slow cooker on low for about 6-7 hours, allowing all those flavors to meld beautifully. It’s hard to resist peeking in, as the delightful scents start to fill my kitchen. (See the next page below to continue steps…)