Ingredients
– 2 boneless, skinless chicken breasts
– 8 oz spaghetti (uncooked)
– 1 can (10.5 oz) cream of mushroom soup
– 1 can (10.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Chopped parsley for garnish (optional)
Equipment Needed
– Crockpot or slow cooker
– Cutting board
– Knife
– Measuring cups and spoons
– Wooden spoon or spatula
– Serving dish
Step-by-Step Instructions
Making this dish is as easy as 1-2-3! First, I usually start with the chicken. I place the boneless, skinless chicken breasts at the bottom of my slow cooker, seasoning them lightly with salt, pepper, and Italian seasoning. After that, I toss in the diced onion and minced garlic. These aromatics add so much flavor, and I can already smell the deliciousness! (See the next page below to continue steps…)