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Ingredients

2 tablespoons salted butter 1 (8 ounce) package sliced fresh mushrooms 1 medium red bell pepper, diced 2 pounds skinless, boneless chicken breasts 1 (23 ounce) can condensed cream of mushroom soup 1 (14 ounce) can diced tomatoes, drained 1 tablespoon Worcestershire sauce 2 teaspoons seasoned salt 3 cloves garlic, minced 1 (8 ounce) package shredded sharp Cheddar cheese 1 (8 ounce) package cream cheese 1 (16 ounce) package spaghetti

Nutrition Info

653.3 calories carbohydrate: 52.9 g cholesterol: 126.4 mg fat: 30 g fiber: 2.8 g protein: 41.3 g saturatedFat: 15.8 g servingSize: - sodium: 1184.5 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper, saute until tender, about 3 minutes. Transfer to a slow cooker.
Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add to the slow cooker. Stir and serve.

8 servings

Cheesy chicken spaghetti.