Crockpot Chicken Spaghetti

INGREDIENTS

• 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
• 48 ounces marinara sauce 2 jars
• 1 cup low sodium chicken broth
• 2 cloves garlic minced
• ½ onion diced
• 1 tablespoon Italian seasoning
• 8 ounces cream cheese cut into cubes (1 standard package)
• 1½ cups shredded mozzarella cheese
• 16 ounces dry spaghetti noodles 1 box

EQUIPMENT

• Crockpot

INSTRUCTIONS

1. Spray crockpot interior with nonstick cooking spray.
2. Add the chicken, marinara, broth, garlic, onion, Italian seasoning, and cream cheese to the crockpot. Stir to combine. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and 165°F internally.1 pound boneless, skinless chicken breasts,48 ounces marinara sauce,1 cup low sodium chicken broth,2 cloves garlic,½ onion,1 tablespoon Italian seasoning,8 ounces cream cheese
3. Turn the heat up to high, stir in the mozzarella, cover, and cook for 15 minutes, or until the cheese is melted.1½ cups shredded mozzarella cheese
4. While the cheese is melting, cook the pasta according to the package directions. Drain in a colander.16 ounces dry spaghetti noodles
5. Stir in the pasta, tossing to coat in the sauce. Serve topped with optional parsley or Parmesan cheese.