Ingredients
Method
Preparation
- Gather and prepare all your ingredients.
- Place the cubed chicken, diced onions, sliced mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth into the crockpot. Gently fold to combine the ingredients.
Cooking
- Cover the crockpot and cook on high for 4 hours.
- After 4 hours, break the spaghetti in half and add it to the crockpot. Stir gently, pushing the pasta down to ensure it’s submerged in the liquid.
- Cube the cream cheese and place it on top of the pasta. Cover again and switch the setting to low. Cook for an additional 30 minutes.
- After 30 minutes, fold everything together to incorporate the cream cheese. Let it sit for about 5 minutes to allow the noodles to finish cooking.
- If necessary, you can add a bit of water or broth for your desired pasta consistency.
- Plate the dish and garnish it with additional grated Parmesan cheese and fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen in a container for up to 3 months. Consider sautéing the onions and mushrooms before adding to enhance flavor. Substitute cream cheese with sour cream and Greek yogurt if needed.
