Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups fresh mushrooms sliced
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 8 ounces cream cheese cut into cubes and softened
- 8 ounces spaghetti noodles
- Grated Parmesan cheese for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken with salt and pepper. Place the chicken in the Crock-Pot and drizzle with olive oil. Add the sliced mushrooms, diced onion, minced garlic, and chicken broth on top.
- Cover the Crock-Pot and cook on 'High' for 3-4 hours.
- Once the chicken is tender, use two forks to shred it in the Crock-Pot. Add the cream cheese cubes over the chicken and stir gently to combine.
- Cover and cook on 'Low' for an additional 30 minutes, allowing the sauce to thicken and the cream cheese to melt completely. Meanwhile, prepare the spaghetti by boiling it in a large pot of salted water according to the package instructions and then draining.
- To serve, spoon the chicken and sauce over the hot drained spaghetti noodles. Garnish with Parmesan and fresh parsley if desired.
