- Prepare the Chicken:
- Place the chicken breasts in the bottom of the crockpot.
- Mix the Sauces:
- In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, ranch seasoning mix, garlic powder, onion powder, black pepper, and paprika. Stir until well mixed.
- Add to Crockpot:
- Pour the soup mixture over the chicken breasts in the crockpot, making sure the chicken is well covered.
- Cook:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Shred the Chicken:
- About 30 minutes before serving, shred the chicken with two forks and stir it into the sauce. If you’re using frozen peas or chopped vegetables, add them now and cook for the remaining time.
- Prepare the Spaghetti:
- Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
- Finish the Dish:
- Stir the grated Parmesan cheese and sour cream into the crockpot. Mix well to combine. If the sauce is too thick, you can add a bit more chicken broth to reach your desired consistency.
- Combine with Spaghetti:
- Add the cooked spaghetti noodles to the crockpot and gently stir to coat the noodles with the creamy sauce.
- Serve:
- If desired, sprinkle shredded mozzarella cheese on top and let it melt before serving.
- Enjoy:
- Serve the creamy chicken spaghetti hot and enjoy!
Feel free to customize this recipe by adding your favorite vegetables or seasoning to suit your taste.
