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Cheesy Chicken Crockpot Spaghetti - The Healthy (er) Version

You've seen that recipe for cheesy chicken spaghetti all over Pinterest. You pinned it. You've debated making it. But you don't. Why? Because this dish is loaded with calories. (Did you know that one box of Velveeta Cheese is over 2,500 calories?! It's also very high in fat and sodium!) And you know what calories means...fat. 

Here is my remix of Cheesy Chicken Crockpot Spaghetti, the Healthy (ish) Version. 


16 oz of WHOLE GRAIN dry spaghetti

1 Tomato
1 Onion 
1 cup of Mushrooms

1 lb. of Cheese- Instead of Velveeta like you would normally use, choose a low-fat, natural cheese. (If your really want Velveeta, opt for the Velveeta Light). 

3 Chicken Breasts (Thawed)

1 can of fat-free Cream of Mushroom Soup 
1 can of fat-free Cream of Chicken Soup

3/4 cup of water


1.  Cook the spaghetti according to the package instructions

2.  Chop up the chicken breasts into desired size 

3.  Dice Tomato and Onion. However much you want to add is up to you depending on preference

4. Slice Mushrooms

5. Spray Crockpot with Olive Oil cooking spray 

6. Add all of the ingredients to the crockpot, including cooked spaghetti, chopped chicken, cheese, soup, water, tomato, onion, mushrooms

7. Mix thoroughly

8. Season with salt and pepper to taste.

Cook on High for 2-4 hours, or Low 4-6 hours. 

I recommend that you stir occasionally to avoid the edges browning and tasting funky. 

Make sure that the chicken is done by pulling out a piece and checking the inside and/or the temp. (Minimum 165 degree F)

Serve and ENJOY knowing you are eating a healthier version of cheesy chicken crockpot spaghetti, so you can splurge on cookies or chocolate after your meal!
Also, feel free to comment if you have any additional tips or anything else to say! Anyone can!                     


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