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CrockPot Cheesy Chicken Spaghetti Recipe

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (low) or 3-4 hours (high)
  • Total Time: ~7 hours
  • Yield: Serves 6
  • Category: Dinner, Pasta, Comfort Food
  • Method: Slow Cooker
  • Cuisine: American, Southern

Description

This Crockpot Cheesy Chicken Spaghetti is a rich, creamy, and cheesy comfort food classic. With tender shredded chicken, Velveeta cheese, and a creamy sauce, this slow-cooked pasta dish is sure to be a family favorite. Just toss the ingredients in the crockpot, and let it do the work!


Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained)
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 (8 oz) block Velveeta cheese, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 oz spaghetti noodles, broken in half
  • 1/2 cup milk (if needed to thin sauce)
  • 1 tbsp butter

For Garnish (Optional):

  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Crushed red pepper flakes

Instructions

  1. Cook the Chicken:
    • Place the chicken breasts in the slow cooker.
    • Add cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, and seasonings (garlic powder, onion powder, salt, pepper, and smoked paprika).
    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred.
  2. Shred the Chicken:
    • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  3. Make it Cheesy:
    • Add the cubed Velveeta cheese, shredded cheddar, and mozzarella.
    • Stir well, cover, and cook for another 10-15 minutes until the cheese is melted.
  4. Cook the Spaghetti:
    • Meanwhile, cook the spaghetti noodles according to package directions, but 1-2 minutes less than recommended (since they’ll cook a little more in the sauce).
    • Drain the pasta and add it to the slow cooker.
    • Stir everything together, adding butter and a little milk if needed to thin the sauce.
  5. Serve & Enjoy:
    • Garnish with fresh parsley or Parmesan cheese, and serve warm!

Notes

  • Velveeta Substitute: Use 1 ½ cups shredded cheddar instead.
  • For Extra Spice: Use Hot Rotel or add a dash of cayenne pepper.
  • Make it Creamier: Add ½ cup sour cream before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk.

Nutrition

  • Calories: ~450
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg