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
- 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.
- Shred the Chicken:
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- 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.
- 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.
- 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