CrockPot Cheesy Chicken Spaghetti – Easy Dinner Recipe
this CrockPot Cheesy Chicken Spaghetti is the perfect choice! Packed with tender shredded chicken, gooey melted cheese, and perfectly cooked spaghetti, this dish is a guaranteed hit for busy weeknights or family gatherings.
Ingredients
- 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