Description
Looking for the ultimate cozy dinner that’s as easy to make as it is satisfying? This Easy Crockpot Chicken Spaghetti is the slow cooker version of a Southern classic—rich, cheesy, creamy, and packed with tender shredded chicken.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- ½ cup chicken broth
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 12 oz spaghetti noodles, cooked and drained
- Fresh parsley for garnish (optional)
Instructions
Step 1: Add raw chicken breasts to the bottom of the slow cooker.
Step 2: Pour in cream of chicken soup, Rotel, chicken broth, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
Step 3: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
Step 4: Once cooked, remove chicken, shred it with two forks, and return it to the slow cooker.
Step 5: Add cubed Velveeta and cream cheese. Stir and let melt for 20–30 minutes.
Step 6: In the meantime, cook spaghetti noodles. Drain and stir them into the cheesy chicken mixture.
Step 7: Mix until creamy and evenly coated. Garnish with fresh parsley and serve hot.
Notes
- Don’t overcook the pasta. Al dente is best to prevent mushiness.
- Use block cheese like Velveeta—it melts more smoothly than pre-shredded.
- Drain the Rotel if you prefer a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6–8
- Calories: 480
- Sugar: 4g
- Fat: 24g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
Keywords: Easy CrockPot Chicken Spaghetti Recipe