Crockpot Cheesy Chicken Spaghetti
This creamy, cheesy, family-favorite spaghetti is made right in the slow cooker! It’s one of the best crockpot recipes for busy weeknights. Packed with flavor, easy to make, and picky-eater approved. Bonus: it reheats like a dream!
Servings 8
Equipment
Ingredients
- 2 –3 chicken breasts boneless, skinless
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel diced tomatoes & green chiles
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- Black pepper to taste
- 8 oz Velveeta cheese cubed
- 1/2 cup cheddar cheese shredded
- 8 oz spaghetti noodles
Optional:
- chopped parsley for garnish
Instructions
Load the Crockpot:
- Add chicken, soups, Rotel, broth, garlic powder, onion powder, salt, and pepper to the crockpot. Stir to combine.
Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and easy to shred.
Shred Chicken:
- Remove chicken, shred with two forks, then return to the crockpot.
Get Cheesy:
- Add Velveeta and shredded cheddar. Stir and let melt for 10–15 minutes on high.
Cook Pasta:
- While cheese melts, boil spaghetti noodles on the stove. Drain and stir into the crockpot.
Serve:
- Mix it all together, top with parsley if you’re feeling fancy, and serve warm!
Notes
- Freeze leftovers in flat zip bags for quick future meals.
- Add peas or spinach to sneak in veggies.
- Don’t skip the Velveeta—it makes it extra creamy!