Description
This Easy Crockpot Chicken Spaghetti is a comforting one-pot cheesy dinner perfect for busy weeknights. Tender chicken breasts cook slowly in a creamy, flavorful sauce with Velveeta and cream cheese, combined with diced tomatoes and seasonings, then tossed with spaghetti noodles for a satisfying and delicious meal.
Ingredients
Scale
Chicken and Sauce
- 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
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
Cheeses
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, cubed
Pasta
- 12 oz spaghetti noodles, cooked and drained
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prep the chicken: Place the raw boneless, skinless chicken breasts at the bottom of your slow cooker, creating a base for the creamy sauce.
- Add sauce ingredients: Pour in the cream of chicken soup, Rotel diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, and season with salt and black pepper to taste. Stir gently to combine everything.
- Cook the chicken: Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the chicken is fully cooked and tender, allowing flavors to meld.
- Shred the chicken: Once cooked, carefully remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
- Melt the cheeses: Add the cubed Velveeta and cream cheese to the slow cooker. Stir and let the cheeses melt into the sauce over 20–30 minutes, creating a creamy texture.
- Cook the spaghetti noodles: While the cheese melts, cook the spaghetti noodles according to package instructions until al dente, then drain well.
- Combine pasta and sauce: Stir the cooked spaghetti into the cheesy chicken mixture, mixing thoroughly until the noodles are evenly coated and creamy.
- Garnish and serve: Optionally garnish with freshly chopped parsley and serve the creamy chicken spaghetti hot for a comforting meal.
Notes
- For a spicier dish, add extra diced green chilies or a pinch of cayenne pepper.
- You can substitute Velveeta cheese with a mix of cheddar and Monterey Jack cheeses for a different flavor.
- Cooking the noodles just before serving maintains their texture and prevents them from becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to retain creaminess.
- Use gluten-free pasta if you need to make this recipe gluten-free.
