Description
A cozy, creamy, and cheesy Crockpot Chicken Spaghetti that combines tender chicken, Rotel tomatoes, and pasta—all made effortlessly in a slow cooker. A comforting family favorite ideal for busy weeknights.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes and green chiles (Rotel), undrained
- 2 cups Colby jack cheese, freshly shredded
- 4 oz cream cheese, cubed
- 8 oz spaghetti
- 1 tablespoon fresh chopped parsley (optional garnish)
Instructions
- Spray a 6–7‑quart slow cooker with nonstick cooking spray or line it with a slow cooker liner.
- Place chicken breasts in the cooker and sprinkle with garlic, salt, pepper, onion powder, and Italian seasoning.
- In a bowl, whisk together undiluted cream of chicken soup and the diced tomatoes and green chiles (with their liquid).
- Pour the soup mixture over the chicken. Cover and cook on high for 4 hours or low for 6 hours.
- Remove the chicken, shred it with two forks, and set it aside.
- Add the shredded Colby jack and cubed cream cheese to the slow cooker. Cover and cook on high for another 30 minutes until the cheese is fully melted. Stir until smooth.
- Meanwhile, cook the spaghetti according to package directions. Drain and rinse with cold water to prevent overcooking.
- Add the shredded chicken and cooked spaghetti into the slow cooker and stir until the noodles are well coated.
- Serve hot, optionally topped with parsley.
Notes
- Use Velveeta instead of Colby jack for extra creaminess.
- For a taco twist, add taco seasoning or make it like Crockpot Taco Spaghetti.
- Serve over zucchini noodles or broccoli slaw for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- To reheat, use the stovetop, oven, or microwave until heated through.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 1020mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
