Description
This creamy crockpot chicken spaghetti is a comforting and cheesy slow cooker meal featuring tender chicken, creamy soups, and a blend of cheeses tossed with spaghetti. Perfect for an easy family dinner, it combines flavorful Rotel tomatoes with green chilies and a rich cheese sauce to create a hearty dish that cooks low and slow for maximum tenderness.
Ingredients
Scale
Chicken and Sauces
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can Rotel diced tomatoes with green chilies (undrained)
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Cheeses
- 8 ounces cream cheese (cubed)
- 2 cups shredded cheddar cheese (divided)
Pasta and Garnish
- 12 ounces uncooked spaghetti
- Chopped parsley (optional, for garnish)
Instructions
- Prepare and Combine Ingredients: Place the chicken breasts or thighs in the bottom of a greased slow cooker. Add cream of chicken soup, cream of mushroom soup, Rotel tomatoes with green chilies, chicken broth, garlic powder, onion powder, and black pepper. Stir gently to combine all ingredients around the chicken evenly.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot.
- Add and Melt Cheeses: Add the cubed cream cheese and 1 cup of shredded cheddar cheese to the crockpot. Stir the mixture continuously until the cheeses melt completely and the sauce becomes smooth and creamy.
- Cook Spaghetti: While the cheeses are melting, cook the spaghetti according to the package directions until al dente. Drain the pasta thoroughly.
- Toss Pasta in Sauce: Add the cooked spaghetti to the crockpot and gently toss everything together until well combined and heated through.
- Top with Remaining Cheese and Melt: Sprinkle the remaining 1 cup of cheddar cheese over the top of the spaghetti mixture. Cover and continue cooking on low for an additional 15 to 20 minutes until the cheese on top melts.
- Garnish and Serve: Garnish with chopped parsley if desired, then serve warm for a creamy, cheesy chicken spaghetti meal.
Notes
- You can substitute Velveeta cheese for cream cheese for an even creamier texture.
- Try adding sautéed mushrooms or spinach to incorporate extra vegetables into the dish.
- This recipe reheats very well and can be portioned and frozen for convenient future meals.
