Slow Cooker Chicken Spaghetti Recipe
Chicken Spaghetti in the crockpot is a rich pasta dish with chicken, rotel and velveeta cheese.
Servings: 8
Ingredients
- 21 oz. cream of mushroom soup (2 cans)
- 10 oz. Rotel Tomatoes undrained
- 4 oz. cream cheese cubed
- 16 oz. Velveeta cheese cubed
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 lbs. boneless skinless chicken breasts (can use 1.5 - 2 lbs)
- 16 oz. spaghetti
- 1 cup shredded sharp cheddar cheese
Instructions
- In a slow cooker, combine the cream of mushroom soup, rotel, cream cheese, velveeta cheese, garlic powder, and onion powder. Stir to mix the ingredients together.
- Add the chicken breasts to the slow cooker, nestling them into the mixture. Cover and cook on low for 5-6 hours, or until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Cook the spaghetti according to the package instructions. Drain the pasta and add it to the slow cooker. Mix well to coat the spaghetti evenly in the sauce. Add salt and pepper to taste at this point if desired.
- Sprinkle the shredded sharp cheddar cheese over the top of the spaghetti mixture. Cover the slow cooker and continue cooking on low for 10-15 minutes, or until the cheese is melted.
- Serve the chicken spaghetti warm, garnished with additional shredded cheese or fresh parsley if desired. Enjoy!
Video
Nutrition
Calories: 626kcal | Carbohydrates: 56g | Protein: 51g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1703mg | Potassium: 939mg | Fiber: 2g | Sugar: 8g | Vitamin A: 964IU | Vitamin C: 5mg | Calcium: 472mg | Iron: 2mg
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