Slow Cooker Chicken Taco Spaghetti
This crockpot Chicken Taco Spaghetti is a simple way to get dinner on the table. The slow cooker cooks the sauce and chicken, you just need to add the pasta at the end.
Servings: 8
Ingredients
- 21 oz. cream of chicken soup (two 10.5 oz. cans)
- 10 oz. Rotel diced tomatoes with green chilies undrained
- 4 oz. can diced green chilies undrained
- 14.75 oz. can fire-roasted corn drained
- 4 oz. cream cheese cubed
- 16 oz. Velveeta cheese cubed
- 1 oz. packet taco seasoning
- 2 lbs. boneless skinless chicken breasts
- 16 oz. spaghetti
- 1 cup shredded sharp cheddar or Mexican blend cheese
Optional Toppings
- crushed tortilla chips chopped fresh cilantro, sour cream, sliced black olives, sliced jalapeños
Instructions
- Add the cream of chicken soup, undrained Rotel tomatoes, undrained green chilies, drained corn, cubed cream cheese, cubed Velveeta, and taco seasoning to a 6-quart or larger slow cooker and stir until the mixture is blended.
- Put the chicken breasts into the cheese mixture, pressing them down so they are mostly covered by the liquid.
- Cover the slow cooker with the lid and cook on low for 5 to 6 hours.
- Remove the chicken from the slow cooker and place it on a cutting board, shred the meat using two forks, and return the shredded chicken to the slow cooker to mix with the sauce.
- Bring a large pot of water to a rolling boil, cook the spaghetti according to the package directions until al dente, and drain the water completely.
- Add the drained spaghetti directly into the slow cooker and toss thoroughly until the pasta is completely coated in the sauce.
- Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the spaghetti mixture.
- Cover the slow cooker with the lid and heat on low for an additional 10 to 15 minutes until the cheese on top is fully melted, then serve warm with your choice of optional toppings. Enjoy!
Video
Notes
Turn off the slow cooker after you are done making this - otherwise the pasta will continue to cook and may become mushy.
Chicken thighs are fine to use instead of chicken breasts.
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