Ultimate Crock Pot Chicken Spaghetti
This creamy and comforting Crock Pot Chicken Spaghetti brings together tender chicken and melty cheeses with just the right kick of spice from Ro*Tel for the ultimate cozy slow cooker dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cans Cream of mushroom soup 10.5 oz each
- 1 can Ro*Tel Tomatoes 10 oz
- 4 oz Cream cheese cubed
- 16 oz Velveeta cheese cubed
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 lb Boneless, skinless chicken breasts
- 16 oz Spaghetti cooked separately
- 1 cup Shredded sharp cheddar cheese
Instructions
Instructions
- Place chicken breasts at the bottom of the Crock Pot in an even layer.
- Spoon the cream of mushroom soup over the chicken, then add the Ro*Tel tomatoes without stirring.
- Cover and cook on low for 4 to 4.5 hours or on high for 3 to 4 hours.
- When done, slowly release pressure and remove chicken to shred with forks.
- Return shredded chicken to pot along with cream cheese, Velveeta, garlic powder, and onion powder. Stir to melt and blend cheeses.
- Cook the spaghetti separately according to package instructions, drain well.
- Add cooked spaghetti and shredded cheddar cheese into the Crock Pot. Stir until heated and mixture is combined.
- Serve warm and enjoy immediately.
Notes
Use rotisserie chicken for shortcuts or substitute Velveeta with creamier melting cheeses. Store leftovers in an airtight container for 3 to 4 days or freeze for longer storage.