Ultimate Crock Pot Chicken Spaghetti and More From Rachel Kim
This ultra-comforting chicken spaghetti is slow-cooked to creamy perfection, with tender chicken, melted cheeses, and savory seasonings blending into the ultimate cozy dish for any night of the week.
Equipment
- 1 Slow cooker 6-quart
Ingredients
Ingredients
- 2 cans cream of mushroom soup 10.5 ounces each
- 1 can Ro*Tel Tomatoes 10 ounces
- 4 ounces cream cheese cubed
- 1 package Velveeta cheese 16 ounces, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts
- 1 package spaghetti 16 ounces
- 1 cup shredded sharp cheddar cheese
Instructions
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add cream of mushroom soup, Ro*Tel, garlic powder, and onion powder on top of the chicken.
- Cover and cook on low for 6 hours.
- Remove chicken and shred it with two forks, then return it to the slow cooker.
- Add cream cheese, Velveeta, and shredded cheddar cheese. Stir until everything is melted and combined.
- Meanwhile, cook spaghetti according to package directions. Drain well.
- Add cooked spaghetti to the slow cooker and stir it into the cheesy mixture until fully combined.
- Cover and let it sit on low for 15–20 minutes before serving.
Notes
Store leftovers in airtight containers and portion before freezing. Reheat on low for best texture.