Description
This CrockPot Cheesy Chicken Spaghetti recipe is creamy, comforting, and full of nostalgic flavor. It’s slow-cooked chicken with a rich Velveeta cheese sauce, perfect for easy weeknight dinners or feeding a hungry crowd.
Ingredients
3 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz) can Rotel (diced tomatoes with green chiles)
1 lb Velveeta cheese, cubed
1 lb spaghetti noodles, uncooked
2 cups reserved chicken broth
Salt and pepper to taste
Optional: shredded cheddar cheese for topping
Instructions
1. Place chicken in crockpot and cover with cream of chicken soup, cream of mushroom soup, and Rotel.
2. Cook on low for 6–8 hours or high for 3–4 hours until chicken is fully cooked.
3. Remove chicken, shred it with two forks, then return to crockpot.
4. Stir in cubed Velveeta cheese and let it begin melting.
5. Meanwhile, boil spaghetti noodles separately, then drain.
6. Stir hot cooked noodles into the crockpot mixture.
7. Add about 2 cups of reserved chicken broth to loosen the sauce.
8. Stir well, season with salt and pepper, and optionally top with cheddar cheese.
Notes
Use rotisserie chicken to save time.
Break spaghetti in half before boiling for easier serving.
Add garlic powder, onion powder, or chili flakes for extra flavor.
Velveeta can be swapped with shredded cheddar or Monterey Jack.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 635
- Sugar: 6g
- Sodium: 1250mg
- Fat: 34g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg