Description
Creamy Crockpot Chicken Spaghetti: Tender chicken, creamy cheeses, and a kick of spice from Rotel simmered in a rich sauce, tossed with spaghetti noodles. A hearty, easy weeknight favorite!
Ingredients
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1 rotisserie chicken, shredded
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1 (10.5 oz) can cream of chicken soup
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1 (10.5 oz) can cream of mushroom soup with roasted garlic
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1 (8 oz) block cream cheese
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1 (16 oz) block Velveeta, cubed
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1 (10 oz) can mild Rotel tomatoes (undrained)
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½ cup chicken broth
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½ stick unsalted butter
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3 green onions, chopped
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12 oz spaghetti noodles, cooked and drained
Instructions
Step 1: Load the Crockpot
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Add the shredded rotisserie chicken, cream of chicken soup, cream of mushroom soup, cream cheese, Velveeta cubes, Rotel tomatoes, chicken broth, butter, and chopped green onions into your crockpot.
Step 2: Slow Cook
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Cover and cook on high for 2 hours, stirring occasionally to help the cheese melt evenly and everything combine into a smooth, creamy sauce.
Step 3: Boil the Pasta
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While the crockpot is doing its thing, cook the spaghetti noodles according to the package instructions. Drain and set aside.
Step 4: Combine and Season
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Once the cheese mixture is smooth, stir in the cooked spaghetti until it’s fully coated.
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Season to taste with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning.
Step 5: Serve
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Serve hot, garnished with extra chopped green onions or fresh parsley if desired.
Notes
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Adjust seasonings after combining with pasta to avoid over-seasoning.
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For extra richness, substitute chicken broth with evaporated milk.
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Don’t overcook the pasta if making ahead—it will absorb the sauce as it sits
- Prep Time: 10 minutes
- Cook Time: 2 hours (crockpot)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Southern