Creamy Crockpot Chicken Spaghetti with Cheese and Pasta (Print version)
Tender slow-cooked chicken folded into a creamy cheese sauce with spaghetti, Rotel, and plenty of cozy flavor.
# Ingredients:
For the slow cooker
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
02 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
03 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
04 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
05 -
1/2 cup (120 ml) low-sodium chicken broth
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon kosher salt, plus more for pasta water
10 -
1/2 teaspoon black pepper
For the cheese and pasta
11 -
4 oz (115 g) cream cheese, cubed and softened
12 -
8 oz (225 g) Velveeta-style processed cheese, cubed
13 -
1 1/2 cups (170 g) shredded cheddar or Colby Jack cheese
14 -
12 oz (340 g) spaghetti
15 -
2 tablespoons chopped fresh parsley, optional
16 -
1/4 cup (60 ml) milk or broth, optional for loosening
# Instructions:
01 -
Lightly grease a 6-quart slow cooker. Stir together the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, broth, Italian seasoning, garlic powder, onion powder, salt, and pepper.
02 -
Nestle the chicken into the sauce and spoon some sauce over the top. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches 165°F and shreds easily.
03 -
Shred the chicken with two forks in the slow cooker or on a cutting board. Stir the shredded chicken back into the sauce.
04 -
Add the cream cheese, Velveeta, and shredded cheddar. Cover and cook on low for 15-20 minutes, then stir until smooth and creamy.
05 -
While the cheese melts, boil the spaghetti in salted water until al dente. Drain well.
06 -
Fold the spaghetti into the creamy chicken sauce. Add milk or broth if the sauce needs loosening. Sprinkle with parsley and serve warm.
# Good to know:
01 -
Cook pasta separately for the best texture.
02 -
Use a 6-quart slow cooker so the sauce can stir easily.
03 -
Leftovers thicken as they chill. Add broth or milk when reheating.