🕒 Effortless Cooking: Just toss everything into your slow cooker and let it work its magic.
🍗 Creamy & Flavorful: Tender shredded chicken coated in a rich, cheesy sauce that clings perfectly to every strand of spaghetti.
👨👩👧👦 Family Favorite: Kids and adults alike can’t resist the creamy, cheesy goodness.
🧊 Great for Leftovers: It reheats beautifully — perfect for next-day lunches or busy weeknights.
Ingredients
2 boneless, skinless chicken breasts (or thighs for extra tenderness)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) Rotel (diced tomatoes with green chilies)
1 cup chicken broth
8 oz Velveeta or cream cheese (cubed)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional for extra flavor)
Salt and pepper to taste
8 oz spaghetti noodles (cooked and drained)
1 cup shredded cheddar cheese (for topping)
Fresh parsley, chopped (for garnish)
Instructions
Prep Your Crockpot: Spray the inside with nonstick cooking spray or line with a slow cooker liner for easy cleanup.
Add Ingredients: Place chicken breasts in the bottom of the crockpot. Add both soups, Rotel, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir lightly to mix.
Slow Cook: Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken is tender and fully cooked.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
Add the Creaminess: Stir in the Velveeta (or cream cheese) cubes until melted and smooth.
Combine with Spaghetti: Add your cooked spaghetti noodles to the crockpot and toss everything together until evenly coated.
Top & Melt: Sprinkle shredded cheddar cheese on top. Cover for about 10 minutes until the cheese melts.
