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Why You’ll Love This Recipe
- 🕒 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.
- Serve: Garnish with fresh parsley and serve warm.
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