Crock Pot Chicken Spaghetti

This Crock Pot Chicken Spaghetti with Rotel is a creamy and cheesy recipe, which uses Velveeta cheese and Rotel tomatoes for bold flavor. It’s the ultimate comfort food recipe that cooks slowly in the crockpot and is ready in about 4 hours and 10 minutes.

Crock Pot Chicken Spaghetti Ingredients

• 2 (10.5-ounce) cans cream of mushroom soup
• 1 (10-ounce) can RoTel Tomatoes
• 4 ounces cream cheese, cubed
• 1 (16-ounce) package Velveeta cheese, cubed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pounds boneless, skinless chicken breasts
• 1 (16-ounce) package spaghetti
• 1 cup shredded sharp cheddar cheese

How To Make Crock Pot Chicken Spaghetti

1. Prepare the slow cooker and add ingredients: Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add cream of mushroom soup, Rotel, cream cheese, Velveeta, garlic powder, and onion powder. Stir to combine.
2. Add and cook the chicken: Place the chicken breasts into the sauce, cover, and cook on low for about 4 hours until the chicken is just cooked through. Avoid cooking longer to prevent tough chicken.
3. Shred the chicken and stir sauce: Remove the chicken from the crockpot, allow it to cool slightly, then shred it. Stir the sauce well and return the shredded chicken to the pot. Cover again.
4. Cook and add pasta: Cook spaghetti according to package directions, drain, and stir into the sauce mixture.
5. Top with cheddar cheese: Sprinkle shredded cheddar on top, cover, and let the cheese melt before serving.

Recipe Tips

• Can I use a different type of soup? Yes, cream of chicken soup works well as a substitute for cream of mushroom.
• How to keep the sauce from curdling? Keep the heat on low and avoid overcooking beyond 4 hours.
• Can I make this recipe ahead of time? Yes, you can cook and shred the chicken a day ahead, refrigerate, and assemble the rest when ready to serve.
• How do I make it spicier? Use Rotel Hot or add diced jalapeños for extra heat.
• Can I double this recipe? Yes, but use an 8-quart crockpot to prevent overflow.

What To Serve With Chicken Spaghetti

This creamy spaghetti pairs well with simple sides like:

• Garlic bread
• Green salad with Italian dressing
• Steamed broccoli or green beans
• Roasted vegetables

How To Store Chicken Spaghetti

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Spaghetti Nutrition Facts

• Calories: 835 kcal
• Carbohydrates: 75 g
• Protein: 67 g
• Fat: 28 g
• Saturated Fat: 15 g
• Sodium: 2270 mg
• Fiber: 3 g
• Sugar: 10 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pre-cooked rotisserie chicken?
Yes, shred the chicken and add it during the last step with the pasta and sauce.

Do I have to use Velveeta?
Velveeta melts smoothly, but you can substitute with shredded cheddar and a splash of milk for a similar texture.

Can I cook this on high instead of low?
Yes, cook on high for 2–2 ½ hours, but check early to prevent overcooking the chicken.

Why is my cheese sauce grainy?
Overheating can cause separation. Keep heat low and stir occasionally.

Try More Recipes:

• Crock Pot Chicken Sausage Soup
• Crock Pot Chicken Scarpariello
• Crock Pot Chicken Scampi

Crock Pot Chicken Spaghetti

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

835

kcal

A creamy, cheesy crock pot spaghetti recipe made with chicken, Rotel, and Velveeta for an easy comfort food meal.

Ingredients

• 2 (10.5-ounce) cans cream of mushroom soup
  

• 1 (10-ounce) can RoTel Tomatoes

• 4 ounces cream cheese, cubed
  

• 1 (16-ounce) package Velveeta cheese, cubed
  

• 1 teaspoon garlic powder
  

• 1 teaspoon onion powder
  

• 2 pounds boneless, skinless chicken breasts
  

• 1 (16-ounce) package spaghetti
  

• 1 cup shredded sharp cheddar cheese

Directions

• Spray crockpot with nonstick cooking spray. Add soup, Rotel, cream cheese, Velveeta, garlic powder, and onion powder; stir.
  
• Add chicken breasts, cover, and cook on low for 4 hours until cooked through.
  
• Remove chicken, shred, and stir back into sauce.
  
• Cook spaghetti according to package instructions, drain, and stir into sauce.
  
• Top with cheddar cheese, cover, and let melt before serving.