Oh heck yes—comfort food incoming 🍝🐔
Here’s a simple, cozy Crockpot Chicken Spaghetti that basically cooks itself.
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes w/ green chiles, undrained)
- 1 small onion, diced (optional but tasty)
- 1 tsp garlic powder (or 2 cloves minced)
- 1 tsp paprika
- Salt & pepper to taste
- 8 oz spaghetti, broken in half
- 1½–2 cups shredded cheddar (or cheddar-jack)
- 4 oz cream cheese, cubed
- ½–1 cup chicken broth (as needed)
Instructions
- Layer it up
Place chicken in the crockpot. Season with salt, pepper, garlic powder, and paprika.
Add cream of chicken soup, Rotel, and onion. - Cook
- Low: 6–7 hours
- High: 3–4 hours
Until the chicken is fall-apart tender.
- Shred & get creamy
Shred the chicken right in the crockpot.
Stir in cream cheese and shredded cheese until melty. - Add pasta
Stir in dry spaghetti and enough chicken broth to just cover the noodles.
Cook on High for 20–30 minutes, stirring once or twice, until pasta is tender. - Finish & serve
Taste and adjust seasoning. Add more broth if it’s thicker than you like.
Pro Tips
- Want a little kick? Add cayenne or use Hot Rotel 🔥
- Swap cheddar for pepper jack for extra flavor
- Toss in bell peppers or mushrooms if you’re feeling fancy
If you want a dump-and-go version, a no-Rotel version, or something extra cheesy, say the word 😄
