Ingredients
- Chicken: 2 lbs boneless, skinless chicken breasts (about 3-4 medium breasts)
- Spaghetti: 1 lb (16 ounces) spaghetti, broken in half or thirds
- Cream of Chicken Soup: 2 cans (10.5 ounces each) condensed cream of chicken soup
- Cream of Mushroom Soup: 1 can (10.5 ounces) condensed cream of mushroom soup (or use another can of cream of chicken if preferred)
- Diced Tomatoes with Green Chilies: 1 can (10 ounces) Ro*Tel Original (undrained) – or a similar brand of diced tomatoes with green chilies. Choose mild or hot based on your preference.
- Processed Cheese: 1 lb Velveeta cheese (or similar processed cheese loaf), cut into 1-inch cubes. This is key for the classic creamy texture.
- Chicken Broth: 1 cup low-sodium chicken broth (you might need a little more or less depending on your slow cooker and desired sauce consistency)
- Onion Powder: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Black Pepper: ½ teaspoon, or to taste
- Salt: To taste (be mindful as the soups and cheese contain sodium)
- Optional for Garnish: Freshly chopped parsley, extra shredded cheddar cheese, red pepper flakes.
Instructions
- Prepare the Crock Pot: Lightly grease the inside of your slow cooker (6-quart or larger recommended) with cooking spray or a thin layer of butter. This helps prevent sticking, especially with the cheese.
- Layer the Chicken: Place the boneless, skinless chicken breasts in a single layer at the bottom of the prepared slow cooker.
- Add Soups and Seasonings: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, undrained Ro*Tel tomatoes with green chilies, chicken broth, onion powder, garlic powder, and black pepper. Pour this mixture evenly over the chicken in the slow cooker.
- Add the Cheese: Scatter the cubed Velveeta cheese (or your chosen processed cheese) over the top of the soup mixture. Do not stir at this point.
- Slow Cook the Base: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be cooked through and tender enough to shred easily. Cooking times can vary slightly depending on your slow cooker model and the thickness of the chicken breasts.
- Cook the Spaghetti: About 20-30 minutes before the chicken mixture is done cooking, cook the spaghetti according to package directions until al dente. It’s important not to overcook the pasta, as it will continue to absorb some liquid when mixed with the sauce. Drain the spaghetti well.
- Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and place it on a clean cutting board. Using two forks, shred the chicken. It should shred very easily.
- Combine and Finish: Return the shredded chicken to the slow cooker. Add the cooked and drained spaghetti to the slow cooker as well. Stir everything together gently but thoroughly, ensuring the pasta is well coated with the creamy, cheesy sauce.
- Meld Flavors (Optional but Recommended): Cover the slow cooker again and let the mixture cook on LOW for another 15-30 minutes. This allows the spaghetti to absorb some of the sauce and the flavors to meld beautifully. Keep an eye on it to prevent the pasta from becoming too soft.
- Taste and Adjust: Taste the chicken spaghetti and adjust seasonings if necessary. You might want to add a pinch more salt or pepper.
- Serve Hot: Serve the Crock Pot Chicken Spaghetti immediately, garnished with fresh parsley, extra shredded cheese, or red pepper flakes if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650