Crockpot Chicken Spaghetti Recipe
Our easy Crockpot chicken spaghetti with Velveeta and Rotel is a kid favorite meal that is creamy with a touch of spicy, you'll love it.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 1 can cream of chicken soup alternatives; cream of mushroom or cream of chicken with herbs
- 1 1/4 cup milk
- 1 can Rotel 10 oz, or use diced tomatoes with chiles
- 4 oz cream cheese softened, cubed
- 4 oz Velveeta cubed
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1.5-2 lbs chicken breasts boneless skinless, medium size
- 1.5 cups cheese colby jack used, shredded
- 12 oz spaghetti noodles boiled separately, drained
Instructions
- Add cream of chicken soup, milk, rotel, cubed cream cheese, cubed Velveeta and spices into a 6 quart slow cooker and mix well.
- Add chicken breasts to the slow cooker and press into the liquid. Cover and heat on low for 3 1/2 - 4 hours or until they are so tender they shred easily with 2 forks. Remove chicken and set aside.
- Stir mixture and add shredded cheese to the top. Cover and turn off slow cooker. Slice chicken into cubes (or shred) and return to slow cooker.
- In a pot boil noodles until they are al dente, drain when done and add into pot. Fold together so they are coated with the creamy sauce and serve immediately.
Nutrition
Serving: 2oz | Calories: 656kcal | Carbohydrates: 56g | Protein: 47g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1450mg | Potassium: 908mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 8mg | Calcium: 450mg | Iron: 3mg