Description
Creamy, cheesy, and full of flavor, this Crockpot Chicken Spaghetti is a comforting slow cooker meal made with tender shredded chicken, spaghetti, cheddar cheese, sour cream, and Rotel tomatoes. Perfect for busy nights and family dinners.
Ingredients
2 large chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel diced tomatoes with green chilies
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 oz spaghetti, broken in half
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Fresh parsley (optional, for garnish)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour in the cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken and shred it using two forks, then return it to the crockpot.
- Add the uncooked spaghetti and stir everything together, ensuring the noodles are mostly submerged.
- Cover and cook on high for another 20–30 minutes, until the pasta is tender.
- Stir in the shredded cheddar cheese and sour cream until everything is melted and creamy.
- Garnish with fresh parsley if desired and serve hot.
Notes
Swap cheddar for a Mexican blend or Monterey Jack for a flavor variation.
Use hot Rotel or a dash of cayenne for extra spice.
Frozen veggies like peas, corn, or bell peppers can be added with the pasta.
Rotisserie chicken can be used to save time—add it when the pasta goes in.
Add a splash of broth or milk when reheating to restore creaminess.
Freezes well for up to 2 months—cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
