Slow Cooker Cheesy Chicken Spaghetti
This Slow Cooker Cheesy Chicken Spaghetti is an easy, comforting dinner made with tender shredded chicken, a creamy cheese sauce, and perfectly cooked pasta!
Servings: 6 people
Calories: 694kcal
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
Sauce
- 1 can (10 ounces) diced tomatoes with green chilies, like Rotel, undrained
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup (8 ounces) chicken broth
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, cubed
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Pasta
- 12 ounces spaghetti, cooked al dente according to package instructions, drained
Optional Toppings
- 2 tablespoons freshly chopped parsley, or green onions, for garnish
Instructions
- Place the chicken breasts into the bowl of the slow cooker. Sprinkle with salt, garlic powder, onion powder, paprika, and black pepper.
- Pour the diced tomatoes (with juices), cream of chicken soup, and chicken broth over the chicken. Add the Velveeta and cream cheese.
- Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 ½ to 3 hours.
- Remove the chicken and shred it with two forks. Return it to the slow cooker and stir until the cheese is fully melted and the sauce is smooth.
- Stir in 1 cup of the shredded cheddar cheese, reserving the rest for the topping.
- Near the end of the cooking time, cook the spaghetti in salted water according to package directions. Drain well.
- Add the cooked spaghetti to the slow cooker and toss until evenly coated in the creamy sauce.
- Sprinkle the remaining cheddar cheese over the top, cover, and let sit for 10 to 15 minutes, or until melted.
- Garnish with parsley or green onions and serve warm.
Nutrition
Serving: 1portion | Calories: 694kcal