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Why Youβll Love This Recipe
- π Effortless Cooking: Just toss everything into your slow cooker and let it work its magic.
- π Creamy & Flavorful: Tender shredded chicken coated in a rich, cheesy sauce that clings perfectly to every strand of spaghetti.
- π¨βπ©βπ§βπ¦ Family Favorite: Kids and adults alike canβt resist the creamy, cheesy goodness.
- π§ Great for Leftovers: It reheats beautifully β perfect for next-day lunches or busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 1 cup chicken broth
- 8 oz Velveeta or cream cheese (cubed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Β½ teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper to taste
- 8 oz spaghetti noodles (cooked and drained)
- 1 cup shredded cheddar cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Crockpot: Spray the inside with nonstick cooking spray or line with a slow cooker liner for easy cleanup.
- Add Ingredients: Place chicken breasts in the bottom of the crockpot. Add both soups, Rotel, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir lightly to mix.
- Slow Cook: Cover and cook on low for 5β6 hours or high for 2Β½β3 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
- Add the Creaminess: Stir in the Velveeta (or cream cheese) cubes until melted and smooth.
- Combine with Spaghetti: Add your cooked spaghetti noodles to the crockpot and toss everything together until evenly coated.
- Top & Melt: Sprinkle shredded cheddar cheese on top. Cover for about 10 minutes until the cheese melts.
- Serve: Garnish with fresh parsley and serve warm.
