Crockpot Creamy Rotel Chicken Spaghetti

Ingredients

For the chicken and creamy sauce:

• 2 large boneless, skinless chicken breasts (about 700 g)

• 1 can (10.5 oz / 298 g) cream of chicken soup

• 1 can (10 oz / 283 g) Rotel diced tomatoes with green chilies, undrained

• 1 package (8 oz / 226 g) cream cheese, softened

• 2 cups shredded sharp cheddar cheese

• 1 cup chicken broth

• ½ cup finely diced onion

• 3 cloves garlic, minced

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ½ teaspoon Italian seasoning

For the pasta:

• 12 oz (340 g) spaghetti

• 1 tablespoon olive oil (optional)

• Salt for boiling water

For topping:

• ½ cup additional shredded cheddar cheese

• 2 tablespoons fresh parsley, chopped

• A little black pepper

Instructions

Step 1: Prepare the slow cooker

1. Lightly grease the inside of your slow cooker with cooking spray or a little oil.

2. Place the chicken breasts in a single layer at the bottom.

3. Sprinkle the diced onion and minced garlic over the chicken.

4. Add the cream of chicken soup.

5. Pour in the Rotel tomatoes with their juices.

6. Add chicken broth.

7. Sprinkle in garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.

8. Add the softened cream cheese in large pieces.

9. Spread the ingredients gently around the chicken.

Step 2: Slow-cook the chicken

1. Cover the slow cooker with its lid.

2. Cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.

3. Check that the thickest part of the chicken reaches 165°F (74°C).

4. Once cooked, remove the chicken breasts and place them on a cutting board.

5. Shred the chicken using two forks into bite-sized pieces.

Step 3: Make the creamy cheese sauce

1. Stir the sauce remaining in the slow cooker until the cream cheese is completely incorporated.

2. Add 2 cups shredded cheddar cheese.

3. Stir until the cheese melts into the creamy tomato sauce.

4. Return the shredded chicken to the slow cooker.

5. Mix everything gently until the chicken is coated.

6. Taste and adjust salt, pepper, and seasonings as desired.

Step 4: Cook the spaghetti

1. Bring a large pot of water to a boil.

2. Add salt to the boiling water.

3. Add spaghetti and cook according to the package directions until just al dente.

4. Drain the pasta thoroughly.

5. Reserve about ½ cup of pasta water in case you need to loosen the sauce.

6. Do not rinse the spaghetti.

Step 5: Combine the pasta and chicken

1. Add the cooked spaghetti to the slow cooker.

2. Toss gently until every strand is coated with the creamy chicken sauce.

3. If the mixture is too thick, add a little reserved pasta water.

4. Sprinkle the remaining cheddar cheese over the top.

5. Cover and cook on LOW for another 10–15 minutes, just until the cheese melts.

Step 6: Garnish and serve

1. Remove the lid and gently stir the spaghetti.

2. Sprinkle fresh parsley over the top.

3. Add a little freshly ground black pepper.

4. Serve hot while the cheese sauce is creamy and delicious.

Helpful Cooking Tips

• Use freshly shredded cheddar for the smoothest melting texture.

• Soften cream cheese before adding it to avoid lumps.

• Drain the Rotel only if you prefer a thicker sauce.

• Cook spaghetti separately rather than leaving it in the slow cooker for several hours.

• Avoid overcooking the pasta because it will soften further when mixed with the hot sauce.

• Add a little extra chicken broth if the sauce becomes too thick.

• For extra heat, add red pepper flakes or diced jalapeños.

Nutrition Information

Based on 8 servings.

Nutrition values are estimates and vary with ingredient brands and serving sizes.

Nut Information

Allergen information: This recipe contains dairy (cream cheese and cheddar), wheat (spaghetti), and may contain soy depending on packaged ingredients. No nuts are intentionally added. Check product labels for possible nut cross-contamination.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze in individual portions for up to 2 months for best quality.

• Reheating: Reheat gently in a saucepan or microwave with a splash of milk or chicken broth.

• Make ahead: Prepare the chicken and sauce ahead of time, refrigerate, and cook the spaghetti fresh before serving.

Serving Suggestions

Serve this creamy chicken spaghetti with:

• Garlic bread

• Fresh garden salad

• Roasted broccoli

• Steamed green beans

• Garlic butter vegetables

Enjoy your rich, creamy, cheesy Crockpot Rotel Chicken Spaghetti!