Easy Crockpot Chicken Spaghetti

Ingredients

• 3 chicken breasts (good sized)
• onion powder (to taste)
• garlic powder (to taste)
• paprika (to taste)
• salt (to taste)
• black pepper (to taste)
• 1 can Rotel diced tomatoes and green chilies (original flavor suggested)
• 20 oz cream of chicken soup (or two standard cans)
• 1 tbsp minced garlic
• 16 oz Colby Jack cheese (freshly shredded; author suggests 2 cups (8oz) but recommends 16oz for better results)
• 0.25 cup sour cream (a dollop of Daisy)
• 1 lb spaghetti noodles (cooked according to package instructions)
• parsley (for garnish)

Steps

1. 1

   Place three large chicken breasts into the bottom of a crockpot.

2. 2

   Season the chicken generously with onion powder, garlic powder, paprika, salt, and black pepper.

3. 3

   Add one can of Rotel (diced tomatoes and green chilies) and 20 ounces of cream of chicken soup to the crockpot.

4. 4

   Add approximately one tablespoon of minced garlic to the mixture.

5. 5

   Cover and cook on low for 4 hours.

6. 6

   Once the cooking time is complete, remove the chicken breasts from the crockpot and set them aside on a cutting board.

7. 7

   Give the sauce in the crockpot a quick stir to ensure it is well combined.

8. 8

   Chop the chicken into bite-sized chunks (or shred it if preferred) and return the chicken to the crockpot.

9. 9

   Add 2 to 4 cups (8-16 oz) of freshly shredded Colby Jack cheese and a quarter cup of sour cream to the crockpot.

10. 10

    Stir the mixture well and set the crockpot to the 'Keep Warm' setting to allow the cheese to melt.

11. 11

    Meanwhile, bring a large pot of heavily salted water (like the ocean) to a boil and cook one pound of spaghetti noodles until tender.

12. 12

    Drain the cooked pasta and add it directly into the crockpot with the chicken and cheese sauce.

13. 13

    Toss everything together until the noodles are thoroughly coated in the sauce.

14. 14

    Garnish with a little bit of parsley or Italian seasoning before serving.

Notes

The author notes that while his mother-in-law uses Velveeta, he prefers freshly shredded Colby Jack because Velveeta can become too thick ('like concrete') in the crockpot. He also strongly recommends using a full 16oz block of cheese for the best flavor and texture. You can use pre-cooked chicken to save time, as you are essentially just melting the cheese at that point.

Nutrition per serving

• crockpot
• slow cooker
• dinner
• main course
• chicken
• pasta
• family meal
• easy recipe