Easy Crockpot Chicken Spaghetti
Justin Holmes cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A creamy, cheesy, and comforting slow-cooker pasta dish that is a family favorite. It features tender chicken breasts, a zesty tomato base, and a rich blend of Colby Jack cheese.
- Time
- 4 hours 30 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place three large chicken breasts into the bottom of a crockpot.
Season the chicken generously with onion powder, garlic powder, paprika, salt, and black pepper.
Add one can of Rotel (diced tomatoes and green chilies) and 20 ounces of cream of chicken soup to the crockpot.
Add approximately one tablespoon of minced garlic to the mixture.
Cover and cook on low for 4 hours.
Once the cooking time is complete, remove the chicken breasts from the crockpot and set them aside on a cutting board.
Give the sauce in the crockpot a quick stir to ensure it is well combined.
Chop the chicken into bite-sized chunks (or shred it if preferred) and return the chicken to the crockpot.
Add 2 to 4 cups (8-16 oz) of freshly shredded Colby Jack cheese and a quarter cup of sour cream to the crockpot.
Stir the mixture well and set the crockpot to the 'Keep Warm' setting to allow the cheese to melt.
Meanwhile, bring a large pot of heavily salted water (like the ocean) to a boil and cook one pound of spaghetti noodles until tender.
Drain the cooked pasta and add it directly into the crockpot with the chicken and cheese sauce.
Toss everything together until the noodles are thoroughly coated in the sauce.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 802
- Protein
- 56 g
- Carbs
- 64 g
- Fat
- 35 g
- Fiber
- 3 g
Where the calories come from
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