Slow Cooker Chicken Spaghetti
Slow Cooker Chicken Spaghetti with shredded chicken, creamy cheese sauce, Rotel tomatoes, and high-protein pasta. This easy crockpot chicken spaghetti is a comforting family dinner made without Velveeta.
Equipment
- 1 6-8 Quart Slow Cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can rotel tomatoes
- 1 can cream of chicken soup
- 1 tablespoon chopped onion flakes
- 1 tbsp garlic powder
- 2 tablespoon chicken bouillon base
- 1 tablespoon tomato bouillon powder
- 2.5 cups water
- 2 ounces pasta of your choice (I like high protein)
- salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Place all of your ingredients except the pasta and shredded cheese in your slow cooker.
- Turn on and cook on high for 4 hours. You can also cook on low for 6-8 hours until the chicken reaches 165 degrees and shreds easily.
- At the second hour, place the pasta in your slow cooker and put the lid back on.
- When the spaghetti is done, top with your shredded cheese and let melt for 15-30 minutes. Enjoy!
Notes
• Freshly grate your cheese for the smoothest, creamiest sauce.
• Cooking times may vary slightly depending on your slow cooker and the type of pasta used.
• If the sauce thickens too much after sitting, stir in a splash of chicken broth before serving.
• Mild Rotel can be substituted if you prefer less heat.
• Leftovers reheat well and make a great lunch the next day.