Feeding a large family can be a bit tricky. This classic crockpot Cheesy Chicken Spaghetti with Velveeta and Rotel Tomatoes is budget-friendly, will feed a crowd and is a delicious meal the whole family will enjoy.
This is slow cooker chicken spaghetti is one of several easy crockpot recipes I often make. Salsa Verde Beef Enchiladas, Slow Cooker White Chicken Chili, Slow Cooker Olive Garden Chicken Pasta are a few of my other current faves. Slow Cooker Cheesy Chicken Spaghetti with Velveeta is definitely tops that list!
I love cooking with my slow cooker, especially during the hot summer months when I’m trying to keep the kitchen cool. A lot like cream cheese, Velveeta melts perfectly in the slow cooker. It does such a wonderful job of binding everything together, and adds a deliciously rich, cheesy flavor.
If crockpot cooking isn’t you’re thing, try this similar recipe for Queso Chicken that’s made in an Instant Pot.
Come on everyone, it’s chow time…
For your convenience, a printable version of this recipe is at the bottom of this post.
Cheesy Chicken Spaghetti Ingredients
boneless, skinless chicken breasts
reduced fat cream of mushroom soup
reduced fat cream of chicken soup
spaghetti
Velveeta Cheese
RoTel tomatoes
can of mushroom stems & pieces, drained
cup water
onion, diced
salt & pepper to taste
How to Make Chicken Spaghetti with Velveeta and Rotel
1. Spray the slow cooker with vegetable spray. Place chicken breasts into bottom of the slow cooker, in an even layer. Empty contents of both cans of soup on top of chicken. Close lid and cook on low for 5 hours.
2. Remove lid and use 2 forks to shred chicken. Add remaining ingredients. Give it all a stir and close the lid. Continue to cook for 2-3 hours until pasta is tender, and Velveeta is melted. Give it a stir, serve, and enjoy.
Check out some of my favorite pasta dishes:
Best Ever Beef Noodle Casserole
Classic Baked Penne Pasta with Ricotta
Baked Ravioli Lasagna Casserole
CrockPot Cheesy Chicken Spaghetti with Velveeta
Ingredients
- 3 pound package boneless skinless chicken breasts
- 1 can 98% Fat Free cream of mushroom soup
- 1 can 98% Fat Free cream of chicken soup
- 16 oz. dry spaghetti broken into pieces
- 1 lb. Velveeta Cheese diced
- 1 15 oz can of diced RoTel Tomatoes
- 4 oz can mushroom stems & pieces drained
- ½ cup water
- 1 small to medium onion diced
- salt & pepper to taste
Instructions
- Spray the slow cooker with vegetable spray. Place chicken breasts into bottom of the slow cooker, in an even layer. Empty contents of both cans of soup on top of chicken. Close lid and cook on low for 5 hours.
- Remove lid and use 2 forks to shred chicken. Add remaining ingredients. Give it all a stir and close the lid. Continue to cook for 2-3 hours until pasta is tender, and Velveeta is melted. Give it a stir, serve, and enjoy.
Nutrition
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Jw are the noodles raw or cooked when I put it in the crock pot
The noodles go in cooked. 🙂
Have you ever tried it using a can of rotel and deleting the tomatoes, chilles and onions?
That’s what I use
Cooking this today hope it is as yummy as it looks!!
How many serving, people, will this feed?
So much food, will have to figure out a revamp to the recipe for two people.
I made this and thought it was not good, really not good. Sorry!
It’s one of those recipes that you either love or hate. Thanks for your feedback.
Is there a way to make it without the Rotel? My daughter is allergic to tomatoes and my husband is allergic to onion and chillies so I can’t make it for dinner until till I figure it out.
Hi Val! I think it would taste just fine with diced tomatoes instead.