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 slow-cooker chicken spaghetti is one of several easy Crock-Pot 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 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 Crock-Pot cooking isn’t your thing, try this similar recipe for Queso Chicken that’s made in an Instant Pot.
Come on everyone, it’s chow time…
What Do I Serve With The Crock-Pot Chicken Spaghetti?
Like regular spaghetti, this meal can be served with any number of dishes. A nice crusty garlic bread is my go-to. You can dip it in the sauce or pile spaghetti on the bread and eat it all up! Healthier options would include a salad or roasted vegetables (broccoli, bell peppers, or zucchini). You may also want to consider corn — creamed or on the cob — as it will add a difference of texture and create an all-yellow feast. A nice one-two punch would be coleslaw and biscuits. The slaw would provide a nice crunch and tanginess while the biscuits can be used to soak up that sauce.
Can I Make This In The Oven?
Yes, you can, though it might not be as moist and tender as the Crock-Pot version. To do so, boil the pasta as directed on the package and set aside. Sautee the onions then add the chicken and the rest of the ingredients. Then add the cooked spaghetti. Once the chicken is done, transfer everything to a baking dish and put in the oven at 350 F for 20 minutes. Let it sit for a while before serving; this will let the cheese thicken. As I’ve never made the dish this way, you may have to experiment with the times. You may also have to add some milk or chicken broth if it seems dry.
For your convenience, a printable version of this recipe is at the bottom of this post.
Prep Time: 15 min.
Cook Time: 8 hrs.
Serves: 8
Ingredients
- 3 lbs 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
- 15 oz of diced RoTel Tomatoes
- 4 oz 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.
FAQs
Cooked. Boil them before adding them in with the rest of the ingredients.
You may not have done anything wrong. It could be your slow cooker; perhaps it is cooking too hot. Try lowering the setting and adding some water.
It would probably work. But I’m honestly not sure if it is safe to put frozen meat in the crock pot. Maybe try thawing some in the microwave or water first?
I use a 6-quart Crock-Pot for this recipe.
How To Store Crock-Pot Cheesy Chicken Spaghetti
First, allow the spaghetti to cool. I recommend dividing it up into separate servings now. You’ll thank me when it comes time to reheat! Put the servings into resealable bags or airtight containers then put them in the fridge where they will keep for 3-4 days. You can also store them for 3-4 months in the freezer. When reheating, you may need to add milk or chicken broth to loosen up the spaghetti and add a bit of moisture and reheat the cheese.
Check out some of my favorite pasta dishes:
Best-Ever Beef Noodle Casserole
Classic Baked Penne Pasta with Ricotta
Baked Ravioli Lasagna Casserole
Crock-Pot 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.