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
Do the noodles go in raw or cooked?
Cooked. Boil them before adding them in with the rest of the ingredients.
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.
Crock-Pot Chicken Spaghetti with Velveeta
Ingredients
- 3 pounds package boneless skinless chicken breasts
- 1 can 98% Fat Free cream of mushroom soup
- 1 can 98% Fat Free cream of chicken soup
- 16 ounces dry spaghetti broken into pieces
- 1 pound Velveeta Cheese diced
- 1 15 ounces can of diced RoTel Tomatoes
- 4 ounces can mushroom stems & pieces drained
- 1/2 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.
Oh my, this sounds heavenly. Love velveeta!
That looks good, but I find Velveeta to be too salty.
I love cheese very much..I’ve tried lot of recipe that include cheese, I’m not gonna let go this one
We love Velveeta cheese so this would be a hit at our house. Two of our favorites, pasta and Velveeta has got to be amazing. It is one meal that I know for sure my kids would eat. Thanks for the recipe.
We love this recipe and I made it last week, but not sure what I did wrong , because it turned out dry and mushy. I followed the steps in the recipe, but it didn’t look anything like the pic.
Oh no, we have made this countless times. Wondering if it has to do with the temp of your slow cooker – maybe it’s cooking hot? We recently had to get a new one for that reason. Perhaps, try keeping it on low and adding some additional water would do the trick.
Ok you had me at cheesy. I love to use the crock pot. There is nothing better than coming home after a long day at work and knowing dinner is done. I know my whole family will love this I mean come on what’s not to love? Pasta, mushrooms and Velveeta oh my.
Going to try this today. Just wondering though if the noodles are put in raw or do I cook them before hand
Thx
Isn’t everything so good with v elveeta? This loooks incredible, cheesy, creamy and so darn good
I’m wanting to make this tonight but forgot to thaw my chicken out. Can you put the chicken in frozen?
It would probably work, Alyssa. 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?
What size is your crockpot? Mine is a 3 quart, and this recipe looks like it would be too much to fit. I’d love to make it. Sure looks divine!
We use our 6-quart CrockPot for this recipe, Bonnie.
So, I’ll just have to cut the recipe in half, and I’ll be good to go! Yayyyyyy!! Thanks, Angela! 🙂