So how do we improve upon it? Well, I happen to think it’s pretty dang close to perfection, but I knew there had to be something I could do. So I adapted it for the slow cooker. Oh yes I did. Slow. Cooker. Perfection.
This Crock Pot Chicken Spaghetti makes putting this delicious dish on the table even easier – especially on those busy weeknights! I’m super impressed with how well this works in the slow cooker.
You add the ingredients right to the slow cooker and while the chicken cooks, it makes the sauce all by itself. Pull the chicken out, shred it up, and add it back to the crock pot with the cooked pasta, sprinkle a little cheese on top and you’re ready to eat! It’s seriously that quick and easy.
A few things to keep in mind:
I’ve found that many recipes that call for you to cook chicken in the slow cooker for more than about 4 hours often result in tough, mealy, dry chicken. I’ve found that 4 hours is about the sweet spot. It gets the chicken cooked through and still juicy. And cooking this for much longer might result in scorched cheese… and nobody wants that. No, 4 hours isn’t terribly convenient, but neither is dry chicken.
Yes, a slow cooker and a crock pot are the same thing. Sorry for the confusion. Crock-Pot is just a brand name of slow cooker.
If you’re super impatient like me, you can use mixer to shred the chicken and don’t have to wait until it cools enough to handle. My buddy Christy Jordan shows you how. It also works great with just a hand mixer.
Oh, and this reheats remarkably well!
Ultimate Crock Pot Chicken Spaghetti
Ingredients
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 (10-ounce) can Ro*Tel Tomatoes
- 4 ounces cream cheese, cubed
- 1 (16-ounce) package Velveeta cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) package spaghetti
- 1 cup shredded sharp cheddar cheese
Instructions
- Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well. Add the chicken breasts and cover with the lid. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
- Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
- Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.
This recipe was linked up to Weekend Potluck!
Jenna says
I love chicken spaghetti, can’t wait to try your crock pot version!
Stacey says
I sure hope you’ll love this one!
eliza says
Hmm yummy! this crock pot spaghetti looking owsome. Will try it.
Stacey says
Hope you’ll enjoy it!
Deb R. says
I thought chicken spaghetti was something my friend made up! Can’t wait to try this crockpot recipe. Everyone tells me to use my pressure cooker but honestly, I’m afraid of it. Childhood memory of dad’s canner blowing up and me being the one to clean up the green beans from floor to ceiling has me reluctant to trust the new ones.
Stacey says
I totally understand the concern, but modern appliances are much safer. Regardless, I hope you’ll enjoy this slow cooker version!
Q says
Question…why couldn’t you just cube the raw chicken and not go through that shredding step. Knowing me, I’m missing something that I need to be reminded of, and I’m ok with that. In my mom’s version she used the whole chicken, so maybe using thighs would keep it from getting too dry. Can you tell I don’t like to shred (or eat) shredded chicken? I don’t want to ruin it.
Cathy says
I hope to do this too!
also – how spicy is this? I had chicken spaghetti at a friend’s house and it was very spicy…can’t do that!
Stacey says
If you use the mild Rotel, it’s not spicy at all.
Stacey says
I’ve not tried it, but I think that would work. The cook time will be shorter for sure. Shredded chicken is the most common way this dish is made so that’s why I developed the recipe this way.
jenna says
Hello! I am unable to find Ro Tel tomatoes where I am and I am curious what substitute would be instead…crushed tomatoes? diced tomatoes? . Thanks!
sandra muster says
I have seen generic brands of rotel, usually called tomatoes with green chili’s in the canned tomato section.
Stacey says
Yep!
Sandra Batterman says
I made this today as a gift for someone who is going to have surgery. I have made many dishes for their family when surgery is in the future. This was easy to do and tastes fantastic. I am allergic to peppers so would use crushed tomatoes instead. My other friends love heat and they would use a spicier Ro*Tel tomatoes. Very adaptable recipe for any family.