Crockpot Chicken Spaghetti

This Crockpot Chicken Spaghetti with Velveeta and Rotel is a super easy weeknight slow cooker meal! Just add ingredients and stir for a rich, creamy, slightly spicy pasta dish.

Ingredients

• 1 pound of Velveeta cheese - You can use light Velveeta if desired; it won't change the flavor very much.
• 1 rotisserie chicken - I love using rotisserie chicken as a recipe shortcut! It is generally about the same price as buying a raw whole chicken and is cooked to perfection for you. It adds a ton of flavor to your dish.
• 10.5 ounces (1 can) of cream of chicken soup - If desired, cream of mushroom soup can be used instead.
• 20 ounces (2 cans) of Rotel diced tomatoes & green chilies - This ingredient is the star of the show. It's going to add the bite you need to the dish. I recommend going brand-name for this ingredient - the off-brand diced tomatoes and green chilies never have the same flavor.
• 1 green bell pepper, 1 onion - It's totally fine to use pre-chopped, frozen bell peppers and onions in this recipe!
• 2 cups chicken broth
• 16 ounces of spaghetti - Any pasta works, but spaghetti really does complement the thick cheese sauce so well. I like the thicker spaghetti noodles with this recipe.

Variations & Additions

• Not a Velveeta fan? No problem. Use 16oz of cream cheese in place of the Velveeta. Then, at the end of cooking, add 1 cup of shredded sharp cheddar cheese to give the chicken spaghetti a bit of a bite.
• Some readers love to add 1 cup of diced mushrooms to this recipe. My daughter doesn't love mushrooms, so we skip them, but they do give the dish a great savory element.
• If you'd like, you can use 1lb of boneless skinless chicken breasts or boneless, skinless chicken thighs in place of the rotisserie chicken. No need to cook the chicken beforehand - just add the raw chicken to the slow cooker along with the other ingredients at the start. It will cook right in the sauce. If using raw chicken, set the slow cooker to low for 6-8 hours to ensure it cooks through.

More Helpful Tips & Tricks

• Want a cheesy, crunchy top? Pour your prepared chicken spaghetti into an oven-safe dish and top with 1 cup of shredded cheddar cheese. Bake this dish at 450 degrees for 3-4 minutes to melt and brown cheese.
• Don't overcook the pasta! You want the spaghetti cooked to al dente (with just a little bit of a bite) before you add it to the chicken sauce. It will continue to cook some when added to the Crock Pot.
• Storage & Reheating: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat single servings in the microwave for 1 minute, stir, then heat 30 seconds more if needed.
• Freezing: Freeze just the sauce (without pasta) in a gallon freezer bag for up to 6 months. Thaw overnight in the fridge and toss with freshly cooked noodles when ready to serve.

Let me see that chicken spaghetti! If you make this recipe, I'd love for you to tag me on social media (@lambertslately) with your pictures 📸 . You can also rate and review the recipe below! ⭐️

Crockpot Chicken Spaghetti

By: Leslie Lambert

This Crockpot Chicken Spaghetti with Velveeta and Rotel is a super easy weeknight slow cooker meal! Just add ingredients and stir for a rich, creamy, slightly spicy pasta dish.

5 from 35 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 532 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb Velveeta cheese cubed
• ▢ 1 rotisserie chicken meat removed
• ▢ 10.5 oz cream of chicken soup
• ▢ 20 oz rotel undrained
• ▢ 1 green bell pepper chopped
• ▢ 1 medium onion chopped
• ▢ 2 cups chicken broth
• ▢ 16 oz spaghetti

Instructions

 

• Add 16oz Velveeta, 3 cups shredded chicken, 14oz cream of chicken soup, 20oz Rotel, 1 chopped bell pepper, 1 chopped onion, and 2 cups chicken broth in a Crock Pot. Stir well.
• Cook on low 3-4 hours, stirring occasionally.
• Cook 16oz pasta to al dente according to package directions. Ten minutes before serving, add pasta to the Crock Pot and stir.

Notes

• For a cheesy, crunchy top, transfer to an oven-safe dish, top with 1 cup shredded cheddar, and bake at 450°F for 3–4 minutes.
• Cook pasta al dente before adding to the Crock Pot - it will finish cooking in the sauce.
• Storage & Reheating: Store in an airtight container in the fridge up to 3–4 days. Reheat in the microwave 1 minute, stir, then 30 seconds more if needed.
• Freezing: Freeze sauce (without pasta) in a freezer bag up to 6 months. Thaw overnight and combine with freshly cooked pasta.
• Swap Velveeta for 16 oz cream cheese + 1 cup shredded sharp cheddar at the end of cooking if preferred.
• Optional: Add 1 cup diced mushrooms for extra flavor.
• Using raw chicken: Instead of rotisserie chicken, add 1lb of boneless, skinless chicken breasts or thighs at the start, cook on low 6–8 hours until fully cooked.

Nutrition Facts

Calories: 532kcalCarbohydrates: 57gProtein: 41gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 1650mgPotassium: 530mgFiber: 3gSugar: 9gVitamin A: 764IUVitamin C: 20mgCalcium: 372mgIron: 2mg

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