Easy Crockpot Chicken Spaghetti with Rotel
This Crockpot Chicken Spaghetti with Rotel is a super easy weeknight slow cooker meal! Just add ingredients and stir for a rich, creamy, slightly spicy pasta dish.
Why You'll Love This Recipe
When I think about comfort food, this is the recipe I go to. It doesn't get much more comforting than this Crockpot Chicken Spaghetti. It has a rich, creamy, cheesy sauce that has a little bit of a kick.
This is the perfect recipe to use on a busy weeknight. All you do is dump a few ingredients in a Crock Pot and add noodles at the end. If you need a low-fuss (and high-flavor) pasta dish, you'll want this one handy!
Ingredients
(See recipe card at the bottom of the post for full ingredients amounts.)
- Velveeta cheese - You can use light Velveeta if desired; it won't change the flavor very much.
- 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.
- cream of chicken soup - If desired, cream of mushroom soup can be used instead.
- 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.
- green bell pepper
- onion
- chicken broth
- spaghetti
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.
- Use Italian canned tomatoes instead of Rotel tomatoes to give this dish more of a Mediterranean flair.
- Use any pasta type you'd like! This dish is also great with penne pasta, rotini pasta, or fettuccine pasta.
- 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 this chicken - just add it to the slow cooker with the remaining ingredients. It will cook in the sauce! You'll need to adjust the cooking time to low for 6-8 hours if you do use raw chicken.
How to Make Crockpot Chicken Spaghetti
Step 1: Slow cook.
Add Velveeta, cooked shredded chicken, soup, Rotel, onion, and chicken broth in a Crock Pot. Stir well.
Cook on low 3-4 hours, stirring occasionally. (If using raw chicken, cook on low for 6-8 hours.)
Step 2: Add spaghetti noodles.
Cook pasta to al dente according to package directions (Need a great, quick way to cook spaghetti? Try my Instant Pot pasta tutorial!). Ten minutes before serving, add pasta to the Crock Pot and stir.
Leftover Storage & Reheating
Your chicken spaghetti leftovers should be stored in an airtight container in the refrigerator. This dish can be enjoyed within 3-4 days of preparation.
To reheat, simply put a single serving in a microwave-safe bowl and microwave for 1 minute. Stir and microwave an additional 30 seconds if needed.
Can chicken spaghetti be frozen?
Sort of.
If you're looking to freeze just the sauce, you're in luck! Make this a freezer meal by leaving out the pasta. Freeze sauce in a gallon-sized freezer bag and store for up to 6 months. When you're ready to serve, simply thaw overnight in the refrigerator and toss with spaghetti noodles.
What to Serve with Chicken Spaghetti
A simple salad is always a great complement to this chicken spaghetti. You can also pair it with garlic bread for a simple side! Really though, this meal stands all on its own - no need to pair.
If you want to add an easy dessert, I suggest one of the following:
More Expert Tips & Tricks
- Want a cheesy, crunchy top? Pour your prepared Rotel chicken spaghetti into an oven-safe dish and top with 1 cup of cheddar cheese. Bake this dish at 450 degrees for 3-4 minutes to melt and brown cheese.
- It is totally okay to use frozen chopped onions and bell peppers in this recipe.
- 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.
- Make sure to salt the pasta water you use to boil your noodles. This will add tons of flavor to the spaghetti.
Crock Pot Chicken Spaghetti Recipe FAQs
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
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Equipment
- Crock Pot slow cooker
Ingredients
- 1 lb Velveeta cheese cubed
- 1 rotisserie chicken meat removed
- 14 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 Velveeta, chicken, soup, Rotel, bell pepper, onion, and chicken broth in a Crock Pot. Stir well.
- Cook on low 3-4 hours, stirring occasionally.
- Cook pasta to al dente according to package directions. Ten minutes before serving, add pasta to the Crock Pot and stir.
Notes
-
- Want a cheesy, crunchy top? Pour your prepared Rotel chicken spaghetti into an oven-safe dish and top with 1 cup of cheddar cheese. Bake this dish at 450 degrees for 3-4 minutes to melt and brown cheese.
- It is totally okay to use frozen chopped onions and bell peppers in this recipe.
- 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.
- Make sure to salt the pasta water you use to boil your noodles. This will add tons of flavor to the spaghetti.
- Make this a freezer meal by leaving out the pasta. Freeze sauce in a gallon-sized freezer bag and store for up to 6 months. When you're ready to serve, simply thaw overnight in the refrigerator and toss with spaghetti noodles.
- Your chicken spaghetti leftovers should be stored in an airtight container in the refrigerator. This dish should be enjoyed within 3-4 days of preparation.
I'm making this right now, but on stovetop. I can already tell it'll be great. Husband not wild about rotel so only used one 10oz can. I'm so hungry...can't wait to dig in!
BTW: (You accidentally left bell peppers off the recipe card instructions)
Ah, thank you!