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.
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.