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 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
