Easy CrockPot Chicken Spaghetti Recipe

You catch the smell through the steam vent and suddenly you are starving. That kinda rich, cheesy aroma sneaking out makes you wanna dive right in. You recall the first time you cooked this and how dang good it turned out.

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It’s all about that blend of tender chicken soaking in creamy sauce with a little spice from the Rotel. You sense the warm comfort right then and there, no wait needed. It’s the kinda meal that feels like a warm hug on a busy day.

You notice the easy steps, too. It’s one of those recipes that helps you relax 'cause you know it’s gonna work out perfect whether you slow release or quick release. Real good for busy folks who want big flavors with little fuss.

Why This Recipe Works Every Single Time

• Using chicken breasts lets it cook tender and juicy, no dry bites here.
• The combination of cream of chicken soup and Rotel adds creamy with a touch of spice.
• Pressure build happens quick, so you save time but don’t skip out on flavor.
• Mixing cheese in last melts perfectly without getting rubbery which you’ll appreciate.
• Slow release lets the flavors get cozy and thickens the sauce nice.
• The pasta added at the end keeps it from getting mushy, gotta love that texture.
• Simple seasoning means you don’t need a kitchen full of spices to impress.

Your Simple Ingredient Checklist

• 2 chicken breasts (about 1 lb) are your protein base and cook up juicy.
• Salt and pepper, ½ teaspoon each, just enough to pull the flavors together.
• Onion powder, parsley, and paprika, 1 teaspoon each, bring a mild depth to the chicken.
• 2 cans of cream of chicken soup hold the whole dish together in creamy goodness.
• 10 oz can of Rotel not drained, add that zesty tomato and green chili punch.
• 1 tablespoon minced garlic wakes up the whole flavor profile.
• 2 cups shredded cheese, Colby Jack works great, for that cheesy melty vibe.
• ¼ cup sour cream folds in to make it extra creamy and lush.
• 1 lb spaghetti, cooked just right, finishes the dish with that classic pasta goodness.

The Full Pressure Cooker Journey

First, you season those chicken breasts up good with salt, pepper, onion powder, parsley, and paprika. Don’t be shy, get them coated well.

Next, toss the chicken, cream of chicken soup, Rotel with juice, and minced garlic into the crockpot. You close the lid tight.

Set it on low for 6 to 8 hours or high for 3 to 4 hours, just till chicken is cooked through and tender enough for that soft pull.

When time’s up, you take the chicken out and shred it gently with two forks. You see how tender it is, so satisfying.

Meanwhile, get your spaghetti cooked on the stove as package says, then drain it well so it’s not soggy.

Pop that shredded chicken back into the crockpot, then stir in cooked spaghetti, shredded cheese, and sour cream. Mix it all until cheese melts into that creamy sauce.

Serve warm, maybe sprinkle some parsley on top if you wanna fancy it up a bit. Dang, you’re gonna love this comforting bowl.

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Valve Hacks You Need to Know

• Quick release right after cooking if you’re in a hurry, but watch for steam cues so you don’t get burned.
• Slow release works magic for thickening the sauce while letting flavors deepen and mingle.
• When pressure build takes a little longer, don’t stress. It just means your cooker’s steady warming up.
• Pinch open the valve a little if you wanna escape some steam without a full quick release, works real good for gradual cooling.

That First Bite Moment

You notice the creamy sauce clings to every strand of spaghetti, cheesy and rich, with a little kick from the Rotel. It’s like a warm little party in your mouth.

The chicken pulls soft and tender, with spices teasing your taste buds just right. You recall the first time you shredded it and that satisfying texture kept you going back for more.

Every bite gets you a balance of comforting sauce, cheesy melt, and pasta perfectness. You feel like you’re wrapped up in a cozy blanket but for your stomach.

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How to Store This for Later

• Cool it down before putting in airtight containers to keep freshness locked in.
• Refrigerate for up to 3 days and just warm it gently on the stove or microwave with a splash of water.
• Freeze in meal-size portions for up to 2 months. Thaw overnight in fridge for best results.
• If you’re reheating from frozen, use a slow release on your pressure cooker so it warms through evenly without drying out.

Your Most Asked Questions Answered

• Can I use chicken thighs instead of breasts? Yes, thighs work well and turn out even more tender. Just adjust cooking time a little shorter since thighs cook faster.
• Do I need to cook spaghetti in the pressure cooker? Nope, best to cook spaghetti separately so it maintains texture without turning mushy in the crockpot.
• What cheese works best? Colby Jack melts nice but cheddar or mozzarella can work too if that’s what you got.
• Can I skip the sour cream? You can but sour cream adds that creamy richness you’ll miss if you leave it out.
• Is it safe to quick release right after cooking? Yep, just use caution with steam cues so you don’t burn yourself.
• Can I double the recipe? You sure can, just be sure your pressure cooker can handle the extra volume without overfilling.

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Crockpot Chicken Spaghetti

A creamy, cheesy, and comforting crockpot chicken spaghetti made with tender chicken, Rotel, and Colby Jack cheese — perfect for busy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 520 kcal

Equipment

• 1 Crockpot

Ingredients

  

Main ingredients

• 2 chicken breasts about 1 lb
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon parsley
• 1 teaspoon paprika
• 2 cans of cream of chicken soup
• 10 oz Rotel not drained
• 1 tablespoon minced garlic
• 2 cups shredded cheese Colby Jack recommended
• ¼ cup sour cream
• 1 lb spaghetti cooked

Instructions

 

Instructions

• Season chicken breasts with salt, pepper, onion powder, parsley, and paprika.
• Add chicken, cream of chicken soup, Rotel with juice, and minced garlic to crockpot and stir well.
• Cover crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
• Once chicken is cooked, remove and shred it using two forks.
• Cook spaghetti separately according to package instructions and drain well.
• Add shredded chicken back into the crockpot.
• Stir in cooked spaghetti, shredded cheese, and sour cream until cheese is melted and everything is combined.
• Serve warm with optional parsley garnish if desired.

Notes

Cool leftovers before storing in airtight containers. Refrigerate up to 3 days or freeze up to 2 months.