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