Slow Cooker Cheesy Chicken Spaghetti with Velveeta
A comforting, one-pot meal perfect for busy weeknights, featuring creamy cheese, tender chicken, and hearty pasta.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option Available
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 can 98% Fat Free cream of mushroom soup
- 1 can 98% Fat Free cream of chicken soup
- 16 ounces dry spaghetti, broken into pieces
- 1 pound Velveeta cheese, diced
- 1 15-ounce can of diced RoTel tomatoes
- 4 ounces can of mushroom stems and pieces, drained
- 1/2 cup water
- 1 small to medium onion, diced
- Salt and pepper to taste
Instructions
- Prepare the Slow Cooker: Spray the slow cooker with vegetable spray to prevent sticking.
- Layer the Chicken: Place the chicken breasts in an even layer at the bottom of the slow cooker.
- Add the Soups: Pour the contents of both the cream of mushroom and cream of chicken soups over the chicken, ensuring it is evenly covered.
- Set the Cooking Time: Close the lid and cook on low for 5 hours. The chicken should be fully cooked and tender.
- Shred the Chicken: Once the cooking time is complete, remove the lid. Use two forks to shred the chicken into bite-sized pieces.
- Combine Ingredients: Add the broken spaghetti, diced Velveeta cheese, drained RoTel tomatoes, mushroom pieces, water, and diced onion to the slow cooker. Stir everything together until well mixed.
- Final Cooking: Close the lid again and continue to cook for another 2-3 hours on low, or until the spaghetti is tender and the cheese has melted into a creamy sauce.
- Serve and Enjoy: Give the mixture a final stir, adjust seasoning with salt and pepper, then serve warm.
Notes
You can substitute chicken thighs for chicken breasts and use regular soups for a creamier result. Don’t forget to spray the slow cooker and check pasta doneness near the end of cooking.