Slow Cooker Rotel Chicken Spaghetti
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This Creamy Slow Cooker Rotel Chicken Spaghetti is the ultimate comfort food. It’s a delicious and easy recipe that is very kid friendly and will quickly become a family favorite.
If you are on a budget, Spaghetti is a delicious budget friendly dinner recipe to add to your dinner rotation that everyone will love. You can change it up by using different sauces and meat or even go meatless.
I like to serve it with a tossed salad and hot, crusty bread. Save any leftovers for lunch the next day.
Slow Cooker Rotel Chicken Spaghetti Recipe
This cheesy chicken spaghetti is one of those creamy pasta dishes you’ll make over and over again. It’s that good!
This is a great dinner idea for busy weeknights. Everything but the pasta cooks in the slow cooker while you are away. When you get home all you have to do is cook the pasta and add it to the slow cooker and top with cheese.
Slow Cooker Chicken Spaghetti Ingredients
You’ll need two chicken breasts (use 3 if you have small chicken breasts), two cans cream of chicken soup, Rotel Diced Tomatoes with Green Chilies (original or mild), chicken broth, small onion, Mexican blend cheese, and spaghetti.
You can use two cans of cream of chicken soup or one can of cream of chicken soup and one can of cream of mushroom soup. Either way tastes great.
How To Make Rotel Chicken Spaghetti In The Slow Cooker
Start by adding 1/4 cup chicken broth to the slow cooker. Then add chicken and diced onion. Salt and pepper chicken to taste.
Pour the Rotel, and Cream of Chicken Soup over chicken. Cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours until chicken is done.
Shred chicken and add it back to the slow cooker. Stir in one cup of Mexican Blend cheese. Add the cooked spaghetti to slow cooker and mix well. Top with one cup Mexican Blend cheese. Cover and cook 15 minutes until cheese is melted.
Substitutions and Additions
This spaghetti dish is very versatile and you can change the ingredients to your family’s preference.
- Add diced green and red bell peppers.
- Use mild salsa instead of Rotel.
- Instead of Mexican blend cheese add pepper jack cheese or sharp cheddar cheese.
- Add mushrooms if your family likes them.
- You can use 98% fat-free cream soups or homemade cream soups.
- Spice it up by adding some diced jalapenos.
- Add corn, broccoli, or zucchini
- Use Turkey instead of chicken.
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- Dish Towels – I love these dish towels and I have them in yellow.
- Silicone Spatula Set
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I hope you enjoy this Slow Cooker Rotel Chicken Spaghetti recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!
Slow Cooker Rotel Chicken Spaghetti
Ingredients
- 2 boneless chicken breasts
- 2 (10.75) ounce cans cream of chicken soup
- 10 ounce can Rotel diced tomatoes with green chilies (original or mild)
- 1/2 cup diced yellow onion
- 1/4 cup chicken broth or water
- 2 cups Mexican blend cheese
- 12 ounces spaghetti, cooked and drained
- salt and pepper to taste
Instructions
- Add 1/4 cup chicken broth to slow cooker then add chicken and diced onion.
- Salt and pepper chicken to taste.
- Pour Rotel and Cream of Chicken Soup over chicken.
- Cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours until chicken is done.
- Shred chicken and add back to slow cooker.
- Stir in 1 cup Mexican Blend cheese.
- Add cooked spaghetti to slow cooker and mix well.
- Top with 1 cup Mexican Blend cheese.
- Cover and cook 15 minutes until cheese is melted.
Notes
Do you brow n the chicken before putting in slow cooker?
No there is no need to brown the chicken. The chicken slow cooks all day and is easy to shred once done.
When does the onion go in?
Sorry about that. I left that out. I updated the post but you will add the diced onion in the slow cooker with the chicken. Hope you enjoy it!
I would like to print but won’t allow says it will but will not. Thanks
Hi Debb. I’m not sure why it won’t let you print. I tried it and didn’t have a problem. Make sure you don’t have pop-ups blocked since the print feature opens in a new tab.
This was so easy and so good! Having leftovers tomorrow and we can hardly wait!
So glad you enjoyed it! It’s one of our favorites!
I used 2 cans of Tyson cooked chicken with the broth and the can of cream of chicken soup, and added the noodles to it with salsa. Used the cheese I had on hand.
Turned out amazing.
Thank you for this recipe!
Thanks for sharing! So glad you enjoyed it!
Excellent! ! Thanks Judy. We enjoyed this. I only added sliced black olives. I did use both cream of mushroom and cream of chicken. Delicious….
Thank you! It’s one of our favorite meals. Adding black olives is a great idea! So glad you enjoyed it.
@Judy, black olives sounds great!! I was going to add asparagus at the end. Now I’m not sure which way to go
Is there a time conversion for an instant pot?
I’m sorry but I have not tried it in the Instant Pot so I can’t give any instructions on using it.
How would you go about using a rotisserie chicken with this recipe?
If using rotisserie chicken I would cook it on the stove top and not in the slow cooker.
I’ve made this many time and have used cooked rotisserie too. It is done quickly in 1-2 hours and great for parties because it stays warm for a long period. I also use veggie noodles for healthier pasta.
Made this for my picky eaters… super simple & lots of flavor! Thank you!
I have fixed this for years but always used Velvetta Cheese. My family and friends loved it. It’s so quick easy and good.
I have made this several times and each time it was delicious. I gave it five stars because it is such an easy recipe that tastes great. Fun for family movie night or cold winter nights. Serve with a salad and texas toast and you’re done!
I’ve made this several times for potlucks or just for dinner at home! I love it! Any tips on if I want to make it in advance? I haven’t tried doing that before.
Hi Alyson. I don’t have any tips on that since I haven’t tried making it in advance either. I’m so glad you liked the recipe!
I came across this recipe awhile ago and just could never get myself to make it due to a poor experience I had with a different chicken spaghetti. Last night I finally did and I’m sad that I didn’t make it a long time ago. It was very good and super easy. Will definitely make again.
Can you use velveeta as well as the cheese
Hi Tracie,
I have not tried it with Velveeta cheese. I have only used Mexican blend cheese or cheddar cheese.
Omgeeze I made this and my most pickiest eater ate three tiny bowls which is like a whole bowl for an adult. He loved it!
So..I am a little late to the party! I altered it a bit..feeding only adults here. I used a can of condensed poblano soup and one of cream of chicken, one can of rotel, and 1 can of hatch diced green chilies..a little oregano and cumin. Cooked for 7 hrs on low, removed the chicken to shred..added shredded pepper jack cheese and colby jack cheese combo..added the chicken back..cooked until almost melted..then added a ‘light’ layer of cheese on top to serve. I must admit..for a morning question of ‘IDK’ what is for dinner..it turned out AMAZING! Ty for your inspiration!
Ok I was wondering can you add cream cheese to this while it cooked? I’m making it tomorrow morning and was just wondering if cream cheese can be added. I’m also adding a can or two of black beans for more added protein. I also use Banza spaghetti pasta for protein. It tastes just like regular pasta too!
Hi Jasmine! I have not tried adding cream cheese but I think you could add it toward the end after you shred the chicken. I would cube the cream cheese and stir it into the shredded chicken then cover and on High an additional 20 minutes or so until cream cheese melts. Then stir and serve over noodles. Let me know how it turns out.