Crockpot Chicken Spaghetti
Servings: 8 people
Ingredients
- 1 lb chicken breasts
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, parsley, and paprika
- 2 (10 oz) cans of cream of chicken soup
- 1 (10 oz) can of Mild Rotel (not drained)
- 1 tbsp of minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/4 cup of sour cream
- 1 lb of spaghetti
- Dried Parsley
Instructions
- Spray a large crockpot with cooking spray. Add chicken breasts, seasonings, minced garlic, cream of chicken soup, and Rotel (not drained) to a slow cooker and stir.
- Cook on low for about 4-6 hours. Once chicken is cooked shred the chicken or cut it up into cubes and add it back to the crockpot. Stir in sour cream and shredded cheese.
- Cook 1 lb of spaghetti according to the directions on the package, drain, and add to the slow cooker. Mix everything together well and serve. Top with dried parsley.
- Enjoy! Let me know if you try it out!
Video
Notes
- Shred your own block of colby jack cheese for a creamier and easier to melt cheese. It takes better too in my opinion! Cheddar cheese would also be great in this recipe.
- Use freshly minced garlic or jarred minced garlic for this recipe.
- I keep the seasonings simple in this recipe, but you could add some taco seasoning if you want even more flavor.
- Serve this dish with garlic bread and a big salad for the perfect meal!
- You do not need to drain the can of Rotel before adding it into the mix. If you want to make spicy chicken spaghetti you could use a can of Hot Rotel!
- This dish does have a very mild spice level from the can of Rotel, my kids still eat it and love it!
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