Get ready to fall in love with this ultra-creamy, cheesy, and downright addictive Crockpot Chicken Spaghetti. It’s the kind of meal that wraps you up in comfort with every bite β loaded with shredded rotisserie chicken, Velveeta, cream cheese, and just the right touch of Rotel for that subtle zesty kick.
Whether youβre feeding a hungry family or just want leftovers that reheat like a dream, this slow cooker wonder is your new go-to. Minimal prep, maximum flavor, and it makes your whole kitchen smell amazing. Perfect for cozy nights or any time you’re craving a homestyle classic with modern ease.
Ingredients:
1 rotisserie chicken, shredded
1 (22 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom with roasted garlic
1 (8 oz) block cream cheese
1 (16 oz) block Velveeta, cubed
1 (10 oz) can mild Rotel (undrained)
1/2 cup chicken broth
1/2 stick butter
3 green onions, chopped
1 pound spaghetti noodles, cooked
Salt, pepper, garlic powder, garlic salt, onion powder, Italian seasoning (to taste)
Directions:
In a large crockpot, combine shredded rotisserie chicken, cream of chicken soup, cream of mushroom soup, cubed cream cheese, cubed Velveeta, Rotel (with juice), chicken broth, butter, and chopped green onions.
Cover and cook on HIGH for 2 hours, stirring occasionally to help the cheeses melt and everything combine smoothly.
While the sauce cooks, prepare spaghetti noodles on the stove according to package directions. Drain and set aside.
Once the cheese sauce is fully melted and creamy, stir in the cooked noodles.
Season generously with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning to your taste.
Mix well, garnish with more green onions if desired, and serve warm!
Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes
Kcal: 610 kcal | Servings: 8 servings