Description
A comforting, crowd-pleasing dish with tender chicken, creamy cheesy sauce, and perfectly cooked spaghetti in a slow cooker. Rich, savory, and perfect for weeknights!
Ingredients
2 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 can (10 ounces) diced tomatoes with green chilies (undrained)
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, cubed
4 ounces shredded cheddar cheese (plus extra for topping)
8 ounces spaghetti
Instructions
Season the chicken breasts with salt, garlic powder, onion powder, paprika, and black pepper.
Place them in the slow cooker.
Pour diced tomatoes with green chilies, cream of chicken soup, and chicken broth over the chicken.
Cook on low for 6 hours or high for 4 hours.
Meanwhile, cook spaghetti according to package instructions; drain.
Add cooked spaghetti to the slow cooker. Stir to combine.
Add Velveeta, cream cheese, and cheddar cheese cubes. Mix until melted. Top with extra cheddar cheese.
Notes
Ensure chicken reaches 165°F before proceeding.
Adjust seasonings to taste.
For non-Velveeta cheese, use shredded mozzarella or a dairy-free alternative if needed.
- Prep Time: 15
- Cook Time: 360
- Category: dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 1100mg
- Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg