Ultimate Crock Pot Chicken Spaghetti + A Bunch of Yummy Cookies
A cheesy, comforting crock pot chicken spaghetti recipe that's super simple to prepare and packed with creamy goodness — perfect for busy weeknights or feeding a crowd.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cans cream of mushroom soup 10.5-ounce each
- 1 can Ro*Tel Tomatoes 10-ounce, with juice
- 4 ounces cream cheese cubed
- 1 package Velveeta cheese 16 ounces, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts
- 1 package spaghetti 16 ounces
- 1 cup shredded sharp cheddar cheese
Instructions
Instructions
- Lay chicken breasts flat in the bottom of your Crock Pot or pressure cooker.
- Add cream of mushroom soup, Ro*Tel tomatoes (with juice), cream cheese cubes, and Velveeta cubes. Sprinkle garlic and onion powder over top.
- Cover with lid and cook on low for 6–7 hours or high for 3–4 hours.
- Use slow release method after cooking, then remove chicken and shred with forks.
- While shredding chicken, cook spaghetti according to package. Drain completely.
- Return shredded chicken to the pot with the sauce and add cooked spaghetti. Mix well.
- Sprinkle sharp cheddar cheese on top and cover again.
- Let sit on low for 15–20 minutes until the cheese is melted and dish is hot throughout.
Notes
Use slow release to keep chicken moist when cooking with pressure. For cookie variety ideas, try Easy Slice-and-Bake, Cheese Straw, Chewy Gingerbread, and more.