Cheesy Rotel Chicken Spaghetti (Slow Cooker)

A white bowl filled with creamy chicken spaghetti topped with shredded cheddar cheese. The dish is garnished with diced tomatoes and features a fork lifting a portion of the pasta. A small bowl of cheddar and red pepper flakes are in the background.

Cheesy Rotel Chicken Spaghetti (Slow Cooker)

Rotel Chicken Spaghetti is a creamy, cheesy, and flavorful comfort food the whole family will love! This easy slow cooker recipe uses tender chicken, Rotel tomatoes, spaghetti noodles, and a creamy sauce made with canned soup and cream cheese. With just 10 minutes of prep, the crockpot does all the work, making it perfect for busy weeknights. It's budget-friendly, kid-approved, and packed with a hint of spice.

Course Dinner

Cuisine American, Tex-Mex

Keyword cheesy, creamy, kid-friendly, slow cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 653

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

3 boneless skinless chicken breasts
10 ounce diced tomatoes with green chiles can, not drained
10 ounce cream of chicken soup can
10 ounce cream of mushroom soup can
½ cup onion mild yellow, diced
2 teaspoon minced garlic
2 teaspoon Italian seasoning
4 ounces cream cheese diced
2 cups shredded cheddar cheese
16 ounces spaghetti boxed

Instructions

Prepare the Crockpot

Add the chicken breasts, diced tomatoes (with liquid), cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning to the crockpot.
3 boneless skinless chicken breasts, 10 ounce diced tomatoes with green chiles, 10 ounce cream of chicken soup, 10 ounce cream of mushroom soup, ½ cup onion, 2 teaspoon minced garlic, 2 teaspoon Italian seasoning

Cover and cook

High: 3-4 hours
Low: 6-8 hours

Shred the Chicken

Once the chicken is cooked through, remove it from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot.

Add the Cheese

Stir in the diced cream cheese and shredded cheddar cheese.
4 ounces cream cheese, 2 cups shredded cheddar cheese
Cover and cook on low for 20-30 minutes, or until the cheese is fully melted and combined.

Cook the Spaghetti

While the cheese is melting, cook the spaghetti according to package directions until al dente.
16 ounces spaghetti
Drain the spaghetti and stir it into the crockpot mixture until well coated.

Serve & Enjoy

Serve hot, garnished with extra shredded cheese or fresh parsley if desired.

Notes

Make-Ahead and Freezing Tips

Prepare everything up to the point of adding the spaghetti. Let the mixture cool, then transfer it to a freezer-safe dish or bag. When ready to use, thaw overnight in the fridge, then reheat in a slow cooker or on the stovetop before stirring in freshly cooked spaghetti.

For a freezer-to-oven casserole, fully assemble the dish with cooked spaghetti, transfer to a greased baking dish, and top with extra cheese. Cover tightly with foil and freeze. When ready to bake, thaw overnight, then bake at 350°F until hot and bubbly, about 30-40 minutes. If baking straight from frozen, add an extra 15-20 minutes to the bake time.

Storage

Store leftovers in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. Reheat on the stovetop over low heat or in the microwave in short intervals.

Nutrition