Crockpot Chicken Spaghetti with Rotel
Crockpot chicken spaghetti with Rotel is a Southern-style casserole in a pot: shredded chicken, spaghetti, melted cheese and zippy diced tomatoes with green chiles. The chicken cooks first, and the pasta finishes at the end so it stays tender, not mushy.
8
servings15
minutes4
hours30
minutesChicken breasts cook in a Rotel and soup base, then get shredded and mixed with spaghetti and cheese.
Ingredients
2 lb boneless skinless chicken breasts
2 cans (10 oz each) diced tomatoes with green chiles
1 can (10.5 oz) condensed cream of chicken soup
1 cup low-sodium chicken broth
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
12 oz spaghetti, broken in half
8 oz cream cheese, cubed
2 cups shredded sharp cheddar, divided
Directions
- Place the chicken in a 6-quart slow cooker. Top with the Rotel, soup, broth, onion, bell pepper and garlic.
- Sprinkle in the chili powder, garlic powder, salt and pepper.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours. The chicken should reach 165°F and shred easily.
- Shred the chicken with two forks and return it to the pot.
- Stir in the cream cheese until it melts into the sauce.
- Switch to HIGH. Add the broken spaghetti and push it down under the liquid.
- Cover and cook 30 to 40 minutes, stirring every 10 minutes, until the pasta is al dente.
- Stir in 1 1/2 cups of the cheddar.
- Top with the remaining cheddar, cover for 5 minutes until melted, then serve.
Notes
- Rotisserie chicken works if you skip the first cook and just heat the sauce for 1 hour. Use mild Rotel for kids. Cooked pasta absorbs sauce overnight, so add a splash of broth to leftovers. Keeps 4 days in the fridge.
Why the pasta goes in last
Chicken spaghetti with Rotel is a Southern church-supper favorite, and the slow cooker makes it easy. The chicken breasts cook in a tomato and green chile sauce for about four hours, then get shredded and stirred back into the pot. The spaghetti cooks right in that sauce, so it picks up flavor and starch. It makes enough for 8 servings and reheats well, which makes it a good dish for a busy week or a potluck.
Timing is everything with the pasta. Added at the start, it turns to paste after hours of heat. Added at the end and cooked for 30 to 40 minutes on HIGH, it comes out al dente with a creamy, cheesy coating. The cream cheese melts into the sauce and ties it all together.
Ingredient notes
Chicken breasts: Two pounds of boneless skinless breasts work well here, because they are shredded and covered in sauce. Pick similar sizes for even cooking. Do not skip the broth. It gives the spaghetti enough liquid to cook in, and the starch from the pasta thickens the sauce by itself. Slice any very thick breast in half so it cooks at the same speed.
Diced tomatoes with green chiles: Do not drain the cans. The juice becomes the cooking liquid for the pasta, and it brings mild heat and tang.
Cream of chicken soup: One can gives body and a creamy, salty base. A reduced-sodium version is a good choice, since the cheese adds salt too.
Spaghetti: Break the pasta in half so it fits and cooks evenly. Use regular spaghetti, not thin or whole wheat, which cook at different rates.
Cream cheese and cheddar: Cube the cream cheese so it melts quickly. Use sharp cheddar, shredded from a block, for the best melt. Softened cream cheese blends faster, so leave it on the counter while the chicken cooks.
Tips for the best result
Stir the pasta often: Every 10 minutes, push the noodles down and stir. Pasta on top stays hard if it sits above the liquid. Keep the lid on between stirs, since every peek costs several minutes of heat. Stir gently so the shredded chicken does not clump.
Check early: The most common mistake is overcooking the pasta. Start tasting at 30 minutes. Slow cookers vary, and mushy pasta cannot be fixed.
Shred the chicken before the pasta: Pull it out, shred it with two forks and put it back. This lets the sauce coat every piece and you can check that it reached 165°F.
Swaps for chicken spaghetti with Rotel
Rotisserie chicken can replace the raw breasts, and then you only need the sauce to cook for 1 hour on LOW before adding the pasta. Use pepper jack in place of the cheddar for more heat, or add a can of drained black beans for extra protein. Use mild tomatoes with green chiles for kids. A handful of frozen peas stirred in with the cheddar adds color and a little sweetness.
Do not use pre-cooked pasta, or add the pasta from the start. Both turn to a soft, gluey mass in the sauce.
What to serve with it
Serve with a crisp green salad and warm garlic bread. Roasted broccoli or green beans cut the richness. Set out hot sauce and sliced green onions for toppings. A sprinkle of fresh parsley makes the pot look and taste fresh.
Serving and storing
Leftovers keep for 3 to 4 days in the fridge, and the pasta soaks up the sauce as it sits. Reheat with a splash of milk or broth. Freeze in single portions for up to 2 months, and thaw overnight before reheating on the stove.
Crockpot Chicken Spaghetti with Rotel at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 14, led by boneless skinless chicken breasts, (10 oz each) diced tomatoes with green chiles, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth
Tips for Crockpot Chicken Spaghetti with Rotel
Rotisserie chicken works if you skip the first cook and just heat the sauce for 1 hour. Use mild Rotel for kids. Cooked pasta absorbs sauce overnight, so add a splash of broth to leftovers. Keeps 4 days in the fridge.
Crockpot Chicken Spaghetti with Rotel FAQ
How long does Crockpot Chicken Spaghetti with Rotel take?
Crockpot Chicken Spaghetti with Rotel takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Spaghetti with Rotel serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Spaghetti with Rotel?
14 ingredients, led by boneless skinless chicken breasts, (10 oz each) diced tomatoes with green chiles, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth. Amounts are in the recipe card above.
