Ingredients:
- 1 rotisserie chicken, shredded
- 1 big can of cream of chicken soup
- 1 can of cream of mushroom soup with roasted garlic
- 1 block of cream cheese
- 1 (16 oz) block of Velveeta cheese, cubed
- 1 can of mild Rotel tomatoes (undrained)
- 1/2 cup of chicken broth
- 1/2 stick of butter
- 3 green onions, chopped
- Salt and pepper, to taste
- Garlic powder, to taste
- Garlic salt, to taste
- Onion powder, to taste
- Italian seasoning, to taste
- Cooked spaghetti noodles
Instructions:
1. Prepare the Crockpot: Grease the inside of your crockpot with a little butter or cooking spray to prevent sticking.
2. Combine Ingredients in the Crockpot: In the crockpot, combine the shredded rotisserie chicken, cream of chicken soup, cream of mushroom soup with roasted garlic, cream cheese, cubed Velveeta cheese, undrained Rotel tomatoes, chicken broth, butter, and chopped green onions. Stir everything together to combine.
3. Cook in the Crockpot: Cook the mixture on high for 2 hours in the crockpot, stirring occasionally to ensure the ingredients are well incorporated and the cheeses are melted smoothly.
4. Cook the Noodles: While the crockpot mixture is cooking, prepare the spaghetti noodles according to the package instructions. Cook them until al dente. Drain and set aside.
5. Combine the Sauce and Noodles: Once the crockpot mixture is creamy and well-cooked, taste and adjust the seasonings with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning according to your preference. Then, add the cooked spaghetti noodles to the crockpot. Stir well to coat the noodles evenly with the creamy sauce.
6. Serve and Enjoy: Serve the creamy crockpot chicken spaghetti hot, garnished with additional chopped green onions or a sprinkle of Parmesan cheese if desired. Enjoy your delicious and easy homemade meal! 🤤
This dish is perfect for a comforting family dinner and makes great leftovers too!
Q1: Can I use fresh chicken instead of rotisserie chicken?
A1: Yes, you can use fresh chicken breasts or thighs in this recipe. Cook the chicken thoroughly before shredding it, and then follow the recipe as directed.
Q2: Can I make this recipe ahead of time and reheat it later?
A2: Absolutely! This dish can be made ahead of time and reheated. Store the cooked chicken spaghetti in an airtight container in the refrigerator. When reheating, you might need to add a splash of chicken broth or water to maintain the creamy consistency.
Q3: Can I use a different type of pasta instead of spaghetti?
A3: Yes, you can use a different type of pasta like penne, fettuccine, or rotini if you prefer. Choose a pasta shape that holds sauce well so that it can absorb the creamy mixture.
Q4: How can I make this recipe spicier?
A4: If you want to add some heat, consider using spicy Rotel tomatoes or adding a pinch of red pepper flakes or cayenne pepper to the sauce. You can also experiment with adding some diced jalapeños for an extra kick.
Q5: Can I freeze the leftovers?
A5: Yes, you can freeze the leftovers. Store the cooled chicken spaghetti in an airtight, freezer-safe container. It can be frozen for up to 2-3 months. When reheating from frozen, thaw it in the refrigerator overnight and then reheat it on the stove over low heat, stirring occasionally.
Q6: What can I serve as a side dish with creamy crockpot chicken spaghetti?
A6: This dish pairs well with a variety of sides such as a green salad, garlic bread, steamed vegetables, or a simple Caesar salad. These sides complement the creamy and savory flavors of the chicken spaghetti.
Q7: Can I use low-fat or fat-free versions of the cream cheese and soups?
A7: Yes, you can use low-fat or fat-free versions of cream cheese and soups if you want to reduce the overall fat content of the dish. However, be aware that using low-fat or fat-free options might affect the creaminess and flavor slightly. Consider adjusting the seasonings to compensate for any flavor differences.
