Hamdi Saidani This Pioneer Woman Crock Pot Chicken Spaghetti is a cheesy and creamy recipe, which is made with boneless, skinless chicken breasts and Velveeta cheese. It’s the ultimate comfort food recipe, ready in about 4 hours.
Pioneer Woman Crock Pot Chicken Spaghetti Ingredients
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 (10-ounce) can Ro*Tel Tomatoes, undrained
- 4 ounces cream cheese, cubed
- 1 (16-ounce) package Velveeta cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) package spaghetti
- 1 cup shredded sharp cheddar cheese
How To Make Pioneer Woman Crock Pot Chicken Spaghetti
- Make the Sauce and Cook the Chicken: Spray the inside of a 6-quart slow cooker with nonstick spray. Add the undiluted soup, undrained Ro*Tel, cubed cream cheese, cubed Velveeta, garlic powder, and onion powder. Stir everything together, then place the whole chicken breasts into the sauce. Cover and cook on LOW for about 4 hours, until the chicken is cooked through.
- Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and let it cool slightly on a cutting board. While it cools, stir the cheese sauce in the slow cooker until it is smooth. Use two forks to shred the chicken, then return it to the slow cooker and mix it into the sauce.
- Cook Pasta and Combine: While the chicken cooks, prepare the spaghetti according to the package instructions until al dente. Drain the pasta well. Add the hot, drained pasta to the slow cooker with the chicken and cheese sauce and mix well.
- Melt Cheese and Serve: Sprinkle the shredded cheddar cheese over the top, replace the lid, and let it sit for about 5-10 minutes for the cheese to melt. Serve hot.
Recipe Tips
- How do you prevent tough chicken? The key is to not overcook it. The recipe specifically warns against cooking much longer than 4 hours on low, as this can make the chicken tough and cause the cheese sauce to scorch. Start checking the chicken for doneness around the 3.5-hour mark.
- Can I use a different cheese than Velveeta? While Velveeta is the key to the signature ultra-creamy, smooth sauce in this recipe, you could substitute it with another good melting cheese like Fontina or Monterey Jack. The texture of the sauce will be slightly different.
- Can I make this ahead of time? Yes. You can prepare the chicken and sauce mixture completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When ready, reheat the sauce in the slow cooker on LOW, then stir in freshly cooked pasta just before serving.
- Can I use leftover chicken? Absolutely! This is a perfect recipe for using up about 4 cups of leftover cooked or rotisserie chicken. Simply skip the step of cooking the chicken in the sauce. Just heat the sauce ingredients in the slow cooker for about 1.5-2 hours on LOW until melted and hot, then stir in your shredded chicken and the cooked pasta.
What To Serve With Crock Pot Chicken Spaghetti
This is a very rich and hearty all-in-one meal. To balance the creaminess, it’s best served with simple sides:
- A crisp green salad with a tart vinaigrette
- Steamed green beans or broccoli
- Warm garlic bread for sopping up any extra cheese sauce
How To Store Crock Pot Chicken Spaghetti
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the sauce, so it will be thicker upon reheating.
- Reheat: Reheat individual portions in the microwave with a splash of milk to loosen the sauce.
Crock Pot Chicken Spaghetti Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 835kcal
- Carbohydrates: 75g
- Protein: 67g
- Fat: 28g
- Sodium: 2270mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Ro*Tel? Can I substitute it?
Ro*Tel is a brand of canned diced tomatoes with green chiles. If you can’t find it, you can substitute a 10-ounce can of regular diced tomatoes and a 4-ounce can of mild diced green chiles.
Do I have to use a slow cooker?
No. You can make this on the stovetop. Melt all the sauce ingredients in a large Dutch oven over low heat. Add cooked, shredded chicken. Stir in the cooked pasta and top with cheese, then cover for a few minutes to let it melt.
My sauce seems a little thin before adding the pasta. Is that okay?
Yes, that’s normal. The sauce will seem a bit loose at first. Once you stir in the hot, starchy spaghetti, it will absorb some of the liquid and thicken the entire dish to the perfect consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Candy Recipe
- Pioneer Woman Turkey Pot Pie Recipe
- Pioneer Woman Instant Pot Short Ribs Recipe
Pioneer Woman Crock Pot Chicken Spaghetti Recipe
Description
The ultimate cheesy comfort food, this slow cooker chicken spaghetti combines tender chicken in a creamy Velveeta sauce, all made easy in the crock pot.
Ingredients
Instructions
- In a greased 6-quart slow cooker, mix the soup, Ro*Tel, cream cheese, Velveeta, and seasonings.
- Add the whole chicken breasts to the sauce.
- Cover and cook on LOW for about 4 hours, until the chicken is cooked through.
- Remove the chicken and shred it, then return it to the sauce and stir.
- Cook the spaghetti according to package directions; drain well.
- Stir the hot pasta into the slow cooker.
- Top with shredded cheddar, cover for 5-10 minutes to melt, then serve.
Notes
- u003cliu003eThe most important tip for tender chicken is to not cook it for much longer than the 4-hour mark, as it can become tough.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, use block Velveeta and cube it yourself.u003c/liu003eu003cliu003eDo not add the cooked pasta to the slow cooker until you are ready to serve to prevent it from getting mushy.u003c/liu003eu003cliu003eThis recipe is perfect for using leftover cooked chicken; just heat the sauce ingredients and stir in the chicken and pasta at the end.u003c/liu003e
