Cheesy Chicken Spaghetti!

My family loves their pasta! Spaghetti & meatballs, lasagna, macaroni & cheese… anything involving noodles is worth trying here because rarely is it a flop! I came across this recipe on -you guessed it- Pinterest (original recipe here). Instead of typing a big long intro, I’m going to get right to the point on this one!! 

Chicken breast…

I always start with spraying my slow cooker with cooking spray so after that, I threw in two chicken breast & cooked it on high for an hour & a half – two hours, until it was nice & shreddable  (that’s a word, right? )

Cook noodles… 

Cook the noodles until they are all done
Shred chicken…

Shred the chicken up with two forks

Add the noodles…

I scooped the noodles into the slower cooker instead of straining them 

Add water…

I scooped about half a cup of the water from cooking the noodles and poured it in with the chicken and noodles 

Add soups…

Add diced tomatoes & green chilies… 

Pour the whole can of green onions and chilies in, do NOT strain them 


Chop your onions up, I ended up only using about half because I live with people who think less is more when it comes to these things. Scrape them in the slow cooker (I somehow managed to forget the picture here but feel free to use your imagination). 


Cut your 2 lbs of Velveeta in half (or buy the 1 lb). You’ll want to chop it into 2 inch or smaller square to make for easy melting and then dump it into your slow cooker 

Mid-a, mix-a, mix-a…

Mix everything together well, make sure you scoop from the bottom so you don’t just have chicken and noodles cooking against the floor of the slow cooker. 

Now we wait…

Turn the slow cooker to low and cook for 2-3 hours, I actually turned mine to ‘warm’ after an hour because the cheese was already melted. 

Ohmigawsh! So good…

Stir one more time before serving and enjoy!!! 

A little advice…

I personally thought the onion made the meal on this one so unless you have an issue with onions, I’d use the whole onion (unlike what I did earlier in the post). 

Cheesy Chicken Spaghetti 

  • 2 chicken breast 
  •  Ro*tel green chilies &diced tomatoes 
  • 1 can of cream of mushroom 
  • 1 can of cream of chicken 
  • 1 lb spaghetti noodles
  • 1/2 cup water (from cooked spaghetti)
  • 1 onion (I used sweet but original calls for yellow)
  • 1 lb Velveeta 

1. Cook chicken breast in slow cooker until easily shredded (about an hour & a half on high)

2. Cook spaghetti as directed on package.

3. Shred chicken in slow cooker and scoop cooked noodles over the chicken. Dump the soups & Ro*tel over the noodles.

4. Chop onion & cut the Velveeta into cubes. Add both to the slow cooker and mix everything together as well as possible (about 3p seconds should do the trick). 

5. Turn your slow cooker to low and cook for an hour & check. If everything has melted, turn it to warm for the remaining hour and a half – two hours. If the cheese wasn’t melted, you can continue to cook on low. 


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