I made the most delicious and easy creamy chicken spaghetti in the crockpot! Here’s what I used:
↪️1 rotisserie chicken, shredded
↪️1 large 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, cubed
↪️1 can of mild Rotel (do not drain)
↪️1/2 cup chicken broth
↪️1/2 stick of butter
↪️3 green onions, chopped
👉Instructions:
✅️Toss everything into the crockpot and cook on high for 2 hours, stirring occasionally.
✅️While that’s cooking, boil your spaghetti noodles on the stove. Once the sauce is smooth and creamy, add the cooked noodles and stir everything together. Then season with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning to taste.
👉Tips for extra success:
▶️1. Use thin spaghetti or angel hair pasta so the sauce clings better and the dish stays creamy.
▶️2. Spray your crockpot with non-stick spray beforehand to make cleanup easier.
▶️3. Add a little pasta water to loosen the sauce if it gets too thick after adding the noodles.
▶️4. Top with shredded cheddar or mozzarella before serving if you want a cheesy finish.
🔹️It’s rich, comforting, and perfect for a crowd or leftovers!
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