Ingredients
Scale
- 1 lb (450 g) chicken breasts or tenders 🍗
- 1 (10 oz / 283 g) can Rotel diced tomatoes & green chilies, undrained 🍅🌶️
- 2 (10.5 oz / 298 g) cans cream of chicken soup 🥫
- 1/2 yellow onion, diced 🧅
- 3 garlic cloves, minced 🧄
- 2 tsp Italian seasoning 🌿
- 1 tsp onion powder 🧂
- 1 tsp garlic powder 🧂
- 1/2 tsp kosher salt 🧂
- 1/2 tsp black pepper, freshly ground 🌶️
- 2 cups (about 200 g) shredded Colby Jack or cheddar cheese 🧀
- 4 oz (115 g) cream cheese, room temperature and cubed 🧀
- 1 lb (450 g) spaghetti 🍝
- 1 tbsp chopped parsley, for garnish 🌱
- Nonstick cooking spray or 1 tsp oil for greasing 🧴
Instructions
- Spray the slow cooker lightly with nonstick cooking spray or rub a little oil over the insert.
- Add the chicken, undrained Rotel, both cans of cream of chicken soup, diced onion, minced garlic, Italian seasoning, onion powder, garlic powder, salt and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4–5 hours (recommended) or on HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) internally.
- Carefully remove the chicken to a cutting board or bowl. Add the cubed cream cheese and 1 cup of the shredded cheese to the slow cooker and stir until the cream cheese begins to soften and the mixture becomes creamy.
- Shred the chicken with two forks or use a hand mixer on low (outside the slow cooker or carefully inside if your insert allows). Return the shredded chicken to the sauce and stir to combine. Replace the lid and keep on LOW to stay warm.
- Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Stir the drained spaghetti into the slow cooker, tossing to coat evenly in the cheesy tomato sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Taste and adjust seasoning as needed. Serve hot, topped with the remaining shredded cheese and chopped parsley for garnish.
- Optional: For a little extra heat, add a pinch of crushed red pepper or serve with hot sauce at the table.