Slow Cooker Chicken Spaghetti with Rotel
This slow cooker chicken spaghetti with Rotel is a set-it-and-forget-it dinner that delivers creamy, cheesy comfort with a spicy kick. You'll toss everything in the pot in the morning and come home to a rich, satisfying meal that tastes like you fussed for hours—perfect for busy weeknights.
Ingredients
- 1/4 cup 60 ml chicken broth or water
- 2 boneless chicken breasts
- 1/2 cup 80 g diced yellow onion
- Salt and pepper to taste
- 10 oz 283 g can Rotel diced tomatoes with green chilies
- 2 cans 10.75 oz / 305 g each cream of chicken soup
- 2 cups 230 g Mexican blend cheese, divided
- 12 oz 340 g spaghetti, cooked and drained
Instructions
- Pour chicken broth into the slow cooker.
- Add chicken breasts and diced onion; season with salt and pepper.
- Pour Rotel tomatoes over the chicken.
- Add cream of chicken soup and stir gently to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until chicken is tender.
- Remove chicken, shred with forks, and return to the slow cooker.
- Stir in 1 cup of cheese until melted.
- Add cooked spaghetti and mix until coated.
- Top with remaining cheese, cover, and cook on HIGH for 15 minutes until melted.
Notes
- Choose Rotel heat level to taste; original is spicier, mild is gentler.
- Cook pasta al dente—it softens during the final melt.
- Use fresh onion, not powder, for texture and sweetness.
- Melt cheese on HIGH for even melting without clumps.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.