Crockpot Chicken Spaghetti with Velveeta
What makes this version so special is the creamy Velveeta sauce. It melts beautifully into the spaghetti, creating a luscious, velvety coating that clings to every bite.
Equipment
- Crockpot (Slow Cooker)
- Large pot
- Cutting Board & Knife
- Measuring Cups & Spoons
- Mixing spoon or spatula
Ingredients
For the Pasta
- 12 oz spaghetti noodles
- 1 tsp salt for boiling water
For the Chicken
- 2 lbs boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
For the Sauce
- 16 oz Velveeta cubed
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup diced green bell pepper optional
- ½ cup diced red bell pepper optional
- ½ cup chopped onions optional
Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides with garlic powder, onion powder, black pepper, and paprika.
- Pro Tip: Lightly searing the chicken in a skillet for 2–3 minutes per side before adding it to the crockpot gives extra flavor, but it’s totally optional.
Step 2: Chop the Veggies
- Dice the green and red bell peppers and chop the onions.
- Set aside until ready to layer in the crockpot.
Step 3: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti noodles and cook until just al dente (they’ll cook more in the crockpot).
- Drain and rinse under cold water to prevent sticking.
- Pro Tip: Don’t overcook the pasta here—it will continue cooking in the crockpot with the sauce.
Step 4: Layer the Crockpot
- Pour the chicken broth, cream of mushroom soup, and cream of chicken soup into the bottom of the crockpot. Stir until smooth.
- Add the cubed Velveeta and half of the shredded cheddar cheese. Mix gently.
- Place the seasoned chicken on top, then layer the chopped veggies around it.
Step 5: Cook Low and Slow
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender.
- Pro Tip: Avoid opening the lid frequently—every peek can add extra cooking time.
Step 6: Shred the Chicken
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir gently to combine with the cheesy sauce.
Step 7: Add the Pasta
- Fold the cooked spaghetti noodles into the crockpot, making sure every strand is coated in the cheesy sauce.
- Sprinkle the remaining shredded cheddar on top, cover, and let it melt for 5–10 minutes.
Step 8: Serve and Enjoy
- Scoop generous portions onto plates or into bowls.
- Garnish with extra cheese or fresh parsley if desired.
- Serve immediately while warm and gooey!
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 520
- Protein: 32g
- Carbohydrates: 45g
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 980mg
- Fiber: 2g
- Sugar: 6g