Slow Cooker Chicken Spaghetti
Creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Get dinner “done” early in the day by making this in your slow cooker.
- 10 oz Rotel Diced Tomatoes and Chiles
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- 1 Onion
- Crushed Red Pepper Flakes
- 1/2 tsp Garlic Salt
- 1 tsp Paprika
- 8 oz Thin Spaghetti
- 4 oz Cream Cheese
- 2 Cups Grated Cheddar
Add the entire can of Rotel into the slow cooker. Add in the chicken, onion, crushed red pepper flakes, garlic salt and paprika. Give a quick stir.
Cover the slow cooker and cook on low for 4 hours. Remove the chicken and place on a cutting board.
Cook the spaghetti according to package directions on the stove. Drain. Add spaghetti into the slow cooker.
While the spaghetti is cooking, shred the chicken. Add the chicken back into the slow cooker. Stir in the cream cheese and cheddar until melted and creamy.
Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.