Sunday, January 8, 2012

Crockpot Cheesy Chicken Spaghetti

This is soo yummy!!
Crockpot Cheesy 
Chicken Spaghetti  
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Cheese
12.5 oz can chicken breast, drained & flaked
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
1/2 cup water
1 small onion, diced
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Sooo okay. I for starters will not be using canned chicken again. You couldn't really taste the chicken so I'll use chicken breasts cut into chunks. Since J-Bird thought it was too hot. I'll use just tomatoes instead of the tomatoes with chilies. We'll see how that tastes :) Oh and maybe some more cheese.. I love cheese :)


  1. Can you tell me about the mush factor?
    I am just a wee bit concerned about putting cooked pasta in the crock pot for that long....

    1. It wasn't mushy at all.. I was concerned as well but it was fine..

  2. Did you cook the spaghetti before adding it? Just checking. I know it says "dry spaghetti, cooked"--just wanted to make sure.