Slow Cooker Amish Cheesy Chicken Spaghetti is the ultimate comfort food 🍽️, perfect for busy days when you need a delicious, easy dinner 😋. With tender chicken 🍗, creamy cheese sauce 🧀, and hearty spaghetti 🍝, this dish is a family favorite that practically makes itself in the slow cooker ⏲️. Just toss in the ingredients, let it cook, and you’ll have a cheesy, flavorful meal ready to serve! 👨🍳✨
Ingredients:
2–3 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) Rotel (diced tomatoes with green chilies), optional for a little kick
1 cup chicken broth
1 tsp garlic powder
1/2 tsp onion powder
Salt & pepper, to taste
8 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
12 oz spaghetti noodles, broken in half
Optional: parsley or crushed crackers for topping
Instructions:
Add to slow cooker:
Place chicken breasts in the slow cooker. Pour in the cream of chicken soup, cream of mushroom soup, Rotel (if using), chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine slightly.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
Shred chicken:
Remove chicken, shred it with two forks, and return it to the slow cooker.
Add cheese & noodles:
Add Velveeta and cheddar cheese. Stir until melted. Then add uncooked spaghetti noodles. Stir to coat the noodles well in the cheesy sauce.
Finish cooking:
Cover and cook on high for another 30–45 minutes, stirring occasionally, until noodles are cooked through.
Serve:
Stir well before serving. Top with chopped parsley or crushed crackers for some extra crunch if you’d like.
Note: You can easily customize this recipe by swapping out the cream of mushroom soup for another flavor, like cream of celery, or by adding extra veggies like bell peppers or onions for added flavor and texture. If you’re not a fan of Velveeta, you can use a combination of shredded cheddar and mozzarella for a creamy and melty result! 😄