Creamy Rotel Chicken Spaghetti for the Slow Cooker

I traditionally think of spaghetti as being in a red sauce, but this creamy chicken sauce with a can of Rotel tomatoes in it was a fantastic alternative. Enjoy!

Creamy Rotel Chicken Spaghetti

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 (10-ounce) cans cream of chicken soup
• 1 (10-ounce) can Rotel (do not drain)
• 8 ounces shredded cheese (cheddar, Colby Jack, or mozzarella)
• ½ cup sour cream
• 1 teaspoon each garlic powder and paprika
• 1 teaspoons salt
• ½ teaspoon Italian seasoning
• Dash of black pepper
• 1 (16-ounce) box spaghetti, cooked and drained

Directions:

1. Add the chicken breasts to the crockpot. Pour in the cream of chicken soup and the undrained Rotel. Sprinkle in the garlic powder, paprika, salt, black pepper, and Italian seasoning. Stir slightly, making sure the chicken is covered by the sauce.
2. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the chicken is cooked through and shreds easily.
3. Remove the chicken from the crockpot, shred it with two forks, then return it to the sauce.
4. Stir in the sour cream and shredded cheese until the cheese is completely melted and the sauce is smooth and creamy.
5. Meanwhile, cook the spaghetti according to the package directions. Drain well.
6. Add the cooked spaghetti to the crockpot and stir until everything is evenly coated in the creamy sauce.
7. Taste and adjust the seasoning if needed, then serve warm and enjoy!

Marsha's Notes:

When I made this, I also had a half block of cream cheese sitting in my fridge, so I added it and have no regrets.

The spaghetti will continue to soak up the sauce as it sits in the crock pot, so I really think you can just add your cooked pasta at the very end and then don't let it cook anymore. My tightened up pretty good, so I added a splash of milk just to make it creamier.