Easy Chicken Spaghetti – on the Stovetop or CrockPot!

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This Easy Chicken Spaghetti can be prepared on the stovetop or in the slow cooker while you’re off at swimming lessons or soccer practice! Quick, creamy and incredibly delicious, this is one spaghetti dish that your whole family will love.

This Easy Chicken Spaghetti can be prepared on the stovetop or in the slow cooker while you're off at swimming lessons or soccer practice! Quick, creamy and incredibly delicious, this is one spaghetti dish that your whole family will love.

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This Easy Chicken Spaghetti is the perfect meal for any busy weeknight.

It can be quickly prepared on the stovetop but I love to make it ahead of time and put it in the slow cooker.  When I’m not worried about getting dinner on the table (while trying to coordinate homework help and swimming lessons) the whole evening just seems to run more smoothly.   Not to mention if we’re off at swimming lessons or practice, the kids always seem to come home starving so having dinner ready the second we walk through the door keeps everyone happy!

This Easy Chicken Spaghetti can be prepared on the stovetop or in the slow cooker while you're off at swimming lessons or soccer practice! Quick, creamy and incredibly delicious, this is one spaghetti dish that your whole family will love.

This recipe uses ingredients you likely have on hand already and even my pickiest child was asking for seconds (and thirds).  When everyone in the family agrees on a recipe, it’s definitely a win in my books!

If you’ve never had chicken spaghetti with Velveeta before, you’ll have to try it!  It’s so rich and creamy.  I use diced canned tomatoes in this recipe but Rotel is great as well to give it a little kick.  If you don’t have either, a generous serving of salsa is a great addition too! In fact, you can toss any veggies you like into this (canned or frozen corn and mushrooms are our favorites).  We serve this with a big green salad or sliced tomatoes.

If you’re lucky enough to have leftovers, this meal reheats perfectly.

Print
3.94 from 15 votes
Servings: 6 servings
Easy Chicken Spaghetti - on the stove top or CrockPot!
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
 
Author: JB
Course: Main Course
Cuisine: American
Keyword: Easy Chicken Spaghetti

Chicken Spaghetti is quick and easy to make! It can be prepared on the stovetop or in the slow cooker, either way my whole family loves it!

Ingredients
  • 16 ounces spaghetti cooked and drained
  • 1 pound velveeta cheese cubed
  • 2 cups chicken cooked and diced
  • 10 ounce can cream of mushroom soup
  • 10 ounce can cream of chicken soup
  • 1 can petite diced tomatoes or rotel drained
  • 1/2 cup milk
Instructions
For the Stove Top:
  1. In a large pot melt velveeta and milk over medium heat.

  2. Once Velveeta is almost melted, add both cans of soup and the can of tomatoes (drained).
  3. Stir until all ingredients are mixed well.
  4. Add spaghetti & chicken and serve!

For the Crock Pot:
  1. Mix all ingredients and place into greased slow cooker.
  2. Stir every 30 minutes or so.
  3. Cook on low 2 hours or until all the velveeta is melted.
  4. Enjoy!
Nutrition Information
Calories: 625, Fat: 19g, Saturated Fat: 9g, Cholesterol: 68mg, Sodium: 1912mg, Potassium: 739mg, Carbohydrates: 75g, Fiber: 3g, Sugar: 11g, Protein: 36g, Vitamin A: 19.9%, Vitamin C: 8.5%, Calcium: 50.7%, Iron: 16.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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JB

27 comments on “Easy Chicken Spaghetti – on the Stovetop or CrockPot!”

  1. When coming it in a crockpot, are you boiling the noodles beforehand?

  2. This sounded good, and I happen to have had everything on hand. It definitely did not go over like I thought it would. Out of my 4 kids only the 3 year old would eat it. My husband and I thought it was just eh ok. If I do make it again it will definitely be with less velveta.


  3. Yummy. I love cheese and this was a little too cheesy though. I would probably use 1/2 or 3/4 the amount of the sauce next time!

  4. I have been cooking this for many years…it’s so yummy. I use Rotel instead of diced tomatoes.

  5. I love this recipe! Thank you so much for sharing!

  6. Just made this for the first time for a college class pot luck dinner and everyone loved it! So easy and yummy!

  7. What’s the serving size for this meal?

  8. Jk answered my own Question

  9. Do you cook the spaghetti noodles before adding them in the mix or put them in uncooked?


  10. This was really good and filling. I served some garlic bread alongside it. I did add a full cup of milk, but other than that I followed the recipe exactly.
    Thank you for a delicious dinner!

  11. I made this and thought it was way too thick. If I make it again I would use less Velveeta or more milk

  12. 2 hours on low was no were near long enough. After an hour and watching nothing melt, I popped it up to high and cooked for another two hours.

  13. AMAZING!! Made it today for lunch. So quick and easy!

  14. How much sodium?
    My brother in-law has kidny failure and can’t have a lot of salt

  15. Delicious! Kids and hubby loved it.

  16. Made this today and just had my first bowl. It’s good, and I’ll make it again, but unless you are a big fan of velveeta, I suggest a different cheese. I like velveeta a bit, but this was too much. Next time I’ll be using cheddar.

  17. This is so yummy. I have been looking for a easy chicken spaghetti recipe and this is beyond easy and SUPER delicious. Thank you for this fantastic recipe!

  18. I always add sauteed onion and bell pepper to my chicken spaghetti, those are the key ingredients to give it that authentic “1970’s church lady” taste. I know because that’s when I started making it- in the 70’s for church dinners!

  19. Made this a couple days ago and realized I didn’t have as much velveeta as I should, subbed with a block of 8 oz Sharp Cheddar…boy was it delicous and heavy and cheesy..I think next time I will leave out the velveeta and just do the sharp cheddar block…yum!

  20. Made this the other night and didn’t go over as well as expected. Husband said it reminded him of tuna casserole, my son (who eats EVERYTHING) said it was “eh” and my daughter just looked at it and said she wasn’t going to eat it. I on the other hand really enjoyed it. Made it with a rotisserie chicken which made making the meal super simple. The only thing I think I would change is use not as much of the Velveeta…other than that I like it and will try it again. Thanks for a great recipe!!

  21. I have been making this for years without the Velveeta. Instead of Velveeta, I use finely shredded Mexican Blend that I buy in a bag from my supermarket. (HEB, if you’re in TX) I just throw in a big handful and stir well. You can use any cream soup you like.

    I put the whole thing in a 9×13 Pyrex and pop it in the oven until bubbly. More cheese on top, if you like.

    Basically this is a no-fail recipe. Use any cheese and any amount you want. Use any cream soup you like. If you don’t like Ro-Tel or green chiles, use regular diced tomatoes.

  22. I’m just wondering if there’s a substitute for the cream of mushroom or if you can just skip putting it in, My family members are allergic to mushrooms!

  23. I so love this too. I found the recipe off of weight watchers back ten years ago or so now. I just recreated it w/the same exact recipe you had & everyone fell in love. I used to have to make so much that I could share it w/the office on that day. I made it so much because it was THAT good, that finally my kids were like MOM I CAN’T EVER EAT THIS AGAIN! lol. Boohoo. So I’ve never made it again. But my old coworkers took the recipe and now they eat it all the time still. I call it Chicken Jacquelini after a friend that first tasted my recipe & fell in love.

  24. Is there a possible Velveeta substitute? I’m not a huge fan of Velveeta is why I ask…and if there is, what quantity?
    Thanks, look delicious! 🙂

  25. This looks so good..yummy

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