Slow Cooker Amish Cheesy Chicken Spaghetti

This is a beloved comfort food casserole that’s perfect for the slow cooker. It’s creamy, cheesy, and incredibly easy to make.

Here is a detailed recipe for Slow Cooker Amish Cheesy Chicken Spaghetti.

Table of Contents

This recipe yields a rich, hearty, and family-friendly casserole. The slow cooker does most of the work, making it perfect for a busy day.

1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can Rotel diced tomatoes & green chilies, undrained (use mild for less heat)
1 small white or yellow onion, finely diced

1. Prepare the Chicken:

Season the chicken breasts lightly with salt, pepper, and paprika. Place them in the bottom of a 6-quart or larger slow cooker.

2. Combine the Sauces:

In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, undrained Rotel, diced onion, bell pepper (if using), garlic powder, onion powder, and chicken broth.

3. Assemble in the Slow Cooker:

Pour about two-thirds of the sauce mixture over the chicken in the slow cooker. Reserve the remaining sauce.

Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.

4. Shred the Chicken:

Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces.

5. Cook the Pasta:

While the chicken is out, bring a large pot of salted water to a boil. Cook the broken spaghetti according to package directions until al dente (firm to the bite). Drain well.

6. Combine Everything:

Return the shredded chicken to the slow cooker. Add the drained spaghetti, the reserved sauce mixture, 1 ½ cups of the shredded cheddar cheese, and all of the cubed Velveeta. Stir everything together until well combined.

7. Final Cook:

Cover and cook on HIGH for another 30-45 minutes, or until the cheese is fully melted and the dish is heated through. Give it a good stir about halfway through.

8. Serve:

Once the cheese is bubbly, sprinkle the remaining ½ cup of cheddar cheese over the top. Let it sit for 5 minutes to melt.
Garnish with fresh chopped parsley before serving.

Don’t Skip Breaking the Spaghetti: Breaking the spaghetti into shorter pieces makes it much easier to mix and serve from the slow cooker.

Avoid Mushy Pasta: Cooking the pasta separately right before the final step is crucial. Adding uncooked pasta directly to the slow cooker for the entire time will result in a mushy, overcooked texture.
Creamier Texture: For an even richer, creamier sauce, stir in ½ cup of sour cream or a 4 oz block of cream cheese (cubed) during the last 30 minutes of cooking.
Customize It:
- Protein: Use leftover cooked turkey or a rotisserie chicken. If using pre-cooked chicken, add it with the pasta in step 6 and reduce the final cook time to just 20-30 minutes (until hot).
- Vegetables: Add a cup of frozen peas or corn along with the pasta for extra color and nutrition.
- Topping: For a crispy top, transfer the mixture to a baking dish after combining, sprinkle with cheese, and broil for 2-3 minutes.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered dish in the oven. This dish also freezes well for up to 3 months.

Enjoy your delicious, hassle-free meal