Slow Cooker Chicken Spaghetti


1 Rotisserie Chicken (Lemon-Pepper)
1 16oz block of Velveeta
1 stick of Philadelphia cream cheese
1/2 stick of butter
2 cans cream of chicken and mushroom soup
1 can mild Rotel
4 oz chicken stock
Champagne’s seasoning
Mediterranean seasoning
16 oz Pasta

Go by your big-box chain store and snag a rotisserie from the deli.  When you get home, fire up your crock-pot on ‘High’, strip every bit of meat off the chicken, and toss into the pot. If you don’t fancy the Lemon-Pepper version, grab any other option except for BBQ.

Cut the block of Velveeta into easy-to-melt chunks, along with the cream cheese, and they go in there, too.

Go ahead and just pitch the butter in there, no need to chunk it up, followed by both cans of soup and the Rotel. Don’t drain the Rotel.

In goes the chicken stock, followed by a good shake of Champagne’s, and about that much Mediterranean spice.

Cover, and let it go for an hour, stirring occasionally, until it’s all nice and creamy.

Cook your choice of pasta according to directions, drain, and stir it into the goodness in the crock-pot.

Voila! Slow Cooker Chicken Spaghetti.


Hyperventilating starts ... now
Well done!

12 thoughts on “Slow Cooker Chicken Spaghetti”

  1. Effing heathen. That is weird “cheese” chicken porridge with noodles.

    Marco Polo is looking at you from the Other Side with contempt.

  2. Would it work with chicharrón instead of chicken? Asking for a friend…

    Ulises from the People’s Republik of Kalipornia

  3. I gained two pounds just reading this recipe. It sounds wonderful…

  4. Since my Lady needs to avoid milk (weirdly, not lactose, but apparently milk protein) that’s gonna be a pass. One of her childhood comfort foods used to be Progresso Lentil Soup with a block of cream cheese melted into it; a close approximation of the creamy lentils her Tia used to make for her.


    All the dairy-less ‘cream cheese’ subs we’ve tried are – to borrow a phrase from P. J. O’Rourke – remarkably un(cream)cheese like even for coal-tar byproducts.

  5. I may try it but using Instapot, without the Velveeta, adding more stock and throwing the noodles (or some other pasta, especially semolina pasta). A whole meal in a single pot.
    Thanks for the recepies.

  6. That recipe takes me back a ways. Showed it to DH, who agreed with me: it could have come out of any cookbook in Alton IL. He adds, it looks delicious.
    So how do we lo-carb it? 😉

  7. Well…I enjoyed this but that’s a low hurdle – the list of things I won’t eat is short. More impressive, my picky eater daughter ate half of it and demands another batch. She even share the recipe with friends. We have a winner.

  8. This needs to go into the Christmas cookbook, yes? Totally good family vittles here.

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