Crockpot Cheesy Chicken Spaghetti




The ingredients


First, I mix together the soups, rotel, and canned chicken. My recipe calls for canned chicken, but feel free to use fresh cooked chicken breasts if that is what you prefer.


Don’t forget to cook your pasta. We did not use spaghetti, because this was all I had.



Jon is very talented with a knife, however I am not. This is why Jon bought me this chopper from Pampered Chef. It’s so easy to chop things now!


I chop my Velveeta in small squares so it melts better.


The last thing you want to add in are the cook noodles.


I put this in the fridge overnight, to cook to next day while I was at work.


  • Serves 8 (1 cup each);
  • 7 pointsplus+
  • 6 Smartpoints
Ingredients :
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti


Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving

Nutritional Info : 
  • 7 pointsplus+
  • 6 Smartpoints

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