Slow Cooker Amish Cheesy Chicken Spaghetti

There’s nothing quite like a hearty, cheesy casserole to bring comfort to the dinner table, and this Slow Cooker Amish Cheesy Chicken Spaghetti is just that kind of dish. Inspired by simple Amish cooking, it’s made with wholesome ingredients and plenty of creamy, cheesy goodness. The slow cooker does all the work, tenderizing the chicken and blending the flavors into a rich, comforting meal that’s perfect for busy weeknights or cozy family gatherings. With tender pasta, juicy chicken, and a creamy cheese sauce, this recipe is sure to become a family favorite you’ll make again and again.

SAVE THIS!

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel tomatoes with green chilies (mild or spicy)
• 1 cup chicken broth
• 1 small onion, finely diced
• 1 green bell pepper, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 8 oz spaghetti (uncooked, broken in half)
• 3 cups shredded cheddar cheese (divided)
• 4 oz Velveeta or processed cheese, cubed (optional, for extra creaminess)

Instructions:

1. Prep the Chicken Base
   
   • Place chicken breasts in the bottom of your slow cooker.
   • Add cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, onion, bell pepper, garlic powder, onion powder, paprika, salt, and pepper.
   • Stir lightly to coat the chicken.
3. Cook the Chicken
   
   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
5. Shred the Chicken
   
   • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well.
7. Add Pasta & Cheese
   
   • About 30 minutes before serving, stir in the broken spaghetti (uncooked) and 2 cups of shredded cheddar (and Velveeta if using).
   • Cover again and cook until pasta is tender, stirring once or twice to prevent sticking. (If it seems too thick, add a splash of chicken broth.)
9. Finish & Serve
   
   • Sprinkle remaining 1 cup cheddar cheese over the top, cover for 5 minutes until melted.
   • Serve hot with a sprinkle of fresh parsley or paprika on top.

Storage:

• Refrigerator: Store leftovers in an airtight container up to 3 days. Reheat gently on the stove or microwave with a splash of broth or milk.
• Freezer: Freeze portions in freezer-safe containers up to 2 months. Thaw overnight in the fridge, then reheat slowly, adding extra liquid if needed.