Chicken Spaghetti

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Chicken Chili

Chicken Chili - A tasty recipe for the slow cooker.

Cook Time 6 hrs
Temp Low

This has been a favorite of mine since childhood, and is one of my go-to recipes when I
am feeding guests! Comfort food at its best! Serve with garlic bread and a salad and you
are set!

Ingredients

  • 1 1/2 to 2 pounds boneless skinless chicken, cubed
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 pounds 2% Velveeta, cubed
  • 1 1/2 cups light sour cream
  • 1 can cream of chicken
  • 1 can cream of celery
  • 1 (7-ounce) can diced green chilies (optional)
  • 1/2 cup milk
  • 1-2 cloves garlic, chopped
  • salt and pepper to taste
  • noodles of your choice

Directions

  1. Step One

    Combine all ingredients (except noodles) in a bowl.

  2. Step Two

    Put into gallon freezer bag and freeze.

  3. Step Three

    Remove from freezer and crock for 6-8 hours on LOW.

  4. Step Four

    Cook noodles then add into cheesy chicken mix.This might look a little runny after cooking, but when it cools it will thicken. You could also add in an extra can of cream of
    soup if you desire.

Crockin' Reviews Add Review
  1. Emily

    We cooked this for 6 hours on low and then left the crock pot on “keep warm”. The bottom became all burnt and the Velveeta ended up curdling (little bits everywhere). I don’t think our crock pot runs hot. We did not freeze the ingredients before hand, so maybe that was the problem. Next time, we’ll cook for less time and probably hold out on putting in the cheese and sour cream until after cooking.

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  2. Sher

    We loved this…I used 1/2 chicken breasts & 1/2 chicken thighs. I didn’t do step 3 and freeze, I just cooked the noodles and put them in with the sauce. It does make a large amount and I just put leftovers in freezer containers, pasta and all. It is a great comfort food recipe. I’ll try the green chilies next time and maybe the cracker topping too!

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  3. Cindy

    It’s also good topped with ritz crackers that have been sautéed in butter

  4. Amber

    Made this tonight for my family. I used reduced fat velveeta, light sour cream, 1% milk, and heart healthy cream of soups. I accidentally grabbed cream of mushroom instead of cream of celery. I put in 2 lbs of multigrain pasta and it was plenty of sauce. I did use the green chilies. It made a ton and was yummy! Thank you for the recipe!

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  5. Crockin Girls

    Crockin Girls

    Sure it can Christy!

  6. Christy

    I’m cooking for 2 people with leftovers for one day so I’m having to cut down the amount of ingridients needed but my question is ” Can the cream of chicken and cream of celery be frozen for another day?’.

    Thanks!!

  7. Crockin Girls

    Crockin Girls

    It is for our family. It makes a lot.

  8. Crockin Girls

    Crockin Girls

    The only thing I can figure is that you slow cooker may cook really hot. Try coming off the cook time.

  9. Taryn R.

    Is this a double recipe as the video indicates?

  10. Elizabeth

    I made this dish just like it called for. It looked curdled and tasted blahhhh. What did I do wrong?

  11. Doreen

    Doreen

    My whole family loved this dish and boy did it go a long way! Had it for dinner for 2 nights and hubby took to work for lunch for 2 days. My 3 year old son loved it so much. Thank you for this quick and easy recipe. Big Time Keeper!

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  12. Jonai

    Made this for a crowd and it was very good. I had a ton of sauce left so I cut up some potatoes and made cheesy potatoes and cheesy shells out of it and put it in the freezer for another day. :)

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  13. Natalie

    This was another great recipe! The family loved it. I used whole wheat rigatoni pasta and it was very good. Thanks again!

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  14. sarah

    This taste pretty good. My family really liked it. I’m not sure what happened but I had a TON of sauce to noodle ratio. I love sauce. Nothing worse than dry spaghetti. I dont have a huge family size crock pot. Maybe 3-4 quarts and every recipe I make on here is almost spilling out. The sauce was full to the very top. I was afraid it would be a little dry b/c I used more chicken then recipe called for but after cooking a 14 oz box of spaghetti noodles, I realized there was more sauce than I knew what to do w/. I filled up 2 9×13 dishes w/ sauce. I only had enough enough noodles to put use one of she dishes full of sauce and even then the noodles are swimming in sauce. (Using 1/2 the sauce, I have way more sauce then the picture shown w/ the recipe.) It seems you could use 2 maybe 3 pounds of pasta and still go heavy on the sauce. I double checked everything and I used a 2 lb box of Velveeta. All my measurements were correct but there is just a plethora of sauce. I am freezing half of it and will use it again when I buy more noodles. The taste is great (I added olives) but the noodle to sauce ratio seems off. Nonetheless, thanks for sharing the recipe.

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  15. Crockin Girls

    Crockin Girls

    Linda, we use the canned soups because we are usually on the go and need something quick. You can make your own cream soups. This way you can control the fat and salt content. http://crockingirls.com/recipes/homemade-cream-of-chicken-soup/

  16. Crockin Girls

    Crockin Girls

    You can use regular cheddar cheese. Mix it with heated cream…a 2:1 ratio (cheese to cream)

  17. Carol

    I made this for my family last night and it was divine!! I used grated cheddar cheese instead of Velveeta, Greek yogurt instead of sour cream and a dash of cayenne. My husband raved about it and he’s not big on cheesy dishes. This will be made so and often in our house! Thank you!!

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  18. Linda

    Why all the CANNED soups, how about more recipes without cans.

  19. Beth

    is there something other than velveeta you can use?

  20. Crockin Girls

    Crockin Girls

    Jennifer,
    You put the chicken in raw. If you want to used cooked chicken, just cut down the cook time. Also, this does not need to be frozen before you cook it. This is just an option if you want to get things ready ahead of time for a quick fix meal.

  21. jennifer

    Do you cook the chicken before putting it in?

  22. Crockin Girls

    Crockin Girls

    Dorothy, this was a freezer meal that we put together but you don’t have to freeze it…just skip Step Two. We used 12-16oz of noodles, if I remember correctly. It will serve quite a bit. Maybe 8-10 servings depending on the serving size. I hope this helps!

  23. DOROTHY

    DO YOU HAVE TO FREEZE FIRST OR CAN YOU JUST PUT ALL INGREDIENTS IN THE SLOW COOKER AND COOK?

  24. DOROTHY

    YES ALSO HOW MUCH SPAGHETTI DO I USE?

  25. DOROTHY

    HOW MANY PEOPLE DOES THIS SERVE I WANT TO FEED 12 FOR MY BUNCO??

  26. T

    This is my first crockin meal from the website and it turned out perfect! My family loved it. I modified the recipe by cutting down on the amount of ingredients (i.e 1/4 bell pepper instead of a whole pepper). Took 4 hours; let simmer on a hotplate for 1 hr or so before eating. Served w/ garlic bread..all good!

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  27. Susan

    I don’t have velveta, would a can of cheddar cheese soup work????? I have been eating from your recipes for a couple weeks now, everything is so wonderful. Thanks for all you do.

  28. Cathy

    how much noodles do you add? 8 oz box? l6 oz box? to make it thick enough?

  29. Robyn

    When you say a “can” of soup in your recipes — Are you talking about the normal size cans or the larger ones?

  30. Crockin Girls

    Crockin Girls

    About 5-6 hours, Marilyn.

  31. Rachel

    I loved this recipe!! I used rice instead of spaghetti, I somehow forgot to get it at the store. My son HATES rice,however he ate 3 helpings of this and wanted to take leftovers for lunch at school. Thermos kept it warm and he was happy! THANKS LADIES.

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  32. Marilyn

    Marilyn

    What would the time be if this meal was not frozen?

    Thanks looks delish!

  33. Kari

    Hey girls! Cooked or raw chicken breast? I LOVE your recipes! Just made the turkey chili for the first time tonight and everyone loved it! My husband said it was the best chili that I have made yet. The house smelled so good too. Thank you!

  34. Kristen S.

    How long would it need to cook if it was frozen? I just want to throw it in the crock pot today!

  35. Vicki J.

    Hi Crockin’ Girls, This looks so good can’t wait to try this. Here’s a thought what if you put a slow cooker liner in the slow cooker filled it with the ingredients then lifted bag and all and put in a freezer bag to freeze. Then when you take it out of freezer to cook just put liner in slow cooker. Easy to fill bag and easy clean up. Do you think this would work?

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