Description
Creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Get dinner “done” early in the day by making this in your slow cooker.
Ingredients
Scale
- 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
- 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
- 1 yellow or white onion, diced
- 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
- 1/2 tsp garlic salt
- 1 tsp paprika
- 8 oz uncooked thin spaghetti (I used whole wheat spaghetti)
- 4 oz cream cheese (half a brick)
- 2 cups grated medium cheddar
Instructions
- Add the entire can of Rotel into the Instant Pot. Add in the chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
- Cover the slow cooker and cook on low for 4 hours. Remove the chicken and place on a cutting board.
- Cook the spaghetti according to package directions on the stove. Drain. Add spaghetti into the slow cooker. While the spaghetti is cooking, shred the chicken. Add the chicken back into the slow cooker. Stir in the cream cheese and cheddar until melted and creamy.
- Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.
Notes
Recipe adapted from Ashley Moyer.
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Pasta
- Method: Slow Cooker