Slow Cooker Chicken Taco Spaghetti Recipe
This Slow Cooker Chicken Taco Spaghetti is a creamy, cheesy, and flavorful one-pot meal perfect for busy weeknights. Combining tender shredded chicken, a zesty taco seasoning blend, and melted cheese mixed into perfectly cooked spaghetti, this dish offers a comforting twist on traditional tacos with the convenience of slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Main Ingredients
- 21 oz. cream of chicken soup (two 10.5 oz. cans)
- 10 oz. Rotel diced tomatoes with green chilies (undrained)
- 4 oz. can diced green chilies (undrained)
- 14.75 oz. can fire-roasted corn (drained)
- 4 oz. cream cheese (cubed)
- 16 oz. Velveeta cheese (cubed)
- 1 oz. packet taco seasoning
- 2 lbs. boneless, skinless chicken breasts
- 16 oz. spaghetti
Toppings
- 1 cup shredded sharp cheddar or Mexican blend cheese
- Crushed tortilla chips
- Chopped fresh cilantro
- Sour cream
- Sliced black olives
- Sliced jalapeños
Instructions
- Prepare the cheese mixture: Add the cream of chicken soup, undrained Rotel tomatoes, undrained green chilies, drained fire-roasted corn, cubed cream cheese, cubed Velveeta cheese, and taco seasoning into a 6-quart or larger slow cooker. Stir the ingredients well until they are thoroughly blended.
- Add the chicken: Place the boneless skinless chicken breasts into the cheese mixture, pressing them down so they are mostly covered by the liquid and cheese sauce for even cooking.
- Cook the chicken: Cover the slow cooker with the lid and cook on low heat for 5 to 6 hours until the chicken is tender and fully cooked through.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker to mix evenly with the cheesy sauce.
- Cook the spaghetti: Bring a large pot of water to a rolling boil on the stovetop. Cook the spaghetti according to the package directions until al dente, usually about 8-10 minutes, then drain completely.
- Combine spaghetti and sauce: Add the drained spaghetti directly into the slow cooker. Toss thoroughly until the pasta is completely coated with the cheesy taco sauce.
- Add shredded cheese: Evenly sprinkle the shredded sharp cheddar or Mexican blend cheese over the top of the spaghetti mixture in the slow cooker.
- Melt the cheese topping: Cover with the lid again and heat on low for an additional 10 to 15 minutes until the cheese on top is fully melted and gooey.
- Serve: Serve the cheesy chicken taco spaghetti warm, garnished with your choice of crushed tortilla chips, chopped fresh cilantro, sour cream, sliced black olives, and sliced jalapeños. Enjoy this hearty, comforting dish!
Notes
- You can substitute Velveeta cheese with other melty cheeses like Monterey Jack or mozzarella if preferred.
- For a spicier kick, add extra jalapeño slices or a dash of hot sauce when serving.
- The slow cooker size should be at least 6-quart to ensure all ingredients fit comfortably and cook evenly.
- Leftovers can be refrigerated and reheated, though the pasta will absorb more sauce over time, so you may need to add a splash of milk or chicken broth upon reheating.
- To make this meal gluten-free, substitute the spaghetti for gluten-free pasta.