Equipment Needed
- 6-quart or larger slow cooker
- Mixing spoon
- Two forks for shredding chicken
- Measuring cups and spoons
Step-by-Step Instructions
This could not be simpler. Start by placing your raw chicken breasts or thighs in the bottom of your slow cooker. Season them lightly with salt and pepper. In a medium bowl, whisk together the condensed cream of chicken soup, the undrained can of Rotel, the heavy whipping cream, chicken broth, garlic powder, onion powder, and smoked paprika. Pour this mixture directly over the chicken in the slow cooker. Then, scatter the small cubes of cream cheese evenly over the top. Do not stir.
Place the lid on your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. You’ll know it’s time for the next step when the chicken is tender enough to shred easily with two forks. The sauce will look a bit separated at this point—that’s perfectly normal and will come together beautifully. About 30-45 minutes before you plan to eat, carefully remove the chicken to a cutting board or plate and use two forks to shred it into bite-sized pieces.
Now, it’s time to add the spaghetti. Break your dry spaghetti in half (this helps it fit and cook more evenly in the crockpot) and add it directly to the creamy sauce in the slow cooker. Stir the pasta into the sauce, making sure to submerge the strands as much as possible. Add the shredded chicken back into the pot, along with 1 cup of the shredded cheddar cheese. Give everything a really good stir. The mixture will be thick.(See the next page below to continue…)