Crock Pot Chicken Spaghetti

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It doesn’t get much better than a meal you can cook in the crockpot and then freeze to eat later!

4 cups chopped or shredded baked chicken breasts
2 cans Rotel
1 lb. velveeta
2 cans cream of chicken soup
1 8 oz pk angel hair or thin pasta
1 can chicken broth (optional)

Prepare pasta using chicken broth if desired
While preparing pasta, cube velveeta
Combine soup, chicken, velveeta cubes, and rotel in crockpot and cook on medium for 20-30 mins.
Gradually stir in cooked pasta.
Cook on low for up to 5 hours.

Directions for freezing and reheating.
Allow to cool before freezing.  Place in air tight containers appropriately sized for your family.
To reheat, add a TBS of water over top before microwaving. Heat on low power for 1-2 minutes, then full power until heated through.

You can also freeze in a casserole dish.  If so, place in fridge to thaw 24 hours before needed. Add a few  TBS water, cover and bake at 350 degrees until soup in the middle bubbles.

Several more freezer recipes listed below!


  1. I have never read such an easy recipe for Chicken Spaghetti. This sounds easy and yummy! Thanks for posting this one.


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