Crockpot Mexican Chicken Spaghetti
We are kicking off Week #2 of January’s “Double Dinners” theme. When I was working at coming up with recipes for this month, I realized it has been a while since I’ve shared a chicken main course on the blog. Well that drought ends today with this Crockpot Mexican Chicken Spaghetti.
This is a family favorite recipe that we have been making for years.
Mostly because other than cooking the pasta, everything is put together in a crockpot.
Which makes this meal both a “Double Dinner” and a slow cooker favorite.
That is what I consider a Win-Win.
Just combine a few pantry staples into your Crockpot:
Velveeta, cooked chicken, cream of mushroom soup, cream of chicken soup, a can of petite diced tomatoes, can of green chilies, and a small onion.
A little salt and pepper. Turn on Low and cook for a couple hours. Stir in the cooked spaghetti and dinner is ready.
But since this a post on making the meal a “Double Dinner”, let’s talk about how to freeze for round number two!
Once the mixture has cooked for a couple hours, I dish out half of the cheesy chicken goodness into a freezer safe container. Label the top with reheating instructions and stick in the freezer to eat at another time.
Then stir in the cooked pasta to the remaining half that is in the crockpot. Serve with a big green salad on the side and dinner is ready!
Crockpot Mexican Chicken Spaghetti
A quick and simple Crockpot Mexican Chicken Spaghetti recipe that is easy, cheesy, & a family favorite made in the slow cooker for freezer meal ideas
Ingredients
- 1 lb Velveeta, cubed
- 2 cups Chicken, cooked and cubed
- 1 Small Onion, diced
- 1 can (14.5 oz) Petite Diced Tomatoes
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can (4 oz) Mild Green Chilies
- 1/2 cup Water
- Salt and Pepper, to taste
- 1 lb Spaghetti, cooked and drained divided
Instructions
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In the bowl of a slow cooker combine the Velveeta, cooked chicken, diced onion, petite diced tomatoes, cream of chicken soup, cream of mushroom soup, mild green chilies, water, salt, and pepper. Stir to combine.
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Cook on Low for 2-3 hours, or until the cheese is melted and the ingredients combined.
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Spoon half of the cheesy chicken mixture into a freezer safe container.
Cover. Write the following instructions on the lid:
Crockpot Mexican Chicken Spaghetti
__/__/__ (Date)
*Thaw Overnight in the Fridge
*Reheat over low heat in a saucepan on the stove, stirring occasionally. Or reheat in slow cooker on low until heated through.
*Add in 1/2 lb cooked spaghetti, stir until combined.
Place prepared container in the freezer for a meal at a later time.
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With the remaining cheesy chicken mixture, add 1/2 lb cooked spaghetti. Stir together in crockpot and serve.
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