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Crockpot Mexican Chicken Spaghetti Easy Cheesy Rotel Chicken Spaghetti Casserole made in Slow Cooker My Farmhouse Table

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

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Author My Farmhouse Table


  • 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


  1. 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.

  2. Cook on Low for 2-3 hours, or until the cheese is melted and the ingredients combined.

  3. 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.

  4. With the remaining cheesy chicken mixture, add 1/2 lb cooked spaghetti. Stir together in crockpot and serve.