Thursday, March 31, 2011

Recipe Review: Crockpot Cheesy Chicken Spaghetti

I've been looking forward to doing a recipe review on Crockpot Cheesy Chicken Spaghetti for a long time. Every time I made this recipe I forgot to take pictures for my blog. However, you all are in luck, because I finally remembered!!

This is one of my very favorite dinners! I found this recipe at Half My Size. I had never eaten Chicken Spaghetti until we moved to Texas. It is one of the many things I have fallen in love with since moving to the South.

The ingredients

First, I mix together the soups, rotel, and canned chicken. My recipe calls for canned chicken, but feel free to use fresh cooked chicken breasts if that is what you prefer.

Don't forget to cook your pasta. We did not use spaghetti, because this was all I had.

Jon is very talented with a knife, however I am not. This is why Jon bought me this chopper from Pampered Chef. It's so easy to chop things now!

I chop my Velveeta in small squares so it melts better.

The last thing you want to add in are the cook noodles.

I put this in the fridge overnight, to cook to next day while I was at work.

This really is one of my favorite dinners!

. . . . . . . . . .
Crockpot Cheesy Chicken Spaghetti
Source: Half My Size

Ingredients
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti

Instructions
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

Serves 8 (1 cup each); 7 pointsplus+

57 comments:

Melissa said...

this looks great! Im going to make it soon.
Melissa

Living a Changed Life said...

Thanks! I hope you enjoy it!

No Ordinary Me said...

Yummy. Thanks for sharing. I will for sure keep this in mind to try.

I also love the Pampered Chef Chopper.

Marlene said...

Yum-O! This looks yummy! I've added it to my inspiration file!

Stacy said...

How many points is this? That other website only had nutrition info for the old way. It looks yummmmy.

Losing Brownies said...

Yum!! I love anything with cheese!

Living a Changed Life said...

Here are the points+: Serves 12 (1 cup each); POINTS 5+

Lori Lynn said...

That looks really good. Thanks for sharing!

Meagan Joye said...

I saw this recipe on one of your previous blogs and I am planning on making it next week! It looks so delicious! I'm excited :)

Kimberlynn said...

My mouth is watering just looking at this. Thanks for sharing it with us. I've been in search of new recipes. This one's going on the "to try" list.

Be blessed!!!

RY_124 said...

Looks great! thanks for sharing!!

Amy said...

Oh my goodness! This looks delicious! I must make it asap!
Thanks for the recipe!

cmk said...

Would using real cheese work instead ofthe manufactured product that's made of vegetable oil, modified milk solids, flavorings, stabilizers, seaweed extracts and other chemical
products?

Living a Changed Life said...

cmk - You could try this with real cheese, but I am not sure that it would melt the same.

Anonymous said...

It docent say for how long and what temp to use on crock pot?????????

Living a Changed Life said...

Anonymous - Cook on LOW for 2-3 hours.

Anonymous said...

I am a pampered chef rep and the chopper is my favorite tool. Love the recipe. Totally gonna try it. Thanks.

Anonymous said...

What size Velveeta did you use?

Rachel said...

How long do you cook it in crock pot for once you put noodles in with it?

Jennifer @ Living a Changed Life said...

Anonymous - I use one pound of Kraft Velveeta Light Reduced-Fat.

Rachel - I cook this on low for 2-3 hours after adding the noodles.

Lisa L said...

Do you think that by cooking it longer you could use raw chicken and/or uncooked noodles?

Jennifer @ Living a Changed Life said...

Lisa - You could try it, but I don't think it would work. If you want to use real chicken, I would cook it and cut it up or shredded it before adding it to the crock pot. If you try it let me know how it turns out.

DeeAnn said...

In the actual recipe, it seems that you put the pasta in the crockpot uncooked? Has anyone tried it both ways, cooked and uncooked?

Jennifer @ Living a Changed Life said...

DeeAnn - I'm not sure where you read about uncooked pasta, because I've always cooked my pasta before adding it to the crock pot. If you try this with uncooked pasta, please let me know how it turns out!

Hillary said...

You don't have the ingredients listed and it's hard to tell in the pic. What exactly do you use?

Jennifer @ Living a Changed Life said...

Hillary - Here is the recipe.

Crockpot Cheesy Chicken Spaghetti
Source: Half My Size

Ingredients
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti

Instructions
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

Serves 12 (1 cup each); 5 pointsplus+

Anonymous said...

I made this last night and it was delicious! Thanks for the great recipe!

Anonymous said...

Looks a lot like chicken etti.

Anonymous said...

did you cook the pasta fully or just partially? If fully, did cooking it the 2-3 hrs in crockpot make them mushy?

Jennifer @ Living a Changed Life said...

Anonymous - I cook the pasta fully and put them in the crock pot for 2-3 hours. They do not come out mushy.

~Jennifer said...

I made this for dinner and it was so easy and really tasty. I made a few adjustments. I used fresh, grilled chicken, red pepper instead of green (just cuz it's what I had on hand), and omitted the mushrooms. I also used spiral noodles since they hold cheese sauce so well. Had to use quite a bit more water as well and left it in my crockpot just at the 2 hour mark. Any more and my cheese would have burned since my dern crockpot runs too hot. This makes a ton of food so we ate on it for 3 days. Will definitely make this again. Thanks for the recipe!

Healthy Recipes said...

This looks tasty. I love slow cooker recipes. It is an easy way to make delicious recipes. I am always preparing low calorie recipes in the slower cooker.

Anonymous said...

If I want to cut this recipe in half, would I use the same amount of water? Would I still use 2 cans of soup or could I just use 1?

Jennifer @ Living a Changed Life said...

Anonymous - If you want to cut this in half, I would use one can of soup and half the amount of water.

LainELyn said...

I have this in my crock pot right now! Yum!

amy obrien said...

Thankyou for the recipe, it was AMAZING! So easy to make, great flavor & My hubby loved it too! Was filling too! Is the 5 ww points plus including the pasta points too? I usually use Ronzini pasta because it is high in fiber. It is 5 points plus for 3/4 cup just by itself? If you could let me know, i'd appreciate it:)

amy obrien said...

Just made this today! AMAZING! Full of flavor, filling and easy to make! Will be making this again soon! I was wondering if the pasta is included in the 5 ww points plus value for the meal? I usually use 3/4 cup of Ronzini pasta because its full of fiber and it is 5 ww points plus. If you could let me know, i'd really appreciate it :) Your such an inspiration to stick with WW :)! Thanks!

amy obrien said...

I just made this today! Full of flavor, easy to make & filling!
Thankyou for the recipe :)!
One question though..does the 5 ww points plus count the pasta? I usually use 3/4 cup of Ronzini pasta because it is high in fiber like wheat pasta and it is 5 points all by itself? If you could let me know, i'd appreciate it :)

~Jennifer said...

Made this again tonight for dinner. Still didn't have the green bell, so I used 2 cups of frozen green beans instead. This was a great addition! I also figured out why I am having to use more water. I am using a full pound of pasta. Duh. One thing I am going to figure out is the chicken. I used fresh chicken breasts again, baked in the oven. After sitting in the crockpot for 2 hours, it makes the chicken chewy. I think I may under cook them next time before throwing them in the crockpot. Thanks again for the recipe!

Anonymous said...

this makes a ton! and is good, but i live alone. can i freeze it after it is made?

Sharolyn said...

Is the 14.5 oz of pasta weighted after cooking?

Tracy said...

I didn't cook my pasta first and it came out soggy and gloppy! I can't imagine how it would have been if I *had* cooked my pasta first. I'm not a fan of soggy noodles! (I used whole wheat bowties).

It tasted good - just gloppy. I think next time I'll make the "sauce" and when it's time to serve cook noodles separately. Then pour the chicken/cheese sauce over top.

Denise Mitchell said...

Thislooked great...I wonder if it would still work if you use Quinoa noodles? I try to stay gluten free as much as possible. Your blog is great!! Congratulations on your weight loss !! What an achievement. I have also lost 100 pounds and am living a much healthier lifestyle. Check out my blog http://citychicktofarmchic.blogspot.com/2012/09/acorn-kisses.html
thanks again for the recipe!!

Denise Mitchell said...

Thislooked great...I wonder if it would still work if you use Quinoa noodles? I try to stay gluten free as much as possible. Your blog is great!! Congratulations on your weight loss !! What an achievement. I have also lost 100 pounds and am living a much healthier lifestyle. Check out my blog http://citychicktofarmchic.blogspot.com/2012/09/acorn-kisses.html
thanks again for the recipe!!

Denise Mitchell said...

Thislooked great...I wonder if it would still work if you use Quinoa noodles? I try to stay gluten free as much as possible. Your blog is great!! Congratulations on your weight loss !! What an achievement. I have also lost 100 pounds and am living a much healthier lifestyle. Check out my blog http://citychicktofarmchic.blogspot.com/2012/09/acorn-kisses.html
thanks again for the recipe!!

Anonymous said...

Hi, I was wondering if you happen to have the calorie count on here? I'm not doing weight watchers, just counting calories the old fashioned way. Thanks!!

Anonymous said...

I LOVE this recipe! I have been using it for quite a while now and my husband (who doesn't need to lose weight) loves it as well! I don't have access to the ww recipe builder bc I'm doing it on my own, but when I did the recipe in the past on the regular it was 8 points (not plus) with the old system so I just assumed with points+ it was more. Is it really only 5 points+?

Anonymous said...

Read the recipe people.

Amy said...

Can you substitute the Velveeta for canned cheese soup? I have in previous recipes and they ususally turn out great. Thanks!

Kelsey Homolka said...

Love this! Trying it out today and posting a link to your blog w the recipe on my blog next week! Thanks again! :)

Kelsey from

http://kelseyhomolka-keepingupwithkelsey.blogspot.com/

Melinda Minessale said...

Does anyone know how well this freezes with the noodles? I like to prep ahead.

ShockinglyDomestic said...

Wow that looks so very good and to think it is a WW recipe. Thanks for sharing with us.

Tiffany said...

With the Rotel, how spicy is this? I have little ones that can't do spicy. Thank you.

Anonymous said...

Rotel makes it a bit spicy Tiffany--wouldn't use it if little ones can't hotter than medium Pace picante.

I totally altered this recipe to make it quicker and more friendly to me and my husband. I used fresh chicken breast and sauteed them then diced it--boiled my GLUTEN FREE penne pasta --drained it--added chicken, cream of mushroom soup, rotel, and velveeta. mixed together in larger stock pot that I cooked pasta in and then let simmer on low for 30 min to make sure velveeta was hot and melted.

Tristen Jones said...

Made this tonight. So yummy and creamy. Thanks!!

Faye Davis said...

Your cheesy crock pot recipe looks amazing.
Faye

Tara Weinberg said...

I notice in the recipe you say it serves 8ppl with a 1 cup serving and 7 pp+. But then under comments you wrote it serves 12 ppl with a 1 cup serving at 5 pp+.....

Also do you think it'd be ok if I cubs touted real onions fr chopped onion spice. And is it also ok if I did fresh mushrooms versus canned...

I'm excited to try this tonight. Please let me know thanks!!

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