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If you tried my slow cooker chicken taco spaghetti, then you will love this taco chicken spaghetti! Great for busy workdays and school nights.

Full Recipe and Pinning/Print Options: https://www.themagicalslowcooker.com/chicken-taco-spaghetti/

Recipe:
Ingredients
21 oz. cream of chicken soup, (two 10.5 oz. cans)
10 oz. Rotel diced tomatoes with green chilies, undrained
4 oz. can diced green chilies, undrained
14.75 oz. can fire-roasted corn, drained
4 oz. cream cheese, cubed
16 oz. Velveeta cheese, cubed
1 oz. packet taco seasoning
2 lbs. boneless, skinless chicken breasts
16 oz. spaghetti
1 cup shredded sharp cheddar or Mexican blend cheese
Optional Toppings
▢crushed tortilla chips, chopped fresh cilantro, sour cream, sliced black olives, sliced jalapeños
Instructions

Add the cream of chicken soup, undrained Rotel tomatoes, undrained green chilies, drained corn, cubed cream cheese, cubed Velveeta, and taco seasoning to a 6-quart or larger slow cooker and stir until the mixture is blended.
Put the chicken breasts into the cheese mixture, pressing them down so they are mostly covered by the liquid.
Cover the slow cooker with the lid and cook on low for 5 to 6 hours.
Remove the chicken from the slow cooker and place it on a cutting board, shred the meat using two forks, and return the shredded chicken to the slow cooker to mix with the sauce.
Bring a large pot of water to a rolling boil, cook the spaghetti according to the package directions until al dente, and drain the water completely.
Add the drained spaghetti directly into the slow cooker and toss thoroughly until the pasta is completely coated in the sauce.
Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the spaghetti mixture.
Cover the slow cooker with the lid and heat on low for an additional 10 to 15 minutes until the cheese on top is fully melted, then serve warm with your choice of optional toppings. Enjoy!

Music License: DCRIILEHYXB1VVCW

FAN MAIL:

THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475
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