Ingredients

The following ingredients have 6 Servings
  • 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
  • 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
  • 1 yellow or white onion, diced
  • 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
  • 1/2 tsp garlic salt
  • 1 tsp paprika
  • 8 oz uncooked thin spaghetti (I used whole wheat spaghetti)
  • 4 oz cream cheese (half a brick)
  • 2 cups grated medium cheddar

Instruction

  • Add the entire can of Rotel into the Instant Pot. Add in the chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
  • Cover the slow cooker and cook on low for 4 hours. Remove the chicken and place on a cutting board.
  • Cook the spaghetti according to package directions on the stove. Drain. Add spaghetti into the slow cooker. While the spaghetti is cooking, shred the chicken. Add the chicken back into the slow cooker. Stir in the cream cheese and cheddar until melted and creamy.
  • Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.