Creamy, cheesy, and ultra comforting — Crockpot Chicken Spaghetti is the set-it-and-forget-it dinner your busy week needs. It combines tender shredded chicken, spaghetti noodles, and a rich, velvety cheese sauce into a one-pot wonder that delivers Southern comfort in every bite.
Whether you’re feeding a crowd or meal-prepping for the week, this slow cooker favorite is pure magic — and it’s made with simple, no-fuss ingredients.
⭐ Why You’ll Love This Recipe
Easy slow cooker recipe — perfect for weeknights or potlucks
Classic comfort food with a creamy, cheesy twist
One pot = minimal cleanup
Family favorite that even picky eaters love
🛒 Ingredients
2 large boneless skinless chicken breasts (or thighs)
10 oz spaghetti, broken in half
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel (diced tomatoes with green chilies)
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt & black pepper to taste
8 oz cream cheese, cubed
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Optional garnish: fresh parsley or red pepper flakes
🔥 Step-by-Step Instructions
Step 1: Prep the Chicken and Ingredients
Start by placing 2 to 3 boneless, skinless chicken breasts into the bottom of your slow cooker. You can also use boneless chicken thighs if you prefer dark meat or a mix of both. Trim off any excess fat beforehand. Around the chicken, add 1 can of cream of chicken soup and 1 can of cream of mushroom soup. These act as the base for the sauce and will slowly melt and combine into a rich, creamy gravy during cooking. To build more flavor, also add 1 can of Rotel tomatoes (undrained), which provides a nice balance of acidity and spice. Then sprinkle in 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a bit of salt and pepper to your taste. For extra creaminess, you can add 4 ounces of cubed cream cheese at this point — it will melt down beautifully during the slow cook.
Step 2: Slow Cook Until the Chicken Is Tender
Place the lid on your crockpot and cook the chicken mixture on low for 6–7 hours, or on high for 3–4 hours. Try not to lift the lid during this time — maintaining a consistent temperature is key to even, gentle cooking. By the end of this period, the chicken should be fork-tender and easy to shred. You’ll also notice that the cream cheese (if added) and soups will have melted into a smooth sauce with the tomatoes and spices mingling in.
Step 3: Shred the Chicken and Stir the Sauce
Once the chicken is fully cooked, carefully remove the breasts from the crockpot using tongs or a slotted spoon and place them on a plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir everything together so the meat is fully coated in the sauce. This is the point where all those flavors come together, and the shredded chicken soaks up the creamy, cheesy tomato base. If the sauce seems too thick, you can add a splash of chicken broth or milk to loosen it slightly.
Step 4: Cook the Spaghetti Separately
While the chicken and sauce are melding together, bring a pot of salted water to a boil. Add 8 ounces of uncooked spaghetti noodles and cook until just al dente according to the package instructions. Be sure not to overcook the pasta, since it will absorb more moisture once combined with the sauce. Drain the noodles well — do not rinse — and immediately move on to the next step while the pasta is still hot.
Step 5: Combine Pasta and Sauce
Add the hot, drained spaghetti directly into the crockpot with the chicken and sauce mixture. Use tongs or a large spoon to gently toss everything together until the noodles are evenly coated. Be patient — this part takes a minute or two, but it ensures every bite gets the perfect mix of creamy sauce, juicy chicken, and tender pasta. If the mixture feels too tight, you can stir in a little extra milk or broth until it reaches your preferred consistency.
Step 6: Add Cheese and Finish Cooking
Now for the best part: the cheese. Sprinkle in 1 to 1½ cups of shredded cheddar cheese, stirring it into the hot spaghetti so it melts into the sauce. If your crockpot has a “keep warm” or low setting, cover it for another 10–15 minutes so everything melds and the cheese gets gooey and fully melted. Optionally, you can sprinkle extra cheese on top and let it melt like a topping before serving.
Step 7: Serve Hot and Garnish (Optional)
Once everything is melty and creamy, it’s time to serve! Dish the spaghetti into bowls or plates using tongs or a ladle. For a finishing touch, you can garnish each serving with chopped fresh parsley, a sprinkle of Parmesan, or even a dash of red pepper flakes for a bit of kick. Pair it with garlic bread, salad, or roasted vegetables for a full comforting meal. Try this Smoked Mac and Cheese at home that is related to our recipe with different style.
💬 Expert Tips for Success
Use freshly shredded cheese for the best melt and flavor.
Break spaghetti in half to help it cook evenly in the slow cooker.
Stir occasionally once pasta is added to prevent sticking or clumping.
Add broth as needed to thin the sauce if it becomes too thick.
⚡ Common Mistakes to Avoid
Overcooking the pasta: Keep an eye on it once added; check for doneness after 20 minutes.
Adding cheese too early: Wait until chicken is cooked to stir in the cheeses — it keeps the sauce creamy, not gritty.
Not seasoning enough: Cream sauces need a little extra salt and spice — taste and adjust!
Using pre-cooked pasta: Always cook pasta in the crockpot so it absorbs all that flavor.
📦 Storage + Reheating Tips
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce.
Stir well and heat until warmed through.
Freezing Tip:
Not recommended to freeze with noodles, as pasta can become mushy. Instead, freeze just the chicken mixture, then cook fresh pasta when ready to serve.
❓ FAQs for Crockpot Chicken Spaghetti
Can I use rotisserie chicken instead of raw chicken?
Yes! Just skip the initial cooking step and add the shredded chicken in with the cheeses and pasta.
Can I substitute cream of mushroom soup?
Absolutely. Cream of mushroom, celery, or even cheddar soup works well in place of cream of chicken.
How can I make it spicier?
Add extra Rotel, a diced jalapeño, cayenne pepper, or top with red pepper flakes.
Can I make this gluten-free?
Yes! Use gluten-free pasta and ensure your soup and broth are labeled gluten-free.
Is this recipe freezer-friendly?
You can freeze the sauce portion (chicken, soup, Rotel, cheese), but it’s best to cook the pasta fresh when ready to serve.
Crockpot Chicken Spaghetti
Equipment
- 1 pan
Ingredients
- 2 boneless skinless chicken breasts
- 10 oz spaghetti broken in half
- 1 10.5 oz can cream of chicken soup
- 1 10 oz can Rotel (diced tomatoes with green chilies)
- 1 cup chicken broth
- 1/2 tsp each: garlic powder onion powder, paprika
- Salt & black pepper to taste
- 8 oz cream cheese cubed
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional garnish: parsley red pepper flakes
Instructions
- Slow Cook Chicken:
- Add chicken, soup, Rotel, broth, and seasonings to crockpot. Cook on low 6–7 hrs or high 3–4 hrs.
- Shred & Return:
- Shred the chicken with forks and stir it back into the sauce.
- Add Cheese & Pasta:
- Add cream cheese, cheddar, mozzarella. Stir. Add dry spaghetti. Cook 20–30 min until noodles are tender.
- Serve:
- Garnish and serve hot!
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