There’s something comforting about a big bowl of creamy, cheesy pasta, and when it’s made in a crockpot with barely any effort? Even better. This Crockpot Chicken Spaghetti is one of those meals that feels like a warm hug after a long day. It’s perfect for busy weeknights, picky eaters, and anyone who just wants a no-fuss dinner that hits the spot. If you love cozy, family-style meals, this one’s going to be a regular at your table.
Table of Contents
Why You’ll Love This Crockpot Chicken Spaghetti
It’s rich, creamy, and packed with flavor, but the best part? You barely have to do anything. Just toss the ingredients into the crockpot and let it work its magic. The chicken turns out juicy, the sauce is cheesy and comforting, and everything comes together with minimal cleanup. Plus, it’s easy to tweak depending on what you have in the fridge. My kids beg for seconds every time I make it!
Ingredients You’ll Need
Essential Ingredients
To make this Crockpot Chicken Spaghetti, here’s what you’ll need:
- Chicken breasts or thighs, boneless and skinless
- Spaghetti, broken in half
- Cream of chicken soup and cream of mushroom soup
- Rotel (diced tomatoes with green chilies)
- Cream cheese or Velveeta, for extra creaminess
- Shredded cheddar cheese
- Garlic powder, onion powder, salt, and pepper to taste
Note: You can find the printable recipe with exact measurements below.
Easy Swaps and Add Ins
Cheese Options
Not a fan of cheddar? Try Monterey Jack for a milder flavor or pepper jack for a little kick. Velveeta melts beautifully and gives that classic creamy texture. Sometimes I even mix in a handful of mozzarella for extra gooeyness, my kids call it cheese pull heaven.
Veggie Additions
Toss in diced bell peppers, mushrooms, or spinach to sneak in some veggies. If your kids, like mine, aren’t fans of bell peppers, try stirring in frozen peas or corn near the end of cooking. They soften quickly and add just the right pop of sweetness and color.
Cream Soup Alternatives
You can skip canned soups by making your own! A quick homemade roux with butter, flour, milk, and chicken broth makes a great substitute. I’ve done this when I ran out of cream of mushroom, it takes a few extra minutes but gives you more control over the flavor.
Protein Options
Not in the mood for chicken? Shredded rotisserie chicken works in a pinch. You can also use turkey, ground beef, or even sausage for a different twist. I once made it with leftover smoked chicken and the smoky flavor made the whole dish taste like BBQ spaghetti, so good!
How to Make Crockpot Chicken Spaghetti
Step by Step Guide
1. Prep the Chicken and Ingredients:
Start by trimming the chicken and seasoning it with a little salt, pepper, and garlic powder. Chop your cream cheese into chunks so it melts more evenly. If you’re using block cheese, go ahead and shred it now. I like to break the spaghetti in half ahead of time too, it makes it easier to stir in later.
2. Layer Everything in the Crockpot:
Place the seasoned chicken at the bottom of your crockpot. Add both cream soups, Rotel, cream cheese, and seasonings on top. Give it a gentle stir, but don’t worry about mixing it perfectly. The slow cooker will take care of it. I usually save the shredded cheese and spaghetti for later so they don’t overcook or get mushy.
3. Cook Low and Slow:
Cover the crockpot and cook on low for 6 hours or high for about 3 to 4. The chicken will become super tender and easy to shred. I usually go for the low setting when I have time, it gives everything a deeper flavor and prevents the dairy from curdling. The house starts to smell amazing after just an hour in!
4. Shred the Chicken and Mix In Spaghetti:
Once the chicken is fully cooked, take it out and shred it using two forks. Stir it back into the creamy sauce. Then, add the broken spaghetti noodles and gently push them down into the sauce. You can add a splash of chicken broth or water if it seems too thick. Cover and cook for another 20 to 30 minutes.
5. Add Cheese and Let It Melt:
Once the spaghetti is tender, sprinkle the shredded cheese on top and let it sit, covered, for about 5 to 10 minutes until it melts. Sometimes I stir it all together to make it extra gooey, and other times I leave the melted layer on top for that cheesy pull apart moment. Either way, it’s irresistible. Time to dig in!
Alternate Cooking Tips
Using Pre Cooked Chicken
If you’ve got leftover rotisserie chicken or cooked chicken on hand, this shortcut works great. Just mix everything, except the pasta, in the crockpot and cook on low for about 2 hours so the flavors blend. Add the spaghetti and a splash of broth, cook until tender, then stir in the chicken at the end to warm it through.
Making It on the Stovetop
To speed things up, cook the chicken in a skillet with a little oil, then shred it. In a large pot, combine soups, Rotel, cream cheese, and shredded chicken. Simmer gently while you cook the pasta separately. Once the spaghetti is done, drain it and stir it into the sauce. Add the shredded cheese, melt it in, and serve!
Instant Pot Method
Place raw chicken, soups, Rotel, cream cheese, and seasoning in the Instant Pot. Cook on high pressure for 12 minutes, then quick release. Shred the chicken, return it to the pot, and stir. Add dry spaghetti, break in half, and enough broth to cover the pasta. Cook on high pressure for 3 minutes, natural release for 5 minutes, then stir in shredded cheese.
Helpful Tips and Tricks
Tips for Creamy, Flavorful Spaghetti
Want that ultra creamy, cheesy texture? Use full fat cream cheese and a good melting cheese like Velveeta or freshly shredded cheddar. Stir in a splash of milk or broth at the end if the sauce feels too thick. Don’t skip the Rotel, it adds just the right tang and a bit of heat. I also like to season the chicken well before cooking so the flavor builds right from the start. A pinch of smoked paprika adds a nice touch too!
How to Keep Pasta from Getting Mushy
The secret is timing. Don’t add the spaghetti at the beginning, wait until the chicken is fully cooked and shredded. Then stir the pasta in and cook just until tender, usually 20 to 30 minutes on low. Stir once or twice to keep it from sticking together. Also, make sure the pasta is fully covered in sauce so it cooks evenly. I’ve learned this the hard way, undercooked on top, mushy at the bottom. Just keep an eye on it!
How to Serve Crockpot Chicken Spaghetti
What to Serve With It
This dish is rich and creamy, so it goes best with something light and fresh on the side. A crisp green salad or roasted veggies work perfectly. We usually serve ours with garlic bread for that buttery crunch. Want to add a veggie packed side? Pair it with Broccoli Cauliflower Salad for a simple veggie side that balances the creamy spaghetti. It is crunchy, tangy, and adds a nice contrast to the cheesy pasta.
Topping and Garnish Ideas
Sprinkle some chopped fresh parsley or green onions on top to brighten up the flavors and add a pop of color. A light dusting of grated Parmesan gives a nice savory finish. If you like heat, try red pepper flakes or a few dashes of hot sauce. Sometimes I top mine with crushed Ritz crackers or crispy onions, especially when I want that little bit of crunch. Everyone at the table loves customizing their bowl with their favorite toppings.
Serving Size & Portions
This recipe serves about 6 hearty portions, especially if you are feeding a hungry family. If you are serving it with sides or salad, you could probably stretch it to 8. I usually scoop about 1 to 1½ cups per person. And if there is any left, lucky you. It reheats beautifully for lunch the next day!
Crockpot Chicken Spaghetti Nutrition Facts
Caloric Breakdown and Key Nutrients
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 450-500 kcal | Approximate per serving |
| Protein | 30g | From chicken and cheese |
| Carbohydrates | 55g | Mainly from pasta |
| Fat | 18g | From cream cheese and soups |
| Saturated Fat | 7g | Adjust based on cheese choice |
| Cholesterol | 95mg | From chicken |
| Sodium | 600mg | Can vary with seasoning |
| Fiber | 3g | From added veggies |
Lighter Ingredient Swaps
Looking to lighten it up? Use reduced fat cream cheese and low sodium cream soups. Swap regular spaghetti for whole wheat or chickpea pasta for added fiber and nutrients. You can also cut back slightly on the cheese or mix in steamed veggies to bulk it up. I’ve even used Greek yogurt instead of cream cheese for a tangy, protein packed twist.
Health Benefits of This Dish
While it is definitely comfort food, this dish offers some nutritional perks. Chicken is a great source of lean protein, and adding vegetables boosts the fiber and vitamin content. Using homemade soup or broth gives you more control over sodium levels. Plus, it is a filling meal that keeps you satisfied, perfect when you need something hearty without reaching for takeout.
How to Store & Reheat For Later
How to Store Leftovers
Let the Crockpot Chicken Spaghetti cool before storing it. Transfer leftovers into an airtight container and keep them in the fridge for up to 4 days. If you are planning to freeze it, portion it into freezer safe bags or containers, just be sure to leave a little space at the top for expansion. I usually label mine with the date so I do not forget it. When you are ready to reheat, thaw it in the fridge overnight for best results.
How to Reheat Without Drying Out
To keep things creamy, add a splash of milk or chicken broth before reheating. Warm it gently on the stove over medium low heat, stirring often. If you are in a hurry, the microwave works too, just cover the bowl with a damp paper towel and heat in 1 minute bursts, stirring in between. This keeps it from drying out or getting clumpy. I have even added a sprinkle of fresh cheese on top before reheating for a little melty bonus.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes, but it is best to thaw it first for food safety and even cooking. If you are in a rush, you can use frozen chicken, just increase the cook time slightly and make sure the internal temperature reaches 165°F. I prefer thawed, it gives better texture and flavor overall.
How can I make this dish spicier?
Add a can of hot Rotel or toss in chopped jalapeños or red pepper flakes. A little cayenne pepper works too. Sometimes I stir in a few dashes of hot sauce just before serving. If you like heat, go bold, I once added diced habanero, and it was fire, literally!
Is it possible to cook the pasta in the crockpot with the chicken?
You can, but I do not recommend it from the start. The pasta gets overcooked and mushy. It is best to wait until the chicken is done, shred it, and then stir in the pasta. That way, it stays tender but not soggy. Trust me, it is worth the extra 20 minutes.
Can I substitute the cream soups with something else?
Definitely! You can make a quick homemade version using butter, flour, milk, and chicken broth. I have done this when I ran out of cans, it gives you more control over flavor and salt. You can also try using sour cream or plain Greek yogurt for a lighter, tangier base.
What other types of pasta can I use besides spaghetti?
Short pasta like penne, rotini, or elbow macaroni work great. Just make sure to adjust the cook time slightly depending on the shape. I once used bowties because that is all I had, and it turned out delicious. Just avoid super delicate pastas, they tend to fall apart in the crockpot.
Can I make this ahead and freeze it?
Yes, it freezes really well! Let it cool completely, then portion it into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. I like to freeze it in single servings for easy lunches. Just do not forget to label, it disappears fast in our house!
More Easy Chicken Recipes
If you are always on the hunt for easy and delicious chicken dinners, here are a few more recipes you have got to try:
- Bacon Brown Sugar Chicken Tenders, sweet, smoky, and seriously addictive.
- Blackstone Chicken Recipe, perfectly seasoned and grilled to juicy perfection.
- Crockpot Chicken and Gravy Recipe, cozy, creamy, and made for mashed potatoes.
Let me know which one you try next!
Crockpot Chicken Spaghetti Recipe
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1.5 lb chicken breasts or thighs, boneless and skinless trimmed and cut into pieces
- 0.5 lb spaghetti broken in half
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel diced tomatoes with green chilies
- 8 oz cream cheese cut into cubes
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt to taste
- ¼ tsp black pepper to taste
Garnish
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Trim and season the chicken with salt, pepper, and garlic powder. Cut into pieces if needed.
- Place the chicken in the crockpot and add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and cream cheese.
- Cover and cook on low for 6 hours or high for 3 to 4 hours until the chicken is tender.
- Shred the chicken and stir in the broken spaghetti. Cover and cook for an additional 20 to 30 minutes until the pasta is tender.
- Sprinkle the shredded cheddar cheese on top and let it melt for 5 to 10 minutes before serving.