There’s just something about creamy, cheesy pasta that soothes the soul—and when it’s made in the crockpot, you know it’s going to be both delicious and effortless. This Crockpot Chicken Spaghetti is everything you want in a comforting family meal: juicy shredded chicken, rich cheese, tender spaghetti, and savory tomatoes, all slow-cooked to perfection.
Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing potluck favorite, this recipe delivers big flavor with minimal work. I’ve made it for picky kids, hungry teenagers, and even skeptical adults—and every time, it’s scraped clean!
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💛 Why You’ll Love This Recipe
- Dump-and-go crockpot magic
- Super budget-friendly
- Made with pantry staples
- Great for meal prep or leftovers
- Kid-approved and comfort food at its best
🧀 What Does Crockpot Chicken Spaghetti Taste Like?
Imagine a rich and creamy chicken spaghetti casserole—but made even easier in the slow cooker. The chicken becomes melt-in-your-mouth tender, the cheese turns gooey and luscious, and the tomatoes add a burst of tang that balances the richness. It’s savory, satisfying, and anything but boring.
🛒 Ingredients List
- 2–3 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 8 oz Velveeta or American cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth or water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 8 oz spaghetti, broken in half
- Optional: parsley or green onions for garnish
🧂 Tools You’ll Need
- Crockpot / Slow Cooker (5–6 quart)
- Mixing spoon or spatula
- Medium pot for boiling pasta
- Cutting board & knife
- Measuring cups & spoons
Crockpot Chicken Spaghetti
Equipment
- Crockpot / Slow Cooker
- Medium pot For boiling pasta
- mixing spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2–3 boneless, skinless chicken breasts
- 10.5 oz can cream of chicken soup
- 10 oz can Rotel (diced tomatoes with green chilies)
- 8 oz Velveeta or American cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth or water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 8 oz spaghetti, broken in half
- to taste chopped parsley or green onions (optional garnish)
Instructions
- Place chicken breasts in crockpot. Top with cream of chicken soup, Rotel, cubed Velveeta, broth, garlic powder, onion powder, and black pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours until chicken is fork-tender.
- Remove chicken, shred with forks, and return to crockpot. Stir to combine with melted ingredients.
- About 30 minutes before serving, boil spaghetti until al dente. Drain and stir into the crockpot along with shredded cheddar cheese.
- Cover and cook on LOW for 15–20 more minutes until cheese is melted and pasta is fully coated.
- Serve hot, garnished with parsley or green onions if desired.
Notes
Nutrition
➕ Additions & Substitutions
- Protein: Sub chicken thighs, canned chicken, or even cooked turkey
- Veggies: Add chopped bell peppers, spinach, or mushrooms
- Heat: Use hot Rotel or add red pepper flakes for spice
- Cheese: Swap Velveeta with cream cheese + extra cheddar for a tangier version
- Gluten-Free: Use gluten-free pasta and GF soup
🍝 How to Make Crockpot Chicken Spaghetti
Step 1: Add to the Crockpot
Place chicken breasts in the crockpot. Top with:
- Cream of chicken soup
- Rotel
- Cubed Velveeta
- Chicken broth
- Garlic & onion powders
- Black pepper
Step 2: Cook
Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours. Chicken should be fork-tender.
Step 3: Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the crockpot. Stir everything to combine.
Step 4: Cook the Spaghetti
About 20–30 minutes before serving, boil spaghetti until just al dente (usually a minute or two less than package directions). Drain and stir into the crockpot along with the shredded cheddar cheese.
Step 5: Melt and Mix
Cover again and cook on LOW for 15–20 minutes, just until the cheese is melted and the pasta is fully coated.
Step 6: Serve
Garnish with chopped parsley or green onions and serve hot!
🥗 What to Serve With It
This meal is rich and creamy, so a light side dish works perfectly:
- Garlic bread or dinner rolls
- Steamed broccoli
- Green beans or roasted veggies
- Simple green salad with vinaigrette
💡 Tips for the Creamiest Spaghetti
- Don’t overcook the spaghetti before adding to the crockpot—it’ll continue cooking with the cheese
- Stir frequently once the pasta’s added to prevent sticking
- Want extra creaminess? Add a splash of milk or a dollop of sour cream just before serving
- Avoid using pre-shredded cheese if possible—it doesn’t melt as smoothly
🧊 Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze cooled portions in freezer-safe containers for up to 3 months
- Reheat: Add a splash of milk or broth when reheating on the stove or in the microwave to keep it creamy
❓ Frequently Asked Questions
Can I use cooked chicken instead?
Yes! Add about 2½ cups of cooked, shredded chicken in Step 3. Reduce slow cooking time by about 30 minutes.
Can I skip Velveeta?
If you prefer not to use Velveeta, substitute with cream cheese and extra shredded cheddar or Monterey Jack.
Will the pasta get mushy?
Not if you undercook it slightly before adding and serve right away. It holds up great for 2–3 days in the fridge too.
❤️ Final Thoughts
Crockpot Chicken Spaghetti is everything we love about slow cooking—set it, forget it, and come home to a meal that feels like a warm hug. It’s creamy, flavorful, and downright addictive. Whether you’re feeding a crowd, meal prepping for the week, or just craving comfort food, this recipe’s got your back.
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🖨 Print it out for the recipe binder—it’s a keeper!
More Slow Cooker Favorites:
- Slow Cooker Garlic Parmesan Chicken & Potatoes
- Cheesy Crockpot Sausage Tortellini
- Slow Cooker Mississippi Pot Roast
- Creamy Tuscan Chicken Pasta
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