Crockpot Chicken Spaghetti

This creamy, cheesy Crockpot Chicken Spaghetti is the ultimate comfort food. Packed with juicy shredded chicken, tangy Rotel, gooey cheese, and tender pasta, it's slow-cooked to savory perfection — a true weeknight or potluck hero.

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Course: Dinner, Main Course

Cuisine: American

Keyword: creamy chicken pasta, crockpot chicken spaghetti, easy comfort food, slow cooker pasta

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: bowls

Calories: 480kcal

Author: [email protected]

Cost: 9

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

To avoid mushy pasta, undercook the spaghetti before adding it to the crockpot. Stir frequently after adding pasta and cheese. For extra creaminess, stir in sour cream or a splash of milk before serving. Store leftovers in the fridge for 4 days or freeze for up to 3 months.

Nutrition