This Creamy Crockpot Chicken Spaghetti is the ultimate dump-and-go dinner — tender shredded chicken in a velvety cheese sauce tossed with spaghetti. It’s creamy, comforting, and practically cooks itself!
Prep Time: 10 minutes
Cook Time: 4–6 hours (on LOW)
Total Time: 4 hrs 10 min
Servings: 6
Calories per Serving: ~510 kcal
🛒 Ingredients
🍗 2–3 boneless, skinless chicken breasts
🧂 Salt & pepper to taste
🌿 1 tsp garlic powder
🌿 1 tsp onion powder
🧅 1/2 cup chopped onion (optional)
🧄 2 cloves garlic, minced
🥫 1 can (10.5 oz) cream of chicken soup
🥫 1 can (10 oz) Rotel (diced tomatoes with green chilies)
🧀 8 oz cream cheese, cubed
🧀 2 cups shredded cheddar cheese
🍝 8 oz spaghetti, broken in half
🌿 Optional: chopped parsley for garnish
👩🍳 Instructions
1️⃣ Layer in the Crockpot:
Place chicken breasts in the slow cooker. Sprinkle with salt, pepper, garlic powder, onion powder, onion, and garlic.
2️⃣ Add Saucy Ingredients:
Top with cream of chicken soup, Rotel, and cubed cream cheese. Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours.
3️⃣ Shred the Chicken:
Once chicken is tender, remove and shred with two forks. Stir it back into the cheesy sauce.
4️⃣ Cook the Pasta:
Boil spaghetti separately according to package instructions. Drain and add to the crockpot.
5️⃣ Add Cheese & Stir:
Stir in shredded cheddar cheese until melty and well combined. Cover for 5–10 minutes on LOW to let flavors marry.
6️⃣ Serve Hot:
Garnish with chopped parsley and serve with a simple salad or garlic bread!
🍯 Why You’ll Love This Recipe
- 🧀 Creamy, cheesy, and packed with comfort
- ⏱️ Effortless slow cooker recipe — minimal prep, max flavor
- 🍗 Shredded chicken turns out perfectly tender every time
- 🍽️ Family-friendly, budget-friendly, and freezer-friendly!
💡 Helpful Tips
- Don’t skip cooking the pasta separately — it prevents mushiness.
- Swap cheddar for pepper jack for a spicy kick!
- Add spinach, mushrooms, or peas at the end for a veggie boost.
- Store leftovers in an airtight container in the fridge for up to 4 days.
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