Crockpot Cheesy Chicken Spaghetti

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Creamy, rich, and undeniably comforting, Crockpot Cheesy Chicken Spaghetti is a go-to family dinner that practically cooks itself. With tender chunks of chicken, melty cheese, and perfectly cooked spaghetti all swimming in a luscious sauce, this dish brings the essence of cozy home cooking to your weeknight table.

The beauty of this dish lies in its simplicity. Toss your ingredients into the crockpot, let the slow cooker work its magic, and by dinnertime, you have a hot and hearty meal that tastes like you spent hours in the kitchen. Ideal for busy days, potlucks, or even make-ahead meal prep.

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Ingredients for this Crockpot Cheesy Chicken Spaghetti

• 2 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) Rotel (diced tomatoes with green chilies)
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 oz spaghetti, broken in half
• 2 cups shredded cheddar cheese
• 4 oz cream cheese, cubed
• 1/2 cup milk
• Fresh parsley or chopped green onions for garnish (optional)

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Step 1: Prepare the Crockpot Base

Place the chicken breasts in the bottom of your crockpot. Add the cream of chicken soup, Rotel, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir lightly to combine the flavors without disturbing the chicken too much.

Step 2: Cook Low and Slow

Cover the crockpot and cook on low for 6 hours or high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.

Step 3: Shred the Chicken

Once cooked, remove the chicken breasts, shred them with two forks, then return them to the crockpot. Mix thoroughly to incorporate the shredded chicken into the sauce.

Step 4: Add Cheeses and Spaghetti

Stir in the cream cheese and shredded cheddar, letting them melt into the sauce. Add the uncooked spaghetti directly into the crockpot. Pour the milk over the top and gently stir everything to make sure the pasta is mostly covered.

Step 5: Cook Until Pasta is Tender

Cover and cook on high for another 20–30 minutes, checking and stirring occasionally, until the pasta is al dente and the cheese sauce is creamy and smooth.

Step 6: Serve

Spoon into bowls and garnish with chopped parsley or green onions if desired. Serve hot and enjoy that ooey-gooey, cheesy goodness!

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Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken or leftover grilled chicken works great. Add it during Step 3 and reduce initial cooking time to 1-2 hours.

Can I substitute the cream of chicken soup?

You can use cream of mushroom or cream of celery as a substitute, though it will slightly change the flavor profile.

Will any pasta work in place of spaghetti?

Absolutely. Penne, rotini, or fettuccine all perform well, just keep an eye on the cooking time as it may vary slightly.

How do I make it spicier?

Add a pinch of cayenne pepper or use a spicier version of Rotel to increase the heat.

Can I cook the spaghetti separately?

Yes, cook it on the side and stir it into the cheese sauce and chicken right before serving if you prefer more control over pasta texture.

Is this recipe gluten-free?

As written, no. But you can use gluten-free pasta and a gluten-free condensed soup to adapt it.

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