Crock Pot Chicken Spaghetti is a rich, cheesy, and flavorful dish that’s easy to make with just a few ingredients. This slow-cooker meal is perfect for busy families looking for a comforting, hands-off dinner. Juicy shredded chicken, tender pasta, and a creamy cheese sauce come together in this hearty, satisfying dish.
Ingredients:
2 boneless, skinless chicken breasts (or 4 chicken thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup (or cream of celery)
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 (8 oz) block cream cheese, cubed
2 cups shredded cheddar cheese
8 oz spaghetti noodles, broken in half
1 tablespoon butter (optional, for extra richness)
2 tablespoons chopped parsley (for garnish, optional)
Instructions:
Prepare the Chicken:
Place the chicken breasts or thighs in the crock pot. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning.Add the Sauce Ingredients:
Pour in the cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, and Worcestershire sauce. Stir gently to mix the ingredients around the chicken.Cook the Chicken:
Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is tender and easily shreds with a fork.Shred the Chicken:
Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine.Add the Cream Cheese & Cheese:
Add the cubed cream cheese and shredded cheddar cheese. Stir until melted and fully incorporated into the sauce.Cook the Pasta:
Break the spaghetti noodles in half and stir them into the crock pot. Make sure the noodles are submerged in the sauce. Cover and cook for another 20–30 minutes on low, stirring occasionally, until the pasta is tender. Add a tablespoon of butter for extra richness, if desired.Serve & Enjoy:
Once the pasta is fully cooked, stir everything together and garnish with chopped parsley. Serve hot with garlic bread or a side salad.
Tips & Variations:
Use Pre-Cooked Chicken: If using rotisserie chicken, skip the slow-cooking step and add it when adding the cheese.
Spice It Up: Add more Rotel or a dash of hot sauce for extra heat.
Make It Creamier: Stir in ½ cup sour cream at the end for extra richness.
Storage: Store leftovers in the fridge for up to 3 days or freeze them for 3 months.
This Crock Pot Chicken Spaghetti is creamy, cheesy, and packed with flavor—an easy comfort meal the whole family will love!
Crock Pot Chicken Spaghetti
Ingredients
- 2 boneless skinless chicken breasts (or 4 chicken thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup (or cream of celery)
- 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 8 oz block cream cheese, cubed
- 2 cups shredded cheddar cheese
- 8 oz spaghetti noodles broken in half
- 1 tablespoon butter optional, for extra richness
- 2 tablespoons chopped parsley for garnish, optional
Instructions
- Prepare the Chicken:
- Place the chicken breasts or thighs in the crock pot. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Add the Sauce Ingredients:
- Pour in the cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, and Worcestershire sauce. Stir gently to mix the ingredients around the chicken.
- Cook the Chicken:
- Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the Chicken:
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine.
- Add the Cream Cheese & Cheese:
- Add the cubed cream cheese and shredded cheddar cheese. Stir until melted and fully incorporated into the sauce.
- Cook the Pasta:
- Break the spaghetti noodles in half and stir them into the crock pot. Make sure the noodles are submerged in the sauce. Cover and cook for another 20–30 minutes on low, stirring occasionally, until the pasta is tender. Add a tablespoon of butter for extra richness, if desired.
- Serve & Enjoy:
- Once the pasta is fully cooked, stir everything together and garnish with chopped parsley. Serve hot with garlic bread or a side salad.
