Go Back

Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy cheese sauce and tender shredded chicken. Cook in a slow cooker until the chicken is fall-apart tender, then melt in cheese and coat the hot spaghetti for an easy, satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken spaghetti base
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Pasta and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken mixture
  1. Add the chicken breasts to the slow cooker and spread them into an even layer for consistent cooking.
  2. Pour in the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies, and chicken broth, then add the diced onion and diced green bell pepper.
  3. Sprinkle in the garlic powder, onion powder, salt, and black pepper, then stir until the chicken is coated in the creamy tomato mixture.
  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and easily pulls apart with a fork (no temperature change needed beyond the selected setting).
Shred, add pasta, and melt cheese
  1. Transfer the chicken to a cutting surface, shred with two forks, and return the shredded chicken to the slow cooker.
  2. Add the cooked and drained spaghetti and the shredded Velveeta or cheddar cheese to the slow cooker.
  3. Stir until everything is fully combined and the cheese is completely melted, coating the pasta in a creamy sauce (keep warm on LOW if needed).
  4. Serve hot directly from the slow cooker, keeping the pasta creamy and the chicken strands well coated.

Notes

For best texture, shred the chicken while it’s still warm so it breaks into strands that blend into the sauce. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently until hot. Freezing is not recommended because the cheesy sauce can break after thawing. For a lighter option, use reduced-fat cheese or a reduced-fat cream soup to cut calories and saturated fat.