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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti is a creamy slow-cooker pasta meal with tender shredded chicken and melted cheese coating every strand of spaghetti. This easy method cooks chicken in a soup-and-Rotel sauce, then stirs in drained pasta for a glossy, cheesy finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce 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
Cheesy pasta
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker, arranging them in an even layer so they cook uniformly.
  2. Add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, diced onion, and diced bell pepper.
  3. Sprinkle in the garlic powder, onion powder, salt, and black pepper, then press everything down so the seasonings contact the chicken.
  4. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred and finish with pasta and cheese
  1. Remove the chicken from the slow cooker, shred it with two forks until it breaks into strands, then return it to the slow cooker.
  2. Add the cooked and drained spaghetti and the shredded Velveeta or cheddar cheese.
  3. Stir until the cheese is fully melted and the pasta is coated, using a gentle folding motion to keep the noodles from breaking.
  4. Serve hot directly from the slow cooker, keeping the lid on until ready to ladle.

Notes

Pro tip: drain the spaghetti well before adding so the sauce stays thick and creamy. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the microwave or on low in the slow cooker with a splash of chicken broth if needed. Freezing is not recommended because the creamy texture can break after thawing. For a lighter option, use reduced-fat cheese or cream soups (or swap some soup for evaporated milk) to cut down on calories and fat.